超声降低红酒中高级醇含量对酒体风味特性的影响
张清安,徐博文,陈博宇,张宝善,程爽
Changes of Wine Flavor Properties from the Decreased Higher Alcohols Induced by Ultrasound Irradiation
ZHANG QingAn,XU BoWen,CHEN BoYu,ZHANG BaoShan,CHENG Shuang
中国农业科学
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2021, (8): 1772
-1786
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DOI: 10.3864/j.issn.0578-1752.2021.08.016
