超高压处理对干红枣酒香气成分的影响
张文叶,张峻松,赵光远,毛多斌,杨公明,
Effect of Flavor Compounds in Ultra High Pressure Treated Dry Date Wine
Zhang Wenye, Zhang Junsong, Zhao Guangyuan, Mao Duobin, Yang Gongming,
中国农学通报
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2007, (5): 120
-120
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DOI: 10.11924/j.issn.1000-6850.0705120
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