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Study on the Brewing Technology of Chinese Cherry and Change of the Aroma Components

Author: ZhangYan
Tutor: PuBiao
School: Sichuan Agricultural University
Course: Agricultural Products Processing and Storage
Keywords: Chinese cherry fruit Winemaking Aroma components SPME GC / MS
CLC: S662.5
Type: Master's thesis
Year: 2008
Downloads: 388
Quote: 9
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Abstract


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CLC: > Agricultural Sciences > Gardening > Fruit trees gardening > Drupe > Cherry
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