浓香型基酒中糊味特征物质解析.Published in:Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 173, doi. 10.7506/spkx1002-6630-20230918-153By:李孟涛;许德富;敖宗华;明红梅;代汉聪;代小雪;刘 平Publication type:Article