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1 Ergebnisse
1
Optimization of Brewing Process of Osmanthus and 'Qingcui' ..:
Junrui CHEN
;
Liangmin SU
;
Xin CHENG
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020302. , 2024
Link:
https://doi.org/10.13386/j.issn1002-0306.2023020302
RT Journal T1 <Title>Optimization of Brewing Process of Osmanthus and 'Qingcui' Plum Complex Flavor Wine</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:609e2edf79a64701b71ebfda1e24fe5a&Exemplar=1&LAN=DE A1 Junrui CHEN A1 Liangmin SU A1 Xin CHENG A1 Jieshu ZHOU A1 Jingyun LUO A1 Anjun CHEN PB The editorial department of Science and Technology of Food Industry YR 2024 K1 'qingcui' plum K1 osmanthus K1 volatile flavor compounds K1 odor activity value K1 sensory ranking K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020302 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2023020302 DO https://doi.org/10.13386/j.issn1002-0306.2023020302 SF ELIB - SuUB Bremen
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