基于全果利用技术的猕猴桃起泡果酒加工关键技术研究
Release time: 2021/11/18
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Affiliation of Participant(s):
食品工程与营养科学学院
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Leading Scientist:
赵鹏涛
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Nature of Project:
纵向
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Project level:
省部级
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Project Participants:
郭玉蓉,孟永宏,李丹,杨宇,张江涛,祁涛
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Project Number:
2020020020
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Date of Project Approval:
2020/04/01
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Scheduled completion time:
2023/04/01
Pre One:
果品创新产品技术开发及中试
Next One:
冷浸渍对葡萄酒一类香气释放和二类香气生成的影响机制研究