红谷黄酒发酵过程中理化性质和物质变化规律.
- Published in:
- Food Research & Development, 2022, v. 43, n. 17, p. 8, doi. 10.12161/j.issn.1005-6521.2022.17.002
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- Publication type:
- Article
Works by 于海彦
Results: 8
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2
红小米黄酒发酵过程中风味物质与 细菌菌群分析.
- Published in:
- Food Research & Development, 2022, v. 43, n. 11, p. 102, doi. 10.12161/j.issn.1005-6521.2022.11.013
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- Article
3
富含 γ-氨基丁酸的红小米黄酒 酿造工艺参数优化.
- Published in:
- Food Research & Development, 2021, v. 42, n. 17, p. 114, doi. 10.12161/j.issn.1005-6521.2021.17.019
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- Publication type:
- Article
4
外源褪黑素对采后西梅的贮藏品质及软化 相关基因表达的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 340, doi. 10.13386/j.issn1002-0306.2024060076
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- Publication type:
- Article
5
灵芝固态发酵麦糟制备可溶性膳食纤维工艺优化.
- Published in:
- China Brewing, 2023, v. 42, n. 7, p. 185, doi. 10.11882/j.issn.0254-5071.2023.07.030
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- Article
6
枯草芽孢杆菌发酵麦糟制备蛋白肽培养基研究.
- Published in:
- China Brewing, 2021, v. 40, n. 8, p. 81, doi. 10.11882/j.issn.0254-5071.2021.08.015
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- Article
7
红小米黄酒酿造工艺研究及体外抗氧化活性评价.
- Published in:
- China Brewing, 2021, v. 40, n. 7, p. 123, doi. 10.11882/j.issn.0254-5071.2021.07.023
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- Publication type:
- Article
8
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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- Publication type:
- Article