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酸类物质对浓香型白酒风味的影响研究.
- Published in:
- China Brewing, 2023, v. 42, n. 11, p. 82, doi. 10.11882/j.issn.0254-5071.2023.11.013
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- Article
葡萄酒发酵优良酵母的筛选、鉴定及应用.
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- China Brewing, 2023, v. 42, n. 7, p. 43, doi. 10.11882/j.issn.0254-5071.2023.07.008
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- Article
毕赤克鲁维酵母与酿酒酵母混合发酵对‘赤霞珠’葡萄酒品质的影响.
- Published in:
- China Brewing, 2022, v. 41, n. 12, p. 46, doi. 10.11882/j.issn.0254-5071.2022.12.008
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- Article
主成分分析研究白酒基酒香气成分.
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- China Brewing, 2020, v. 39, n. 7, p. 62, doi. 10.11882/j.issn.0254-5071.2020.07.013
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- Article
植物乳杆菌漆酶的酶学性质及其对生物胺的降解作用.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 157, doi. 10.7506/spkx1002-6630-20221025-258
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- Article
雪莲菌中乳酸菌的益生特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 210, doi. 10.7506/spkx1002-6630-20201224-282
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- Article
优良梨汁发酵乳酸菌的筛选与发酵性能分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 141, doi. 10.7506/spkx1002-6630-20171214-177
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- Article
富黄酮洋葱啤酒发酵工艺的优化.
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- Food Research & Development, 2022, v. 43, n. 2, p. 76, doi. 10.12161/j.issn.1005-6521.2022.02.011
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- Article
不同品牌和年份普洱茶的主要品质成分 比较研究.
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- Food Research & Development, 2021, v. 42, n. 16, p. 16, doi. 10.12161/j.issn.1005-6521.2021.16.003
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- Article
马铃薯雪花全粉制酒工艺优化.
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- Food Research & Development, 2020, v. 41, n. 5, p. 108, doi. 10.12161/j.issn.1005-6521.2020.05.018
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- Article
黑曲霉酸性脂肪酶Tgl 的酶学性质及其酯化能力研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 237, doi. 10.13995/j.cnki.11-1802/ts.036366
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- Article