检索结果分析
成果/Result
| 题名 | 作者 | 出处 | 被引量 | 操作 | |
|---|---|---|---|---|---|
| The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region | Yang, Huanyi[1];Peng, Qi[1];Zh | LWT-FOOD SCIENCE AND TECHNOLOGY | 16 |
