Optimization of low temperature fermentation process and analysis of flavor compounds in navel orange wine

doi:10.11882/j.issn.0254-5071.2021.01.025

SU Wei, DENG Shanhong, CHEN Gang

China Brewing ›› 2021, Vol. 40 ›› Issue (1) : 133-135.

PDF(1997 KB)

China Brewing ›› 2021, Vol. 40 ›› Issue (1) : 133-135. DOI: 10.11882/j.issn.0254-5071.2021.01.025

Research Report

Optimization of low temperature fermentation process and analysis of flavor compounds in navel orange 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}}, 2021, 40(1): 133-135 https://doi.org/10.11882/j.issn.0254-5071.2021.01.025

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1997 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-02-03	2021-02-03	2021-01-15
Issue Date
2021-02-03

Please choose a citation manager

Content to export