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	Reduction of Methanol in Brewed Wine by the Use of Atmospheric and Room-Temperature Plasma Method and the Combination Optimization of Malt with Different Adjuncts
	Liang, Ming-Hua[1,2]; Liang, Ying-Jie[1]; Chai, Jiang-Yan[1]; Zhou, Shi-Shui[1]; Jiang, Jian-Guo[2]
刊名	JOURNAL OF FOOD SCIENCE
	2014
卷号	79
关键词	adjunct atmospheric and room-temperature plasma brewed wine headspace gas chromatography methanol
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/2217274
专题	华南理工大学
作者单位	1.[1]S China Univ Technol, Sch Biol Sci & Engn, Guangzhou 510006, Guangdong, Peoples R China 2.[2]S China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Liang, Ming-Hua[1,2],Liang, Ying-Jie[1],Chai, Jiang-Yan[1],et al. Reduction of Methanol in Brewed Wine by the Use of Atmospheric and Room-Temperature Plasma Method and the Combination Optimization of Malt with Different Adjuncts[J]. JOURNAL OF FOOD SCIENCE,2014,79.
APA	Liang, Ming-Hua[1,2],Liang, Ying-Jie[1],Chai, Jiang-Yan[1],Zhou, Shi-Shui[1],&Jiang, Jian-Guo[2].(2014).Reduction of Methanol in Brewed Wine by the Use of Atmospheric and Room-Temperature Plasma Method and the Combination Optimization of Malt with Different Adjuncts.JOURNAL OF FOOD SCIENCE,79.
MLA	Liang, Ming-Hua[1,2],et al."Reduction of Methanol in Brewed Wine by the Use of Atmospheric and Room-Temperature Plasma Method and the Combination Optimization of Malt with Different Adjuncts".JOURNAL OF FOOD SCIENCE 79(2014).

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