模拟白酒固态发酵中异常威克汉姆酵母的提酯增香作用. (Chinese)
- Resource Type
- Article
- Authors
- 富志磊; 马景浩; 周泉宇; 詹夏晖; 徐江琪; 刘晓艳; 范光森; 滕超; 孙宝国; 李秀婷
- Source
- Journal of Chinese Institute of Food Science & Technology; May2023, Vol. 23 Issue 5, p175-183, 9p
- Subject
- SOLID-state fermentation
GAS chromatography/Mass spectrometry (GC-MS)
ETHYL acetate
FERMENTATION
EXPERIMENTAL groups
CONTROL groups
FLAVOR
- Language
- Chinese
- ISSN
- 10097848
Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)