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化学计量学结合 NIR 对浓香型白酒年份、等级 的研究.
- Published in:
- Packaging & Food Machinery, 2022, v. 40, n. 2, p. 87, doi. 10.3969/j.issn.1005-1295.2022.02.016
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- Article
青稞精酿啤酒酿造工艺优化.
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- China Brewing, 2022, v. 41, n. 4, p. 174, doi. 10.11882/j.issn.0254-5071.2022.04.030
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- Article
基于电子舌技术的浓香型白酒基酒年份分类方法.
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- China Brewing, 2022, v. 41, n. 3, p. 158, doi. 10.11882/j.issn.0254-5071.2022.03.027
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- Article
酸性蛋白酶提取白酒丢糟中淀粉条件优化研究.
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- China Brewing, 2019, v. 38, n. 12, p. 31, doi. 10.11882/j.issn.0254-5071.2019.12.007
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- Article
基于响应面分析的脂肪酶在黄水酯化中的 应用研究.
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- Food Research & Development, 2020, v. 41, n. 3, p. 40, doi. 10.12161/j.issn.1005-6521.2020.03.008
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- Article
一种配制型块菌苹果醋的研制.
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- Food Research & Development, 2018, v. 39, n. 21, p. 150, doi. 10.3969/j.issn.1005-6521.2018.21.025
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- Article
几株适用于发酵肉制品的乳酸菌的分离筛选及鉴定.
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- Food Research & Development, 2018, v. 39, n. 6, p. 172, doi. 10.3969/j.issn.1005-6521.2018.06.032
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- Article
绿豆淀粉魔芋凝胶基体的制备及性能表征.
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- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 191, doi. 10.13982/j.mfst.1673-9078.2022.6.1012
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- Article
玉米酒精的浓醪同步糖化发酵工艺研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 9, p. 43, doi. 10.13995/j.cnki.11-1802/ts.036215
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- Article
响应面优化谷氨酰胺转氨酶改性大豆与 啤酒糟混合蛋白工艺.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 289, doi. 10.7506/spkx1002-6630-201816041
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- Article