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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.
- 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.)
- Subjects :
- FERMENTATION
STARCH
ACIDITY
ESTERS
ACIDS
Subjects
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