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木奶果的营养成分及果酒制备工艺研究.

Authors :
黎秋杞
刘小莉
杨婧娟
姜定红
吴 越
陆姝余
张 希
Source :
Science & Technology of Cereals, Oils & Foods; 2022, Vol. 30 Issue 4, p136-142, 7p
Publication Year :
2022

Abstract

<i>Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods 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 :
10077561
Volume :
30
Issue :
4
Database :
Complementary Index
Journal :
Science & Technology of Cereals, Oils & Foods
Publication Type :
Academic Journal
Accession number :
162023551
Full Text :
https://doi.org/10.16210/j.cnki.1007-7561.2022.04.018