Color changes of mei liqueur
博士 === 國立臺灣大學 === 食品科技研究所 === 91 === Mei (Prunus mume Sieb et Zucc.) can be soaked in spirit to make mei liqueur. Color is generally recognized as an essential quality attribute in alcoholic beverages. There are few scientific literatures concerning the making of mei liqueur and color changes. This...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/88465613014285359107 |