QQ客服 官方微博 反馈留言

	Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii
	Guo, Jingjing; Yan, Yilan; Wang, Mei; Wu, Yuchen; Liu, Shao-Quan; Chen, Dai; Lu, Yuyun
刊名	LWT-FOOD SCIENCE AND TECHNOLOGY
	2018
卷号	97页码:617-623
关键词	Enzymatic hydrolysis Volatiles Alcoholic fermentation Torulaspora delbrueckii Jujube beverage
ISSN号	0023-6438
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2889759
专题	福州大学
推荐引用方式 GB/T 7714	Guo, Jingjing,Yan, Yilan,Wang, Mei,et al. Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2018,97:617-623.
APA	Guo, Jingjing.,Yan, Yilan.,Wang, Mei.,Wu, Yuchen.,Liu, Shao-Quan.,...&Lu, Yuyun.(2018).Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii.LWT-FOOD SCIENCE AND TECHNOLOGY,97,617-623.
MLA	Guo, Jingjing,et al."Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii".LWT-FOOD SCIENCE AND TECHNOLOGY 97(2018):617-623.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。