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模糊数学评价三种配制新疆葡萄蒸馏酒工艺 及香气成分分析.

Authors :
宋晶晶
李宁
佟文杰
赵昊
王伟雄
张海军
杨华峰
刘秀海
卢丕超
武运
Source :
Modern Food Science & Technology; 2021, Vol. 37 Issue 2, p249-260, 12p
Publication Year :
2021

Abstract

<i>Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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 :
16739078
Volume :
37
Issue :
2
Database :
Complementary Index
Journal :
Modern Food Science & Technology
Publication Type :
Academic Journal
Accession number :
150978277
Full Text :
https://doi.org/10.13982/j.mfst.1673-9078.2021.2.0768