摘要
列举了部分名优白酒的微量成分含量 ,并探讨了由这些微量成分构成的风味特征。
The components of some famous liquors and the characteristics of these components were listed.It was suggested that the content and ratio of main flavouring components resulted in different style of various liquors.
出处
《食品与机械》
CSCD
2004年第2期49-50,共2页
Food and Machinery
