Effects of Oak Chips with Different Origins and Degrees of Toasting on the Aroma of Wine during Aging
LI Lanxiao1, LI Jiming1,*, XU Yan1,2, FAN Wenlai2, TANG Ke2, YU Ying1, SHEN Zhiyi1, JIANG Wenguang1
FOOD SCIENCE
.
2015, (6): 192
-197
.
DOI: 10.7506/spkx1002-6630-201506036
