{"title":"蓝莓添加量对蓝莓米酒品质的影响","authors":"宋雨阳 | 刘阿文 | 金铁岩","doi":"10.16379/j.cnki.issn.1004-4353.2019.01.017","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":56482,"journal":{"name":"延边大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"延边大学学报(自然科学版)","FirstCategoryId":"1092","ListUrlMain":"https://doi.org/10.16379/j.cnki.issn.1004-4353.2019.01.017","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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