Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu
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Xuebo Song | Cai-hong Shen | F. Zheng | Hehe Li | Guangnan Wang | Si Jing | Xing Li | Zexia Li | Yi Shen | Shihao Meng