Work

Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids

Year: 2013

Type: article

Source: Science and Technology of Food Industry

Author: Yongjian Yu

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2364178443

FWCI:

Cites:

Cited by: 2

Related to: 10