Analysis of Key Aroma Compounds in Fermented Goji Berry Wine
LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
(1. Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; 2. College of Bioengineering, Beijing Polytechnic, Beijing 100176, China)