| 标题 |
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yijin Yang; Yongjun Xia; Guangqiang Wang; Leren Tao; Jianshen Yu; Lianzhong Ai 出版日期:2019 |
| 求助人 | |
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(2025-6-4)