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耐低温酵母的分离鉴定及对低温酿造米酒品质的影响.

Authors :
廖娟
李嘉宇
黄杰惠
陈博慧
杨涛
Source :
Science & Technology of Food Industry; Apr2024, Vol. 45 Issue 7, p159-166, 8p
Publication Year :
2024

Abstract

<i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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 :
10020306
Volume :
45
Issue :
7
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
176892779
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023060021