浓香型白酒出酒率及主要香味成分随发酵时间的变化规律 / Variation of Liquor Yield and Main Aroma Components of Nongxiang Baijiu with Fermentation Time
- Resource Type
- Academic Journal
- Source
- 酿酒科技 / Liquor-Making Science & Technology. (4):48-51
- Subject
发酵时间;浓香型白酒;出酒率;香味成分 - Language
- Chinese
- ISSN
- 1001-9286