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河北碣石山产区‘小味儿多’葡萄果实和葡萄酒发酵过程中的 香气物质的变化.
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- China Brewing, 2024, v. 43, n. 9, p. 50, doi. 10.11882/j.issn.0254-5071.2024.09.008
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贺兰山东麓产区地块间“赤霞珠”和“马瑟兰葡萄酒香气差异分析.
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- China Brewing, 2024, v. 43, n. 6, p. 49, doi. 10.11882/j.issn.0254-5071.2024.06.008
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贺兰山东麓不同风土条件下红葡萄酒酚类及感官特征分析.
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- China Brewing, 2024, v. 43, n. 6, p. 32, doi. 10.11882/j.issn.0254-5071.2024.06.006
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- Article
我国五个产区‘赤霞珠”和“美乐”干红葡萄酒的香气特征差异解析.
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- China Brewing, 2024, v. 43, n. 4, p. 29, doi. 10.11882/j.issn.0254-5071.2024.04.005
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- Article
不同类型橡木桶陈酿干红葡萄酒中橡木源挥发性香气物质差异分析.
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- China Brewing, 2023, v. 42, n. 5, p. 56, doi. 10.11882/j.issn.0254-5071.2023.05.009
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- Article
刺葡萄利口酒的香气轮廊及其在瓶储过程的变化.
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- China Brewing, 2022, v. 41, n. 1, p. 37, doi. 10.11882/j.issn.0254-5071.2022.01.007
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不同酵母对赤霞珠桃红葡萄酒香气的影响.
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- China Brewing, 2021, v. 40, n. 4, p. 50, doi. 10.11882/j.issn.0254-5071.2021.04.010
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- Article
二氧化硫保鲜剂预处理对葡萄酒香气和生物胺含量的影响.
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- China Brewing, 2020, v. 39, n. 4, p. 32, doi. 10.11882/j.issn.0254-5071.2020.04.007
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- Article
湖南刺葡萄酒主要呈香物质的分析.
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- China Brewing, 2020, v. 39, n. 3, p. 78, doi. 10.11882/j.issn.0254-5071.2020.03.016
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- Article
不同品种染色葡萄转色期花色苷积累的差异性研究.
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- China Brewing, 2018, v. 37, n. 9, p. 140, doi. 10.11882/j.issn.0254-5071.2018.09.028
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- Article
红葡萄酒的花色苷：来源、呈色与反应.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 342, doi. 10.7506/spkx1002-6630-20221128-327
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- Article
耐热克鲁维酵母在葡萄酒发酵中的 研究和应用进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 3, p. 323, doi. 10.7506/spkx1002-6630-20211223-266
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- Article
添加葡萄籽单宁对橡木桶陈酿‘赤霞珠’和 ‘马瑟兰’干红葡萄酒香气的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 251, doi. 10.7506/spkx1002-6630-20211130-366.
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基于气相色谱-三重四极杆质谱联用法测定 葡萄果实与葡萄酒中挥发性酚.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 252, doi. 10.7506/spkx1002-6630-20210731-380
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基于SAFE-GC-O-MS的‘双红’干红葡萄酒 关键香气物质分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 175, doi. 10.7506/spkx1002-6630-20210306-079
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4 株本土非酿酒酵母的发酵特性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 86, doi. 10.7506/spkx1002-6630-20200409-121
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5 株低产乙醇的非酿酒酵母筛选及其酿造特性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 114, doi. 10.7506/spkx1002-6630-20200315-229
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不饱和脂肪酸对酿酒酵母生长及产香特性 影响的研究进展.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 314, doi. 10.7506/spkx1002-6630-20190729-397
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- Article
基于UPLC-Q-TOF-MS分析酵母对葡萄酒中 糖苷态香气物质释放的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 158, doi. 10.7506/spkx1002-6630-20190709-122
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- Article
不同类型橡木桶陈酿对葡萄酒中 挥发性硫化物的影.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 285, doi. 10.7506/spkx1002-6630-20190117-204
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- Article
野生黑枸杞果实中酚类物质的组成分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 202, doi. 10.7506/spkx1002-6630-20180316-210
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- Article
扁平云假丝酵母与酿酒酵母混合发酵对葡萄酒乙醇含量及香气的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 146, doi. 10.7506/spkx1002-6630-201820022
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- Article
宁夏贺兰山东麓不同子产区'马瑟兰'干红葡萄酒 颜色和酚类物质组成比较.
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- Modern Food Science & Technology, 2024, v. 40, n. 1, p. 194, doi. 10.13982/j.mfst.1673-9078.2024.1.0091
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- Article
发酵后混酿调控'赤霞珠'葡萄酒的香气和色泽.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 234, doi. 10.13982/j.mfst.1673-9078.2021.4.0877
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