| 木薯酒中的主要化学成份及其对酒质的影响 |
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| 引用本文： | 赵正平,龚兆胜.木薯酒中的主要化学成份及其对酒质的影响[J].云南农业大学学报,1999,14(3):270-272. |
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| 作者姓名： | 赵正平 龚兆胜 |
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| 作者单位： | 云南农业大学基础部, 昆明 650201 |
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| 摘 要： | 通过气相色谱-质谱联合仪对木薯酒成份的分析,讨论了木薯酒产生异味的原因,并提出改善木薯酒质量的措施。
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| 关 键 词： | 木薯酒 成份 酒质 改进 |
| 收稿时间： | 1998-10-10 |
The Principal Chemical Composition of the Cassava Spirits and Their Effect on the Quality |
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| Zhao Zhengping,Gong Zhaosheng.The Principal Chemical Composition of the Cassava Spirits and Their Effect on the Quality[J].Journal of Yunnan Agricultural University,1999,14(3):270-272. |
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| Authors: | Zhao Zhengping Gong Zhaosheng |
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| Institution: | Department of Basic Science, Y A U, Kunming 650201 |
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| Abstract: | The principal chemical composition of the cassava spirits have been analysed by gas chromatography mass spetrometry.The reason why the cassava spirits has the peculiar smell is to be illustrated. The methods of how to improve its quality have developed. |
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| Keywords: | Cassava spirits Composition Quality Improve |
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