不同酿酒酵母对柑橘果酒香气成分的影响

李锐，冯奎，吴婧，范刚，潘思轶，徐晓云*

Effects of Saccharomyces cerevisiae Strains from Different Sources on the Aromatic Composition of Orange Wine

LI Rui，FENG Kui，WU Jing，FAN Gang，PAN Si-yi，XU Xiao-yun

食品科学 . 2010, (17): 206 -213 . DOI: 10.7506/spkx1002-6630-201017047