Effects of different alcoholic base treatments on quality of bayberry liquor

WANG Xi, WANG Zhichao, XING Kexin, ZHAO Yagang, CHEN Yujie, TIAN Xin, TANG Ke

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (20) : 35-42.

PDF(874 KB)
PDF(874 KB)
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (20) : 35-42. DOI: 10.13995/j.cnki.11-1802/ts.021187

Effects of different alcoholic base treatments on quality of bayberry liquor

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(20): 35-42 https://doi.org/10.13995/j.cnki.11-1802/ts.021187

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(874 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉