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传统苗家米酒发酵工艺优化及挥发性风味物质分析.

Authors :
杨玉玲
李术钗
王佳佳
邓朝晖
代泺琪
杨军
Source :
China Brewing; 2023, Vol. 42 Issue 11, p237-242, 6p
Publication Year :
2023

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 :
42
Issue :
11
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
174086584
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2023.11.037