Optimization of low temperature fermentation process and analysis of volatile flavor substances in goji fruit wine

DONG Saijun, ZHAO Tingbin, LI Tianyu, NIU Sisi, YU Junwei, QIAO Changsheng

China Brewing ›› 2019, Vol. 38 ›› Issue (6) : 103-107.

PDF(980 KB)
PDF(980 KB)
China Brewing ›› 2019, Vol. 38 ›› Issue (6) : 103-107. DOI: 10.11882/j.issn.0254-5071.2019.06.019
Research Report

Optimization of low temperature fermentation process and analysis of volatile flavor substances in goji fruit wine

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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}}, 2019, 38(6): 103-107 https://doi.org/10.11882/j.issn.0254-5071.2019.06.019

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(980 KB)

Accesses

Citation

Detail
Sections
Recommended
Address: No.70 Yangqiao,Fengtai District,Beijing,China
Postcode: 100068
Phone: 010-83152738/83152308　
FAX: 010-83152738
E-mail: zgnzzz@163.com
Visited
Total visitors:
Visitors of today:
Now online:
京ICP备12027196号

/

〈 〉