6DUVERNAY W H, CHINN M S, YENCHO G C. Hydrolysis and fermentation of sweetpotatoes for production of fermentable sugars and ethanol[J]. Industrial Crops and Products, 2013, 42: 527-537. 被引量：1
7TSUKUI A, MURAKAMI T, SHIINA R, et al. Effect of alcoholic fermentation on the stability of purple sweet potato anthocyanins[J]. Food Science and Technology Research, 2002, 8(1): 4-7. 被引量：1
8KANG Wenhua, XU Yan, Q1N Ling, et al. Effects of different β-D- glycosidases on bound aroma compounds in muscat grape determined by HS-SPME and GC-MS[J]. Journal of the Institute of Brewing, 2010, 116(1): 70-77. 被引量：1
9RODRJGUEZ-BENCOMO J J, CABRERA-VALIDO H M, PIREZ- TRUJILLO J P, et al. Bound aroma compounds of Gual and List/m blaneo grape varieties and their influence in the elaborated wines[J]. Food Chemistry, 2011,127(3): 1153-1162. 被引量：1
10NASI A, FERRANTI P, AMATO S, et al. Identification of free and bound volatile compounds as typicalness and authenticity markers of non-aromatic grapes and wines through a combined use of mass spectrometric techniques[J]. Food Chemistry, 2008, 110(3): 762-768. 被引量：1
