Back to Search Start Over

超高压前处理对植物乳杆菌发酵红枣汁品质的影响.

Authors :
倪慧
蔡文超
郭壮
唐凤仙
单春会
Source :
China Brewing; 2023, Vol. 42 Issue 10, p202-206, 5p
Publication Year :
2023

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 :
42
Issue :
10
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
173710564
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2023.10.031