Work

Study on Analysis of Aroma Components and Their Formation Mechanisms of Different Aged Zhenjiang Frangrance Vinegars

Year: 2006

Type: article

Source: Food Science

Author: Xu Kangping

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2351332215

FWCI:

Cites:

Cited by: 4

Related to: 10