Research progress on health effects of short-chain fatty acids and its ethyl esters in strong aroma-type Baijiu

doi:10.13995/j.cnki.11-1802/ts.023723

WANG Shixin, KAI Lang, YANG Jingyi, JI Xingming, QIAN Hanqi, XU Yan, DU Hai

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 257-263.

PDF(1070 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 257-263. DOI: 10.13995/j.cnki.11-1802/ts.023723

Research progress on health effects of short-chain fatty acids and its ethyl esters in strong aroma-type Baijiu

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

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}}, 2020, 46(16): 257-263 https://doi.org/10.13995/j.cnki.11-1802/ts.023723

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1070 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-02-23	2020-04-03	2020-08-25
Issue Date
2020-09-17

Please choose a citation manager

Content to export