川派和江淮派浓香型白酒风味物质组成差异分析 / Analysis of Flavor Composition Differences Between Sichuan and Jianghuai Nongxiang Baijiu
- Resource Type
- Academic Journal
- Source
- 酿酒 / Liquor Making. 50(4):77-80
- Subject
浓香型白酒 风味物质 微量成分 组成差异 Nongxiang Baijiu Flavor compounds Microconstituent Composition difference - Language
- Chinese
- ISSN
- 1002-8110