| 白酒中异杂味产生的原因及防止措施 |
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| 引用本文： | 王英臣,于加平.白酒中异杂味产生的原因及防止措施[J].吉林农业科技学院学报,2004(2). |
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| 作者姓名： | 王英臣 于加平 |
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| 作者单位： | 吉林特产高等专科学校食品科学系
(王英臣)，吉林特产高等专科学校生物工程系(于加平) |
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| 摘 要： | 通过总结白酒中呈味物质的来源,分析白酒中异杂味的种类和产生原因,提出防止白酒中产生异杂味的措施。
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| 关 键 词： | 白酒 异杂味 原因 措施 |
Formation of off-flavors in liquors and its preventing measures |
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| Wang Yingchen.Formation of off-flavors in liquors and its preventing measures[J].Journal Of Jilin Agricultural Science And Technology College,2004(2). |
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| Authors: | Wang Yingchen |
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| Institution: | Wang Yingchen(Department of Food Science) Yu Jiaping(Department of Bioengineering) |
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| Abstract: | The prevention measures of off- flavors are put forward by summarizing the source of the flavoring components of liquors and analyzing the sorts of off- flavors in liquors and its cause. |
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| Keywords: | liquor off-flavor cause measure |
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