{"title":"混菌发酵对柚果醋品质及酚类物质抗氧化活性的影响","authors":"李汀","doi":"10.27426/d.cnki.gxtdu.2020.001396","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":66310,"journal":{"name":"湘潭大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"湘潭大学学报(自然科学版)","FirstCategoryId":"1092","ListUrlMain":"https://doi.org/10.27426/d.cnki.gxtdu.2020.001396","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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