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基于黄水线上下层酒醅及基酒的风味特征分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 19, p. 321, doi. 10.13995/j.cnki.11-1802/ts.037728
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- Article
产香酵母菌丸麦曲固态发酵系统构建及其生长动力学研究.
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- China Brewing, 2024, v. 43, n. 4, p. 81, doi. 10.11882/j.issn.0254-5071.2024.04.012
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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
六粮浓香型白酒酒醅发酵理化指标时空差异性研究.
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- China Brewing, 2023, v. 42, n. 7, p. 167, doi. 10.11882/j.issn.0254-5071.2023.07.027
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- Article
初始酸度对酿酒酵母发酵的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 115, doi. 10.11882/j.issn0254-5071.2023.02.019
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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
不同五粮配方的成分解析及其酿造特性对比研究.
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- China Brewing, 2020, v. 39, n. 7, p. 89, doi. 10.11882/j.issn.0254-5071.2020.07.018
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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
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
浓香型白酒酒醅发酵过程中微生物群落 结构演替及其与理化指标相关性.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 111, doi. 10.7506/spkx1002-6630-20230804-030
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- Article
浓香型白酒窖底泥和窖壁泥细菌群落 结构差异性分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 223, doi. 10.7506/spkx1002-6630-20221013-125
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- Article
基于极大团的不完备系统规则获取方法.
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- Journal of Chongqing University of Posts & Telecommunications (Natural Science Edition), 2017, v. 29, n. 2, p. 279, doi. 10.3979/j.issn.1673-825X.2017.02.021
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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
6 种益生菌及其添加方式对发酵米酒品质的影响.
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- Food & Machinery, 2023, n. 2, p. 170, doi. 10.13652/j.spjx.1003.5788.2022.90088
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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
氨基甲酸乙酯降解菌株的分离鉴定及其在白酒中的应用.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 7, p. 410, doi. 10.16429/j.1009-7848.2023.07.042
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- Article
超声引导下右美托咪定作为佐剂的罗哌卡因单次收肌管阻滞 用于成人髌骨骨折术后镇痛的效果.
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- Journal of Kunming Medical University / Kunming Yike Daxue Xuebao, 2022, v. 45, n. 6, p. 68, doi. 10.12259/j.issn.2095-610X.S20220613
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- Article
瑞芬太尼抑制大鼠炎症性疼痛及其机制.
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- Journal of Kunming Medical University / Kunming Yike Daxue Xuebao, 2019, v. 40, n. 8, p. 6
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- Article
急性超容量血液稀释对行腰椎手术患者血流动力学的影响.
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- Journal of Kunming Medical University / Kunming Yike Daxue Xuebao, 2019, v. 40, n. 3, p. 83
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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
基于微生物群落结构相关的窖泥品质 理化指标的筛选.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 44, doi. 10.7506/spkx1002-6630-201819008
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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
不同酵母对大米生料酿酒的酿造特性研究.
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- Food Research & Development, 2018, v. 39, n. 20, p. 178, doi. 10.3969/j.issn.1005-6521.2018.20.033
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- Article
玉米生料与大米生料酿酒特性研究.
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- Food Research & Development, 2018, v. 39, n. 4, p. 96, doi. 10.3969/j.issn.1005-6521.2018.04.017
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- Article
大曲耐热细菌富集及其在小曲白酒中的应用.
- Published in:
- 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
川中地区浓香型白酒酒醅风味物质时空差异性比较.
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- Modern Food Science & Technology, 2023, v. 39, n. 12, p. 262, doi. 10.13982/j.mfst.1673-9078.2023.12.1583
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- Article
大曲白酒发酵中不同入窖酸度对 糟醅微生物群落结构的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 7, p. 68, doi. 10.13982/j.mfst.1673-9078.2023.7.0880
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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
浓香型白酒酯化菌协同产酯的工艺优化.
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- Modern Food Science & Technology, 2021, v. 37, n. 2, p. 64, doi. 10.13982/j.mfst.1673-9078.2021.2.0750
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- Article
浓香型白酒窖泥产酸菌协同发酵条件优化.
- Published in:
- 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