Analysis of Volatile Aroma Components of Blue Honeysuckle (Lonicera caerulea) Wines Fermented from
Mashed Fruit and the Corresponding Juice
YANG Xu1, CHEN Liang2, XIN Xiu-lan2, YANG Fu-min1,*
FOOD SCIENCE . 2014, (12): 115 -119 .  DOI: 10.7506/spkx1002-6630-201412022