Improvement in Aroma Quality of Kumquat wine
碩士 === 國立臺灣大學 === 食品科技研究所 === 102 === Although there has been a small amount of wine made by kumquat in Taiwan, the aroma of these kumquat wines does not receive positive respond from the consumer. In this study, the problem was further defined as the higher concentration of the off-odor compound an...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/97977444536511733976 |