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用糖醇颗粒材料降低加热卷烟气溶胶温度.
- Published in:
- Tobacco Science & Technology, 2023, v. 56, n. 11, p. 54, doi. 10.16135/j.issn1002-0861.2023.0164
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- Article
GC-MS法在线检测加热卷烟烟气.
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- Tobacco Science & Technology, 2021, v. 54, n. 7, p. 51, doi. 10.16135/j.issn1002-0861.2020.0609
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- Article
刺梨叶茶的品质分析及功能研究.
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- China Brewing, 2024, v. 43, n. 6, p. 225, doi. 10.11882/j.issn.0254-5071.2024.06.035
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- Article
刺梨复合果茶的制备及品质研究.
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- China Brewing, 2024, v. 43, n. 1, p. 180, doi. 10.11882/j.issn.0254-5071.2024.01.028
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- Article
响应面法优化刺梨白兰地原料酒发酵工艺.
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- China Brewing, 2023, v. 42, n. 6, p. 186, doi. 10.11882/j.issn.0254-5071.2023.06.030
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- Article
刺梨原汁酵素發酵工藝優化及品質分析.
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- China Brewing, 2023, v. 42, n. 4, p. 196, doi. 10.11882/j.issn.0254-5071.2023.04.030
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- Article
陈酿方式对赤水晒醋醋酝的影响研究.
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- China Brewing, 2022, v. 41, n. 11, p. 78, doi. 10.11882/j.issn.0254-5071.2022.11.014
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- Article
富硒酵母发酵工艺的优化.
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- China Brewing, 2022, v. 41, n. 10, p. 140, doi. 10.11882/j.issn.0254-5071.2022.10.024
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- Article
不同发酵方式对铁皮石斛醋有机酸及风味特征影响的分析.
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- China Brewing, 2022, v. 41, n. 3, p. 38, doi. 10.11882/j.issn.0254-5071.2022.03.007
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- Article
提高苦荞醋黄酮含量的工艺研究.
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- China Brewing, 2020, v. 39, n. 3, p. 186, doi. 10.11882/j.issn.0254-5071.2020.03.037
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- Article
赤水晒醋生产过程中品质形成的探究.
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- China Brewing, 2020, v. 39, n. 2, p. 56, doi. 10.11882/j.issn.0254-5071.2020.02.010
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- Article
薏仁米糠多肽的功能特性研究.
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- China Brewing, 2019, v. 38, n. 4, p. 126, doi. 10.11882.j.issn.0254-5071.2019.04.025
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- Article
曲虫量对酱香大曲贮存质量的影响.
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- China Brewing, 2018, v. 37, n. 10, p. 43, doi. 10.11882/j.issn.0254-5071.2018.10.009
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- Article
护理本科生安宁疗护课程的构建与实施.
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- Chinese Journal of Nursing Education, 2023, v. 20, n. 3, p. 273, doi. 10.3761/j.issn.1672-9234.2023.03.003
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- Article
翻譯乃找尋源語意義與譯文表達之契合--與顧維勇就規劃教材《商務英語翻譯》 所作批判研究的商榷
- Published in:
- Translation Quarterly, 2016, n. 80, p. 76
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- Article
刺梨果渣酵素复合发酵工艺优化.
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- China Condiment, 2023, v. 48, n. 9, p. 122, doi. 10.3969/j.issn.1000-9973.2023.09.021
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- Article
集中护理模式对于提高 COPD 患者吸入制剂使用正确率、 肺功能和减少再入院风险的价值
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- Journal of Kunming Medical University / Kunming Yike Daxue Xuebao, 2019, v. 40, n. 12, p. 155
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- Article
高通量测序分析赤水晒醋各生产阶段 微生物群落结构变化.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 78, doi. 10.7506/spkx1002-6630-20191022-228
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- Article
茶叶副产物中的有效成分、功效及 综合利用研究进展.
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- Food Research & Development, 2020, v. 41, n. 5, p. 207, doi. 10.12161/j.issn.1005-6521.2020.05.034
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- Article
不同方式发酵桑葚果酒的功能性及香气成分比较.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 7, p. 278, doi. 10.13982/j.mfst.1673-9078.2021.7.1197
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- Article
红茶果醋发酵工艺优化.
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- Modern Food Science & Technology, 2021, v. 37, n. 6, p. 89, doi. 10.13982/j.mfst.1673-9078.2021.6.1030
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- Article