Studies on Sensory Attributes in Mei Liqueur
碩士 === 輔仁大學 === 食品營養學系 === 94 === Mei fruit is seldom consumed directly due to its great sour and low sweet taste, thus this fruit is typically used for processing, such as preserves or mei wine. Mei fruit is not easy to process fermented wine because of its low pH value may inhibit the growth of ye...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74955799803262683486 |