Optimization of Fermentation of Sweet Potato Wine and Analysis of Aroma Components

被引：0
|
作者：
Chen, Yan [1 ]
Li, Xiaohui [1 ]
Zhang, Weiguang [1 ]
机构：
[1] College of Food Science, Southwest University, Chongqing,400715, China
来源：
Shipin Kexue/Food Science | 2017年 / 38卷 / 10期
关键词：
7;
D O I：
10.7506/spkx1002-6630-201710026
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：155 / 161
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