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濃香型白酒釀造過程中黃漿水理化指標和風味物質的變化規律.

Authors :
梅漫莉
王艷麗
何宏魁
曹潤潔
馬金同
李靜心
李安軍
Source :
China Brewing; 2024, Vol. 43 Issue 7, p104-109, 6p
Publication Year :
2024

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 :
43
Issue :
7
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
178866426
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2024.07.016