Food and Fermentation Industries >
Analysis on source of tyrosine and phenylalanine as precursors of aromaticcompounds in Baijiu(Chinese liquor)
Received date: 2018-03-20
Revised date: 2018-05-04
Online published: 2018-11-19
NIE Yuan-hao , XU Yan , WU Qun , et al . Analysis on source of tyrosine and phenylalanine as precursors of aromaticcompounds in Baijiu(Chinese liquor)[J]. Food and Fermentation Industries, 2018 , 44(10) : 1 -6 . DOI: 10.13995/j.cnki.11-1802/ts.017315
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