1. 不同非酿酒酵母与酿酒酵母顺序发酵对 茵红李果酒风味的影响.
- Author
-
李 甜, 雷 雨, 李 东, 李静雅, and 金 磊
- Subjects
PLUM ,FERMENTATION ,WINES - Abstract
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
- Full Text
- View/download PDF