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不同酿酒酵母对白兰地香气的影响研究.

Authors :
刘晓露
李记明
阮仕立
王根杰
张葆春
毕芸杰
姚圣圣
张舒凡
冯磊
赵玉平
Source :
China Brewing; 2021, Vol. 40 Issue 8, p129-133, 5p
Publication Year :
2021

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 :
40
Issue :
8
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
152258467
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2021.08.023