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中文
Analysis on source of tyrosine and phenylalanine as precursors of aromaticcompounds in Baijiu(Chinese liquor)
NIE Yuan-hao, XU Yan, WU Qun, et al
Food and Fermentation Industries . 2018, (
10
): 1 -6 . DOI: 10.13995/j.cnki.11-1802/ts.017315