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	Research Advance of Stability Mechanism on Physicochemical, Biochemical and Microorganism Trait of Wine
	Nan, Lijun; Li, Yashan; Cui, Changwei; Ning, Na; Huang, Jing; Xu, Chengdong; Zhang, Xiaofang; Yang, Ruiqun; Zhong, Yingxue
刊名	INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND BIOENGINEERING (ICBB-2017)
	2018
卷号	Vol.1956
ISSN号	0094-243X
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5465637
专题	湖南大学
作者单位	1.Chuxiong Normal Univ, Sch Chem & Life Sci, Chuxiong 675000, Peoples R China 2.Chuxiong Normal Univ, Engn Technol Res Ctr Plateau Characterist Grape &, Chuxiong 675000, Peoples R China 3.Kunming Univ Sci & Technol, Inst Yunnan Food Safety, Kunming 650550, Yunnan, Peoples R China
推荐引用方式 GB/T 7714	Nan, Lijun,Li, Yashan,Cui, Changwei,et al. Research Advance of Stability Mechanism on Physicochemical, Biochemical and Microorganism Trait of Wine[J]. INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND BIOENGINEERING (ICBB-2017),2018,Vol.1956.
APA	Nan, Lijun.,Li, Yashan.,Cui, Changwei.,Ning, Na.,Huang, Jing.,...&Zhong, Yingxue.(2018).Research Advance of Stability Mechanism on Physicochemical, Biochemical and Microorganism Trait of Wine.INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND BIOENGINEERING (ICBB-2017),Vol.1956.
MLA	Nan, Lijun,et al."Research Advance of Stability Mechanism on Physicochemical, Biochemical and Microorganism Trait of Wine".INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND BIOENGINEERING (ICBB-2017) Vol.1956(2018).

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