红枣环磷酸腺苷提取工艺的条件优化.
- Published in:
- Journal of Food Safety & Quality, 2017, v. 9, n. 10, p. 4013
- By:
- Publication type:
- Article
Works matching AU 孟雅静
Results: 8
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黄水加碳酸钙粉末培养过程中 理化性质和菌群组成的变化规律.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 9, p. 76, doi. 10.13982/j.mfst.1673-9078.2021.9.1189
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- Publication type:
- Article
3
浓香型白酒新老窖池分层池底窖泥钙含量差异及其影响因素.
- Published in:
- China Brewing, 2020, v. 39, n. 10, p. 37, doi. 10.11882/j.issn.0254-5071.2020.10.008
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- Publication type:
- Article
4
浓香型白酒新、老窖池分层池底窖泥菌群 总氢代谢与乳酸含量之间的关系.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 171, doi. 10.7506/spkx1002-6630-20200514-161
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- Publication type:
- Article
5
浓香型白酒窖池分层分位点池底窖泥pH值、 主要有机酸与钙、镁离子之间的相关性分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 90, doi. 10.7506/spkx1002-6630-20191020-201
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- Publication type:
- Article
6
浓香型白酒新、老窖池池壁泥与池底泥 原核菌群结构分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 180, doi. 10.7506/spkx1002-6630-20190723-307
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- Publication type:
- Article
7
浓香型白酒发酵新老窖泥理化因子和 原核微生物群落结构差异分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 207, doi. 10.7506/spkx1002-6630-20190226-190
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- Publication type:
- Article
8
新老窖池黄水的差异性及静置培养对其影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 215, doi. 10.7506/spkx1002-6630-20190531-382
- By:
- Publication type:
- Article