Works matching IS 02545071 AND DT 2019 AND VI 38 AND IP 8
Results: 42
模糊数学评价与响应面结合优化番石榴酸乳发酵工艺.
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- China Brewing, 2019, v. 38, n. 8, p. 199, doi. 10.11882/j.issn.0254-5071.2019.08.039
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糊数学评价与响应面结合优化番石榴酸乳发酵工艺.
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- China Brewing, 2019, v. 38, n. 8, p. 193, doi. 10.11882/j.issn.0254-5071.2019.08.038
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异烟酸-巴比妥酸光谱法测定白酒中氰化物方法探讨.
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- China Brewing, 2019, v. 38, n. 8, p. 183, doi. 10.11882/j.issn.0254-5071.2019.08.036
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Box-Behnken中心组合设计优化复合豆浆酒发酵工艺.
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- China Brewing, 2019, v. 38, n. 8, p. 205, doi. 10.11882/j.issn.0254-5071.2019.08.040
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沙糖桔葡萄复合果酒酿造工艺研究.
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- China Brewing, 2019, v. 38, n. 8, p. 187, doi. 10.11882/j.issn.0254-5071.2019.08.037
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白酒质量安全风险分析与防范.
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- China Brewing, 2019, v. 38, n. 8, p. 216, doi. 10.11882/j.issn.0254-5071.2019.08.042
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葡萄酒类会展促进产业融合的机制分析.
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- China Brewing, 2019, v. 38, n. 8, p. 211, doi. 10.11882/j.issn.0254-5071.2019.08.041
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新型荧光探针制备及茶叶中汞离子检测的研究.
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- China Brewing, 2019, v. 38, n. 8, p. 178, doi. 10.11882/j.issn.0254-5071.2019.08.035
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- Article
气相色谱-质谱法/同位素内标法测定白酒中16种邻苯二甲酸酯的优化研究.
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- China Brewing, 2019, v. 38, n. 8, p. 173, doi. 10.11882/j.issn.0254-5071.2019.08.034
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- Article
发酵豆制品中脱氢乙酸检测方法的优化.
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- China Brewing, 2019, v. 38, n. 8, p. 168, doi. 10.11882/j.issn.0254-5071.2019.08.033
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- Article
鲫鱼、鲢鱼和乌鱼的元素分布分析.
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- China Brewing, 2019, v. 38, n. 8, p. 163, doi. 10.11882/j.issn.0254-5071.2019.08.032
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- Article
黑糯米酒中总花色苷测定方法的研究.
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- China Brewing, 2019, v. 38, n. 8, p. 132, doi. 10.11882/j.issn.0254-5071.2019.08.026
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- Article
沙枣替代部分玉米生产乙醇条件的优化.
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- China Brewing, 2019, v. 38, n. 8, p. 152, doi. 10.11882/j.issn.0254-5071.2019.08.030
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葡萄酒灌装后卧置存放时间节点确定.
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- China Brewing, 2019, v. 38, n. 8, p. 148, doi. 10.11882/j.issn.0254-5071.2019.08.029
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- Article
凝结芽孢杆菌中耐热木酮糖激酶基因的克隆表达及生信分析.
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- China Brewing, 2019, v. 38, n. 8, p. 142, doi. 10.11882/j.issn.0254-5071.2019.08.028
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CO<sub>2</sub>背压啤酒发酵中乙酰辅酶A与酿酒酵母生长和酯类生成的.
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- China Brewing, 2019, v. 38, n. 8, p. 137, doi. 10.11882/j.issn.0254-5071.2019.08.027
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三相萃取黄参蛋白质及其抗氧化性分析.
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- China Brewing, 2019, v. 38, n. 8, p. 157, doi. 10.11882/j.issn.0254-5071.2019.08.031
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响应面法优化麦汁糖化工艺条件.
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- China Brewing, 2019, v. 38, n. 8, p. 127, doi. 10.11882/j.issn.0254-5071.2019.08.025
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星点设计-响应面法探究玉米淀粉壬酸包合的最优工艺及表征.
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- China Brewing, 2019, v. 38, n. 8, p. 121, doi. 10.11882/j.issn.0254-5071.2019.08.024
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山楂后贮条件对山楂酒品质和风味的影响.
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- China Brewing, 2019, v. 38, n. 8, p. 114, doi. 10.11882/j.issn.0254-5071.2019.08.023
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不同有机氮源对山药-食药用真菌“双向发酵”的影响.
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- China Brewing, 2019, v. 38, n. 8, p. 108, doi. 10.11882/j.issn.0254-5071.2019.08.022
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固态发酵三七渣产红曲红色素的工艺条件研究.
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- China Brewing, 2019, v. 38, n. 8, p. 104, doi. 10.11882/j.issn.0254-5071.2019.08.021
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辐照对发酵调味品杀菌效果及品质的影响.
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- China Brewing, 2019, v. 38, n. 8, p. 100, doi. 10.11882/j.issn.0254-5071.2019.08.020
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酿酒酵母对樱桃酒挥发性组分及感官品质的影响.
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- China Brewing, 2019, v. 38, n. 8, p. 94, doi. 10.11882/j.issn.0254-5071.2019.08.019
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利用金银花蒸馏残液生物转化总黄酮工艺优化.
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- China Brewing, 2019, v. 38, n. 8, p. 90, doi. 10.11882/j.issn.0254-5071.2019.08.018
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不同萃取方法提取青稞老酵馒头挥发性成分的比较.
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- China Brewing, 2019, v. 38, n. 8, p. 85, doi. 10.11882/j.issn.0254-5071.2019.08.017
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白酒酿造酒醅与周边土壤中酵母菌多样性及东方伊萨酵母发酵特性比较.
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- China Brewing, 2019, v. 38, n. 8, p. 77, doi. 10.11882/j.issn.0254-5071.2019.08.016
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基于高通量测序不同生产工艺晴隆酸菜细菌多样性分析.
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- China Brewing, 2019, v. 38, n. 8, p. 73, doi. 10.11882/j.issn.0254-5071.2019.08.015
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采用GC×GC-TOF-MS分析酱香型白酒缺陷酒挥发性风味物质.
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- China Brewing, 2019, v. 38, n. 8, p. 67, doi. 10.11882/j.issn.0254-5071.2019.08.014
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α-半乳糖苷酶基因在大肠杆菌中的表达及酶学性质研究.
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- China Brewing, 2019, v. 38, n. 8, p. 60, doi. 10.11882/j.issn.0254-5071.2019.08.013
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- Article
野生猕猴桃酒苹果酸-乳酸发酵优良乳酸菌的筛选与耐受性研究.
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- China Brewing, 2019, v. 38, n. 8, p. 56, doi. 10.11882/j.issn.0254-5071.2019.08.012
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花期铺膜对蛇龙珠果实及酒品质的影响.
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- China Brewing, 2019, v. 38, n. 8, p. 25, doi. 10.11882/j.issn.0254-5071.2019.08.006
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百香果果浆内生细菌的分离鉴定及生长条件的研究.
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- China Brewing, 2019, v. 38, n. 8, p. 46, doi. 10.11882/j.issn.0254-5071.2019.08.010
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- Article
沙蟹汁发酵过程中微生物与理化成分动态变化分析.
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- China Brewing, 2019, v. 38, n. 8, p. 41, doi. 10.11882/j.issn.0254-5071.2019.08.009
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不同培养基对黑曲霉菌丝生长影响的研究.
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- China Brewing, 2019, v. 38, n. 8, p. 36, doi. 10.11882/j.issn.0254-5071.2019.08.008
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产香酵母的筛选及其苹果酒发酵特性.
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- China Brewing, 2019, v. 38, n. 8, p. 31, doi. 10.11882/j.issn.0254-5071.2019.08.007
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除膻菌株分离鉴定及其对膻味脂肪酸降解能力的研究.
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- China Brewing, 2019, v. 38, n. 8, p. 50, doi. 10.11882/j.issn.0254-5071.2019.08.011
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竹笋自然发酵过程中风味物质变化规律.
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- China Brewing, 2019, v. 38, n. 8, p. 20, doi. 10.11882/j.issn.0254-5071.2019.08.005
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锶同位素在葡萄酒产地溯源中的研究进展.
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- China Brewing, 2019, v. 38, n. 8, p. 9, doi. 10.11882/j.issn.0254-5071.2019.08.003
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微生物发酵产酯化酶在浓香型白酒品质提升中研究进展.
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- China Brewing, 2019, v. 38, n. 8, p. 6, doi. 10.11882/j.issn.0254-5071.2019.08.002
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酱香型白酒酿造中放线菌多样性及功能研究概述.
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- China Brewing, 2019, v. 38, n. 8, p. 1, doi. 10.11882/j.issn.0254-5071.2019.08.001
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糖苷水解酶32家族结构与功能的研究进展.
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- China Brewing, 2019, v. 38, n. 8, p. 14, doi. 10.11882/j.issn.0254-5071.2019.08.004
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