Changes in Volatile Compounds in Satsuma Mandarin Wine with Different Fermentation Periods
KANG Mingli1,2, PAN Siyi1,*, FAN Gang1, GUO Xiaolei2
1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
2. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China
KANG Mingli, PAN Siyi, FAN Gang, GUO Xiaolei. Changes in Volatile Compounds in Satsuma Mandarin Wine with Different Fermentation Periods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201518028.