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均匀设计优化酿酒酵母液态发酵豆渣工艺及其风味分析.

Authors :
秦锡雨
李美丹
穆佳妮
廖金苏
刘振恒
何腊平
Source :
China Brewing; 2022, Vol. 41 Issue 10, p68-75, 8p
Publication Year :
2022

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 :
41
Issue :
10
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
164561488
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2022.10.012