循环超声波辅助黄酒后发酵风味物质的变化分析
孟祥勇1,2,3,4§,冯东阳1,2§,毛健1,2,3,4*,刘双平1,2,3,4, 周志磊1,2,3,4,姬中伟1,2,3,4
Analysis on Changes of Flavor Substance During Late Fermentation Process of Chinese Rice Wine under Ultrasonic Circulation
MENG Xiang-yong1,2,3,4§, FENG Dong-yang 1,2§, MAO Jian1,2,3,4*, LIU Shuang-ping1
中国农业科技导报 . 2015, (5): 142 -150 .  DOI: 10.13304/j.nykjdb.2015.456