kiwi fruit wine 猕猴桃
It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine.
本方法对于猕猴桃酒中高沸点挥发性风味物质研究具有重要的应用价值。
The calculating results of the retention time of the flavoring compositions of kiwi fruit wine showed that the calculated data were in good agreement with the experimental data.
对猕猴桃果酒香气成分保留时间的计算结果表明，计算值与实验值的一致性令人满意。
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