Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

出版年份 2014 全文链接

标题

作者

关键词

出版物

Volume 44, Issue -, Pages 58-63

出版商

Elsevier BV

发表日期

2014-03-28

DOI

10.1016/j.foodcont.2014.03.018

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