The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.
低度白酒浑浊及货架期沉
因主要是由加浆水中无机盐和酒中高级脂肪酸乙酯
起。
The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.
低度白酒浑浊及货架期沉因主要是由加浆水中无机盐和酒中高级脂肪酸乙酯起。
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