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石榴酒发酵过程中真菌种群演替及 风味物质代谢规律解析.

Authors :
彭 潇
邹文静
邵清清
孙中贯
张立华
李贺贺
王雪山
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 6, p157-163, 7p
Publication Year :
2021

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 :
42
Issue :
6
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
149581129
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200114-163