Changes in Aroma Components during Fermentation of ‘Pingguoli’ Pear Jiaosu (Fermented Fruit Juice)
FAN Hao’an, SHA Ruyi, DU Ning, DAI Jing, FANG Sheng, CUI Yanli, MAO Jianwei
(1. Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China; 2. Yuanpei College of Shaoxing University, Shaoxing 312000, China; 3. Faculty of Science, Zhejiang University, Hangzhou 310027, China; 4. Zhejiang Industry Polytechnic College, Shaoxing 312000, China)
FAN Hao’an, SHA Ruyi, DU Ning, DAI Jing, FANG Sheng, CUI Yanli, MAO Jianwei. Changes in Aroma Components during Fermentation of ‘Pingguoli’ Pear Jiaosu (Fermented Fruit Juice)[J]. FOOD SCIENCE, 2021, 42(2): 177-184.