中国怀来不同葡萄品种品质比较.
- Published in:
- Food Research & Development, 2020, v. 41, n. 15, p. 137, doi. 10.12161/j.issn.1005-6521.2020.15.024
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- Publication type:
- Article
Works matching AU 丁玉峰
Results: 8
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2
低盐青方腐乳关键风味物质及部分功能性研究.
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- Food Research & Development, 2020, v. 41, n. 7, p. 1, doi. 10.12161/j.issn.1005-6521.2020.07.001
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- Article
3
香椿豆腐罐头的研制.
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- Food Research & Development, 2019, v. 40, n. 11, p. 100, doi. 10.3969/j.issn.1005-6521.2019.11.018
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- Article
4
葡萄酵素发酵过程中代谢产物的动态变化.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 98, doi. 10.7506/spkx1002-6630-20211014-142
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- Article
5
接种发酵对葡萄酵素多酚生物利用度及 抗氧化活性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 108, doi. 10.7506/spkx1002-6630-20201222-249
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- Article
6
腐乳丁酸及产丁酸菌发酵特性分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 58, doi. 10.7506/spkx1002-6630-20200210-083
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- Article
7
预处理对六种黄酒酿造原料酿造特性的研究.
- Published in:
- China Brewing, 2021, v. 40, n. 4, p. 38, doi. 10.11882/j.issn.0254-5071.2021.04.008
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- Article
8
贮藏温度对青方腐乳生物胺和理化性质的影响.
- Published in:
- China Brewing, 2020, v. 39, n. 5, p. 87, doi. 10.11882/j.issn.0254-5071.2020.05.017
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- Publication type:
- Article