Analysis of Free Amino Acids and Flavors in Fermented Jujube Wine by HPLC and GC/MS

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外文标题：Analysis of Free Amino Acids and Flavors in Fermented Jujube Wine by HPLC and GC/MS

外文关键词：

free amino acidsflavorsjujube wineHPLCGC-MS

作者：

Myoung Sook Chun、Soon Jin Kim、Bong Soo Noh

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作者单位：

Department of Food and Nutritional Sciences, Hanbuk University

Department of Food Science and Technology, Seoul Women's University

出版年：

2012

Korean Journal of Food Science and Technology

ISSN：0367-6293

年,卷(期)：2012.44(6)