韭黄发酵前后挥发性风味成分及游离氨基酸变化分析. (Chinese)
- Resource Type
- Article
- Authors
- 国光梅; 李立郎; 魏福晓; 周美; 王丽; 李齐激; 安正斌; 杨小生; 王瑜
- Source
- China Brewing; 2023, Vol. 42 Issue 9, p131-137, 7p
- Subject
- ESSENTIAL amino acids
AMINO acids
BITTERNESS (Taste)
ORGANIC compounds
FLAVOR
FERMENTATION
ALDEHYDES
- Language
- Chinese
- ISSN
- 02545071
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