原料预处理对柿子酒发酵过程中挥发性风味 物质的影响.
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- Food Research & Development, 2020, v. 41, n. 12, p. 61, doi. 10.12161/j.issn.1005-6521.2020.12.011
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- Article
Works by 吕佳玮
Results: 2
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原料预处理对柿子酒发酵过程中理化指标及甲醇和高级醇的影响.
- Published in:
- China Brewing, 2020, v. 39, n. 5, p. 77, doi. 10.11882/j.issn.0254-5071.2020.05.015
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- Article