{"title":"液态发酵醋品质提升的多菌种发酵工艺研究","authors":"杜琳琳","doi":"10.27278/d.cnki.gsdqc.2023.000011","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":61179,"journal":{"name":"齐鲁工业大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"液态发酵醋品质提升的多菌种发酵工艺研究\",\"authors\":\"杜琳琳\",\"doi\":\"10.27278/d.cnki.gsdqc.2023.000011\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":61179,\"journal\":{\"name\":\"齐鲁工业大学学报\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"齐鲁工业大学学报\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.27278/d.cnki.gsdqc.2023.000011\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"齐鲁工业大学学报","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.27278/d.cnki.gsdqc.2023.000011","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0