Effect of different Saccharomyces cerevisiae on the volatile components of distilled spirits brewed by  Vitis amurensis Beiguolan

doi:10.11882/j.issn.0254-5071.2020.06.029

Effect of different Saccharomyces cerevisiae on the volatile components of distilled spirits brewed by Vitis amurensis Beiguolan

XIE Suyan, SHU Nan, JIN Yuning, XIAO Jiamei, LU Wenpeng

China Brewing ›› 2020, Vol. 39 ›› Issue (6) : 150-154.

PDF(821 KB)

China Brewing ›› 2020, Vol. 39 ›› Issue (6) : 150-154. DOI: 10.11882/j.issn.0254-5071.2020.06.029

Research Report

Effect of different Saccharomyces cerevisiae on the volatile components of distilled spirits brewed by Vitis amurensis Beiguolan

{{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}}, 2020, 39(6): 150-154 https://doi.org/10.11882/j.issn.0254-5071.2020.06.029

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(821 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export