{"title":"不同酵母对刺葡萄酒香气质量的影响","authors":"周扬","doi":"10.27136/d.cnki.ghunu.2021.000693","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":65660,"journal":{"name":"湖南农业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"湖南农业大学学报(自然科学版)","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.27136/d.cnki.ghunu.2021.000693","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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