6Leo M L Nollet.Food analysis by HPLC [ M ].Marol Dekker, Inc, 1992:371-385.
7Whiting G C. Organic Acid Metabolism of Yeasts During Fermentation of Alcoholic Beverages-A Review [ J ].J Inst Brew, 1976 ,82:84-92.
8Siebert K J.Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties [ J] .Food Quality and Preference, 1999,10 : 129-137.
9董霞.啤酒中有机酸的研究[D].江南大学硕士学位论文,2004.
10Bell D J. Study on yeast differentiation using organic acid metabolites-Part 1[J].J Inst Brew,1991,97:297-305.