Analysis of quality and volatile flavor substances of six kinds of commercial Douchi
In order to provide data support and references for the development and flavor improvement of Douchi products, using six kinds of commercial common Douchi from different production areas with different fermentation types (numbered as DC1-DC6) as the research objects, the basic nutritional components...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Editorial Department of China Brewing
2024-07-01
|
| Saila: | Zhongguo niangzao |
| Gaiak: | |
| Sarrera elektronikoa: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-238.pdf |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|