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苹果幼果-红薯复合果粮醋发酵工艺优化及品质分析.

Authors :
张霞
郭玉琪
安琪
马艳弘
王翔
范锋萍
王愈
Source :
China Condiment; Oct2024, Vol. 49 Issue 10, p1-8, 8p
Publication Year :
2024

Abstract

<i>Copyright of China Condiment is the property of China Condiment 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 :
10009973
Volume :
49
Issue :
10
Database :
Complementary Index
Journal :
China Condiment
Publication Type :
Academic Journal
Accession number :
180286934
Full Text :
https://doi.org/10.3969/j.issn.1000-9973.2024.10.001