文章摘要
Study progress on the aroma components of Lychee fruit wine
  
DOI：10.3969/j.issn.1004-874X.2011.01.041
Author NameAffiliation
刘丽微, 白卫东, 曾援 仲恺农业工程学院轻工食品学院,广东广州,510225
福建农林大学食品科学学院,福建福州,350002 
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