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混菌发酵产酶活性与苹果酒风味物质构成的相关性分析.

Authors :
曾朝珍
康三江
张辉元
慕钰文
袁晶
张海燕
张霁红
宋娟
张芳
Source :
China Brewing; 2020, Vol. 39 Issue 12, p74-80, 7p
Publication Year :
2020

Abstract

<i>Copyright of China Brewing is the property of China Brewing Editorial Office 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 :
02545071
Volume :
39
Issue :
12
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
148551091
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2020.12.015