Works by 翟文娟

红枣发酵酒香气成分分析及感官品质评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 247, doi. 10.7506/spkx1002-6630-20200131-293

By:

• 马腾臻;
• 宫鹏飞;
• 史 肖;
• 牛见明;
• 王春霞;
• 翟文娟;
• 张 波;
• 韩舜愈

Publication type:

Article