白桑椹柠檬果酒发酵工艺研究.
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- Food Research & Development, 2020, v. 41, n. 8, p. 153, doi. 10.12161/j.issn.1005-6521.2020.08.025
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Works by 岳茂峰
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复合龙眼果醋的醋酸发酵工艺优化及其风味成分分析.
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- Food Research & Development, 2018, v. 39, n. 23, p. 102, doi. 10.3969/j.issn.1005-6521.2018.23.018
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- Article