Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii | |
Guo, Jingjing; Yan, Yilan; Wang, Mei; Wu, Yuchen; Liu, Shao-Quan; Chen, Dai; Lu, Yuyun | |
刊名 | LWT-FOOD SCIENCE AND TECHNOLOGY |
2018 | |
卷号 | 97页码:617-623 |
关键词 | Enzymatic hydrolysis Volatiles Alcoholic fermentation Torulaspora delbrueckii Jujube beverage |
ISSN号 | 0023-6438 |
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/2889759 |
专题 | 福州大学 |
推荐引用方式 GB/T 7714 | Guo, Jingjing,Yan, Yilan,Wang, Mei,et al. Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2018,97:617-623. |
APA | Guo, Jingjing.,Yan, Yilan.,Wang, Mei.,Wu, Yuchen.,Liu, Shao-Quan.,...&Lu, Yuyun.(2018).Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii.LWT-FOOD SCIENCE AND TECHNOLOGY,97,617-623. |
MLA | Guo, Jingjing,et al."Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii".LWT-FOOD SCIENCE AND TECHNOLOGY 97(2018):617-623. |
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