Analysis on Changes of Flavor Substance During Late Fermentation Process of Chinese Rice Wine under Ultrasonic Circulation
MENG Xiang-yong1,2,3,4§, FENG Dong-yang 1,2§, MAO Jian1,2,3,4*, LIU Shuang-ping1
Journal of Agricultural Science and Technology
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2015, (5): 142
-150
.
DOI: 10.13304/j.nykjdb.2015.456
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