Optimization of technological conditions of fermented red jujube wine

doi:10.11882/j.issn.0254-5071.2018.09.038

PDF(1038 KB)

China Brewing ›› 2018, Vol. 37 ›› Issue (9) : 191-195. DOI: 10.11882/j.issn.0254-5071.2018.09.038

Product Development

Optimization of technological conditions of fermented red jujube wine

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(9): 191-195 https://doi.org/10.11882/j.issn.0254-5071.2018.09.038

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1038 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export