同步发酵老陈醋四季酿造法工艺优化.
- Published in:
- China Brewing, 2019, v. 38, n. 11, p. 170, doi. 10.11882/j.issn.0254-5071.2019.11.034
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- Publication type:
- Article
Works by 周景丽
Results: 11
1
2
基于山西老陈醋传统工艺固态发酵体系时空 异质性分析解析主要风味物质形成规律.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 164, doi. 10.7506/spkx1002-6630-20240606-029
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- Publication type:
- Article
3
基于UPLC-MS/MS分析4种不同工艺酿造山西陈醋的差异物质.
- Published in:
- China Brewing, 2025, v. 44, n. 2, p. 73, doi. 10.11882/j.issn.0254-5071.2025.02.011
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- Publication type:
- Article
4
保健食醋陈酿过程中功能成分、有机酸和抗氧化活性变化及其相关性分析.
- Published in:
- China Brewing, 2024, v. 43, n. 12, p. 71, doi. 10.11882/j.issn.0254-5071.2024.12.011
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- Publication type:
- Article
5
高酸度醋补料发酵工艺优化.
- Published in:
- China Brewing, 2024, v. 43, n. 5, p. 230, doi. 10.11882/j.issn.0254-5071.2024.05.035
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- Publication type:
- Article
6
老陈醋醋酸发酵不同翻醅方式醋醅特性的动态变化分析.
- Published in:
- China Brewing, 2023, v. 42, n. 11, p. 134, doi. 10.11882/j.issn.0254-5071.2023.11.021
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- Publication type:
- Article
7
大曲添加量对山西陈醋发酵过程中理化指标和特征成分的影响.
- Published in:
- China Brewing, 2023, v. 42, n. 8, p. 71, doi. 10.11882/j.issn.0254-5071.2023.08.012
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- Publication type:
- Article
8
山西老陈醋醋醅中醋酸菌的分离、ERIC分型及发酵特性研究.
- Published in:
- China Brewing, 2021, v. 40, n. 11, p. 37, doi. 10.11882/j.issn.0254-5071.2021.11.007
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- Publication type:
- Article
9
山西老陈醋不同熏醅工艺对风味物质的影响.
- Published in:
- China Brewing, 2021, v. 40, n. 7, p. 38, doi. 10.11882/j.issn.0254-5071.2021.07.008
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- Publication type:
- Article
10
食醋总酸近红外快速检测方法的研究.
- Published in:
- China Brewing, 2020, v. 39, n. 2, p. 94, doi. 10.11882/j.issn.0254-5071.2020.02.017
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- Publication type:
- Article
11
强化多微麸曲制备工艺优化及其在陈醋酒精发酵阶段的应用.
- Published in:
- China Brewing, 2020, v. 39, n. 2, p. 129, doi. 10.11882/j.issn.0254-5071.2020.02.024
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- Publication type:
- Article