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	Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
	Ming‐Yao Wang; Jian‐Gang Yang; Qing‐Song Zhao; Kai‐Zheng Zhang; Chang Su
刊名	Journal of Food Science
	2019
卷号	Vol.84 No.1页码:6-18
关键词	brewing process Maotai‐flavor liquor microorganisms volatile substances
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/1817964
专题	四川大学
作者单位	1.Sichuan Univ. of Science Engineering, Zigong City, Sichuan Province, 2.China
推荐引用方式 GB/T 7714	Ming‐Yao Wang,Jian‐Gang Yang,Qing‐Song Zhao,et al. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu[J]. Journal of Food Science,2019,Vol.84 No.1:6-18.
APA	Ming‐Yao Wang,Jian‐Gang Yang,Qing‐Song Zhao,Kai‐Zheng Zhang,&Chang Su.(2019).Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.Journal of Food Science,Vol.84 No.1,6-18.
MLA	Ming‐Yao Wang,et al."Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu".Journal of Food Science Vol.84 No.1(2019):6-18.

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