{"title":"物理终止发酵工艺对低醇枣酒风味物质的影响","authors":"尹蓉 | 张倩茹 | 王俊宇 | 梁志宏","doi":"10.13652/j.spjx.1003.5788.2022.90240","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品与机械","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13652/j.spjx.1003.5788.2022.90240","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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