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泸型酒发酵过程中酵母菌演替规律及其对部分风味分子形成的影响.

Authors :
杨建刚
苏 畅
窦 晓
郭家秀
张 琦
张宿义
敖宗华
沈才洪
Source :
Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 18, p166-172, 7p
Publication Year :
2018

Abstract

<i>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.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
39
Issue :
18
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
132701369
Full Text :
https://doi.org/10.7506/spkx1002-6630-201818026