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传统酿造食品研究中心

Research Center of Traditional Fermented Foods

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Development of a Rapid Method for Determination of Main Higher Alcohols in Fermented Alcoholic Beverages Based on Dispersive Liquid-Liquid Microextraction and Gas Chromatography-Mass Spectrometry

来源：江南大学传统酿造食品研究中心     发布时间 :2020-04-10    点击量：

 

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