外源添加糖及氨基酸对咖啡果皮酒风味和感官品质的影响
胡荣锁,甘小红,董文江,龙宇宙,宗迎,初众
Influence of Different Exogenous Fermentable Sugars and Amino Acids on Flavor and Sensory Quality of Coffee Pulp Wine
HU Rongsuo,GAN Xiaohong,DONG Wenjiang,LONG Yuzhou,ZONG Ying,CHU Zhong
热带作物学报
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2020, (6): 1208
-1218
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DOI: 10.3969/j.issn.1000-2561.2020.6.020
