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山西老陈醋酿造过程中理化指标动态变化及新淋醋品质分析.
- Source :
- China Brewing; 2021, Vol. 40 Issue 12, p52-57, 6p
- 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.)
- Subjects :
- TARTARIC acid
MALIC acid
ORGANIC acids
CITRIC acid
ACETIC acid
FLAVOR
Subjects
Details
- Language :
- Chinese
- ISSN :
- 02545071
- Volume :
- 40
- Issue :
- 12
- Database :
- Complementary Index
- Journal :
- China Brewing
- Publication Type :
- Academic Journal
- Accession number :
- 155472621
- Full Text :
- https://doi.org/10.11882/j.issn.0254-5071.2021.12.010