山西老陈醋酿造过程四甲基吡嗪形成规律及稳定性研究 / The formation and stability of tetramethylpyrazine in the brewing process of Shanxi aged vinegar
- Resource Type
- Academic Journal
- Source
- 食品与发酵工业 / Food and Fermentation Industries. 48(15):62-68
- Subject
四甲基吡嗪 乙偶姻 山西老陈醋 稳定性 香气轮 - Language
- Chinese
- ISSN
- 0253-990X