Essence in Brewing Process and the Distinguishing Quality Feature of Shanxi Long Aged Vinegar

doi:10.3969/j.issn.0254-5071.2004.05.003

WANG Yuan-Tai; Cheng-Guang-Sheng

China Brewing ›› 2004, Vol. 23 ›› Issue (5) : 7-9.

PDF(1014 KB)

China Brewing ›› 2004, Vol. 23 ›› Issue (5) : 7-9. DOI: 10.3969/j.issn.0254-5071.2004.05.003

Essence in Brewing Process and the Distinguishing Quality Feature of Shanxi Long Aged Vinegar

{{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}}, 2004, 23(5): 7-9 https://doi.org/10.3969/j.issn.0254-5071.2004.05.003

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1014 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export