@article{李玉珠:66, author = {[李玉珠, 龙谋, 汤艳燕, 蒋茜, 杜木英]}, title = {瑰茄浸提及其发酵酒工艺优化及发酵前后有机酸和酚酸的比较}, publisher = {食品科学}, year = {2018}, journal = {食品科学}, volume = {39}, number = {4}, eid = {66}, pages = {66-75}, keywords = {玫瑰茄;花青素;多酚;有机酸;酚酸;响应面法}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201804011 }