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新老窖池黄水的差异性及静置培养对其影响.

Authors :
张会敏
孟雅静
王艳丽
李安军
刘国英
袁志强
张 严
邢新会
Source :
Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 2, p215-222, 8p
Publication Year :
2020

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 :
41
Issue :
2
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
141988557
Full Text :
https://doi.org/10.7506/spkx1002-6630-20190531-382