米根霉麸曲提高豉香型白酒中乳酸乙酯的含量.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 84, doi. 10.13982/j.mfst.1673-9078.2021.8.0269
- By:
- Publication type:
- Article
Works matching AU 何松贵
Results: 10
1
2
米香白酒舒适度量表分析及舒适度与挥发性风味成分相关性研究.
- Published in:
- China Brewing, 2024, v. 43, n. 8, p. 80, doi. 10.11882/j.issn.0254-5071.2024.08.012
- By:
- Publication type:
- Article
3
豉香型白酒主要风味成分调节醉酒效果及肝损伤保护作用.
- Published in:
- China Brewing, 2023, v. 42, n. 10, p. 25, doi. 10.11882/j.issn.0254-5071.2023.10.002
- By:
- Publication type:
- Article
4
高酸价肉油在传统泡酒过程中的脂质氧化及风味成分变化.
- Published in:
- China Brewing, 2022, v. 41, n. 11, p. 120, doi. 10.11882/j.issn.0254-5071.2022.11.021
- By:
- Publication type:
- Article
5
影响广东米香白酒饮后代谢与舒适度的关键酒体风味成分研究.
- Published in:
- China Brewing, 2022, v. 41, n. 9, p. 105, doi. 10.11882/j.issn.0254-5071.2022.09.018
- By:
- Publication type:
- Article
6
白酒醇酸醋比率对小鼠酒后乙醇代谢及行为能力的影响.
- Published in:
- China Brewing, 2022, v. 41, n. 1, p. 103, doi. 10.11882/j.issn.0254-5071.2022.01.018
- By:
- Publication type:
- Article
7
豉香型白酒肥肉浸制产脂肪油及脂质氧化研究.
- Published in:
- China Brewing, 2020, v. 39, n. 11, p. 183, doi. 10.11882/j.issn.0254-5071.2020.11.035
- By:
- Publication type:
- Article
8
基于电子舌技术的豉香型白酒分类识别研究.
- Published in:
- China Brewing, 2020, v. 39, n. 9, p. 182, doi. 10.11882/j.issn.0254-5071.2020.09.034
- By:
- Publication type:
- Article
9
红曲米添加量对红曲酒多酚成分及其抗氧化活性的影响.
- Published in:
- China Brewing, 2019, v. 38, n. 5, p. 113
- By:
- Publication type:
- Article
10
电子鼻、气相色谱-嗅辨仪和气相色谱-质谱联用 技术结合识别豉香白酒中异嗅物质.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 16, p. 5470
- By:
- Publication type:
- Article