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不同品种葡萄添加量对果啤香气、理化指标及 抗氧化活性的影响.

Authors :
樊玉婷
李智昊
李月垣
张俊霞
张李一如
王 璐
周鹏辉
李 进
陈可钦
房玉林
张克坤
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 13, p164-172, 9p
Publication Year :
2024

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 :
10026630
Volume :
45
Issue :
13
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
178471233
Full Text :
https://doi.org/10.7506/spkx1002-6630-20231106-029