Optimization of Rushan processing technology and analysis of flavor components

doi:10.13995/j.cnki.11-1802/ts.021676

WANG Jiao, WANG Rongxue, ZHANG Jinhua, WANG Bei, CAO Yanping

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 189-198.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 189-198. DOI: 10.13995/j.cnki.11-1802/ts.021676

Optimization of Rushan processing technology and analysis of flavor components

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 189-198 https://doi.org/10.13995/j.cnki.11-1802/ts.021676

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Received	Published
2019-07-15	2019-12-15
Issue Date
2020-02-11

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