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基于黄水线上下层酒醅及基酒的风味特征分析.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 19, p. 321, doi. 10.13995/j.cnki.11-1802/ts.037728
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- Article
非酿酒酵母对葡萄酒风味影响的研究进展.
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- China Brewing, 2024, v. 43, n. 3, p. 13, doi. 10.11882/j.issn.0254-5071.2024.03.003
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- Article
酿酒污水资源化应用性能及风险分析.
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- China Brewing, 2024, v. 43, n. 1, p. 113, doi. 10.11882/j.issn.0254-5071.2024.01.017
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- Article
贝莱斯芽孢杆菌对小曲酒酿造过程中酵母菌生长及风味物质代谢的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 53, doi. 10.11882/j.issn0254-5071.2023.02.009
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- Article
中国白酒产业蒸馏装置的演变历程及研究现状.
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- China Brewing, 2022, v. 41, n. 2, p. 9, doi. 10.11882/j.issn.0254-5071.2022.02.002
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- Article
浓香型白酒封窖工艺研究进展.
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- China Brewing, 2021, v. 40, n. 4, p. 11, doi. 10.11882/j.issn.0254-5071.2021.04.003
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- Article
窖泥酯化菌的富集筛选及其生长条件研究.
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- China Brewing, 2020, v. 39, n. 9, p. 58, doi. 10.11882/j.issn.0254-5071.2020.09.011
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- Article
机械化生产工艺对窖泥理化指标影响的初探.
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- China Brewing, 2020, v. 39, n. 6, p. 75, doi. 10.11882/j.issn.0254-5071.2020.06.015
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- Article
玉米和高粱小曲酒酿造特性研究对比.
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- China Brewing, 2020, v. 39, n. 6, p. 115, doi. 10.11882/j.issn.0254-5071.2020.06.023
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- Article
沉香型白酒酒醅理化特性及细菌群落结构研究.
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- China Brewing, 2020, v. 39, n. 2, p. 109, doi. 10.11882/j.issn.0254-5071.2020.02.020
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- Article
不同下胶剂对浓缩型雪梨发酵酒的综合影响分析.
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- China Brewing, 2020, v. 39, n. 2, p. 135, doi. 10.11882/j.issn.0254-5071.2020.02.025
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- Article
浓香型白酒窖泥质量评价理化指标的筛选.
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- China Brewing, 2018, v. 37, n. 12, p. 33, doi. 10.11882/j.issn.0254-5071.2018.12.007
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- Article
响应面法优化阴离子酒糟吸附孔雀石绿(MG)工艺.
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- Journal of Shaanxi University of Science & Technology, 2018, v. 36, n. 5, p. 27
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- Article
中高温大曲中红曲霉的筛选及应用.
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- Food & Machinery, 2024, n. 5, p. 203, doi. 10.13652/j.spjx.1003.5788.2023.80698
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- Article
源于中高温大曲的米根霉制备米曲 工艺优化及应用.
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- Food & Machinery, 2022, n. 9, p. 185, doi. 10.13652/j.spjx.l003.578&2022.90178
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- Article
一株产纤维素酶枯草芽抱杆菌的麸曲制作 及其产酶特性研究.
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- Food & Machinery, 2021, n. 10, p. 12, doi. 10.13652/j.issn.1003-578&2021.10.003
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- Article
高温大曲曲房空气中可培养细菌的 分离鉴定及产酶特性.
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- Food & Machinery, 2021, n. 5, p. 15, doi. 10.13652/j.issn.1003-5788.2021.05.004
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- Article
浓香型白酒酿造车间空气中酵母菌的 分离鉴定及生长特性研究.
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- Food & Machinery, 2021, n. 3, p. 7, doi. 10.13652/j.issn.1003-5788.2021.03.002
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- Article
汾酒酒醅发酵过程中真菌群落的变化规律.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 121, doi. 10.7506/spkx1002-6630-20200408-114
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- Article
响应面优化酿酒酵母与窖泥酯化细菌协同发酵 产丁酸乙酯和己酸乙酯.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 209, doi. 10.7506/spkx1002-6630-20200408-105
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- Article
四川不同地区浓香型大曲微生物群落结构比较.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 144, doi. 10.7506/spkx1002-6630-20180725-315
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- Article
两种高粱的酿造特性对比研究.
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- Food Research & Development, 2020, v. 41, n. 15, p. 40, doi. 10.12161/j.issn.1005-6521.2020.15.008
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- Article
浓香型白酒窖泥中放线菌的发酵特性研究.
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- Food Research & Development, 2020, v. 41, n. 13, p. 191, doi. 10.12161/j.issn.1005-6521.2020.13.031
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- Article
酒曲中产香霉菌的筛选及其培养条件优化.
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- Food Research & Development, 2019, v. 40, n. 10, p. 193, doi. 10.3969/j.issn.1005-6521.2019.10.035
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- Article
响应面法优化窖泥中一株产酯酵母的扩培条件.
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- Food Research & Development, 2019, v. 40, n. 6, p. 186, doi. 10.3969/j.issn.1005-6521.2019.06.033
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- Article
不同地区浓香型大曲质量指标与 细菌群落相关性研究.
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- Food Research & Development, 2019, v. 40, n. 4, p. 158, doi. 10.3969/j.issn.1005-6521.2019.04.030
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- Article
一种配制型块菌苹果醋的研制.
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- Food Research & Development, 2018, v. 39, n. 21, p. 150, doi. 10.3969/j.issn.1005-6521.2018.21.025
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- Article
大曲耐热细菌富集及其在小曲白酒中的应用.
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- Modern Food Science & Technology, 2024, v. 40, n. 4, p. 64, doi. 10.13982/j.mfst.1673-9078.2024.4.0521
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- Article
3 种传统发酵介质对细菌型豆豉风味形成的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 263, doi. 10.13982/j.mfst.1673-9078.2023.6.0792
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- Article
五粮浓香型白酒发酵过程中黄水变化规律探究.
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- Modern Food Science & Technology, 2023, v. 39, n. 5, p. 210, doi. 10.13982/j.mfst.1673-9078.2023.5.0708
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- Article
芽孢杆菌强化发酵降低小曲白酒中高级醇的含量.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 145, doi. 10.13982/j.mfst.1673-9078.2023.2.0251
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- Article
中高温大曲中霉菌的分离及其麸曲制备.
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- Modern Food Science & Technology, 2022, v. 38, n. 1, p. 165, doi. 10.13982/j.mfst.1673-9078.2022.1.0472
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- Article
不同品温大曲及其曲房空气的细菌群落 变化规律和相关性.
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- Modern Food Science & Technology, 2021, v. 37, n. 3, p. 62, doi. 10.13982/j.mfst.1673-9078.2021.3.0774
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- Article
浓香型白酒窖泥产酸菌协同发酵条件优化.
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- Modern Food Science & Technology, 2021, v. 37, n. 1, p. 54, doi. 10.13982/j.mfst.1673-9078.2021.01.0731
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- Article
不同位置窖泥酶活力及其细菌群落结构相关性分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 4, p. 102, doi. 10.13995/j.cnki.11-1802/ts.035340
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- Article
粳高粱和糯高粱酿造的川法小曲白酒 风味物质差异分析.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 20, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231204008
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- Article
白酒产地溯源技术研究进展.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 21, p. 193
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- Article
高校省级重点实验室开放现状分析与管理探索.
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- Research & Exploration in Laboratory, 2018, v. 37, n. 7, p. 266
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- Article