Work

Analysis of aroma components in blackcurrant vinegar by GC/MS

Year: 2012

Type: article

Source: Zhongguo tiaoweipin

Author: Wenyi Wei

Institution: Heilongjiang Bayi Agricultural University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2368843576

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