黑莓果酒香气成分的定量结构- 保留相关性

冯子雅堵锡华

Quantitative Structure-Retention Relationships Analysis on Aroma Compounds of Blackberry Wine

FENG Zi-ya，DU Xi-hua*

食品科学 . 2010, (24): 311 -313 . DOI: 10.7506/spkx1002-6630-201024067