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浓香型白酒微观形态研究
引用本文:吴士业. 浓香型白酒微观形态研究[J]. 四川食品与发酵, 2007, 43(5): 9-10
作者姓名:吴士业
作者单位:四川理工学院生物工程系,四川,自贡,643000
摘    要:白酒口感风味与其所含呈香呈味微量成分有关,它们形成怎样的微观形态。本文采用扫描探针显微镜,扫描了浓香型白酒的AFM图的颗粒形态,探讨了呈香呈味物质和乙醇水形成颗粒状微观形态可能。

关 键 词:白酒  扫描探针显微镜  微观形态
文章编号:1671-6892(2007)05-0009-0002
修稿时间:2007-09-15

Research on Micro- Morphology of Lu-zhou Flavor Liquor
WU Shi-ye. Research on Micro- Morphology of Lu-zhou Flavor Liquor[J]. Sichuan Food and Fermentation, 2007, 43(5): 9-10
Authors:WU Shi-ye
Affiliation:Department of Bioengineering, Sichuan University of Science and Engineering Zigong 643000
Abstract:Micro-morphology of Lu-zhou flavor liquor was studied through the flavor and trace elements. In this article, Particle shape of AFM in Lu-zhou flavor liquor was scanned by SFM. Formation of small particles by flavor components and water-ethanol solution was discussed.
Keywords:Lu-zhou flavor liquor   scanning probe microscope   micro-morphology
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