中国食品学报2015，Vol.15Issue(5)：105-112,8.DOI:10.16429/j.1009-7848.2015.05.014
椪柑果醋液态发酵工艺及香气成分的GC-MS分析
Liquid Fermented Technology and Analysis of Flavor Components in Ponkan (Citrus reticulata Blanco) Vinegar by GC-MS
摘要
关键词
椪柑果醋/液态发酵/香气成分/固相微萃取/GC-MSKey words
Ponkan vinegar/liquid state fermentation/aroma components/SPME/GC-MS引用本文复制引用
曹雪丹,方修贵,赵凯..椪柑果醋液态发酵工艺及香气成分的GC-MS分析[J].中国食品学报,2015,15(5):105-112,8.
