Analysis of the key volatile aroma compounds in sweet Hongqu glutious rice wine

被引：0
|
作者：
Zheng, Cuiyin [1 ]
Gong, Liting [1 ]
Huang, Zhiqing [1 ]
Liu, Zhibin [1 ]
Zhang, Wen [1 ]
Ni, Li [1 ]
机构：
[1] Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2014年 / 14卷 / 05期
关键词：
Wine;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：209 / 217
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