Analysis of Key Aroma Components in Three Wuliangye Liquors of Different Ages

被引：0
|
作者：
机构：
[1] Niu, Yunwei
[2] Chen, Xiaomei
[3] 1,Xiao, Zuobing
[4] Ma, Ning
[5] Zhu, Jiancai
来源：
Xiao, Zuobing (niuge211@sina.com) | 1600年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Mass spectrometry;
D O I：
10.7506/spkx1002-6630-201718020
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学科分类号：
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