接种不同嗜杀特性的酿酒酵母对赤霞珠发酵中 酵母多样性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 166, doi. 10.7506/spkx1002-6630-20190109-100
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- Publication type:
- Article
Works by 张军翔
Results: 20
1
2
超高效液相色谱-串联质谱测定干红葡萄酒中 18 种花色素单体方法的建立.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 229, doi. 10.7506/spkx1002-6630-20181008-040
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- Publication type:
- Article
3
贺兰山东麓‘赤霞珠’干红葡萄酒陈酿香气特征.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 203, doi. 10.7506/spkx1002-6630-20181026-318
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- Publication type:
- Article
4
葡萄酒生产中二氧化硫添加替代品及新型非热杀菌技术的研究进展.
- Published in:
- China Brewing, 2025, v. 44, n. 4, p. 13, doi. 10.11882/j.issn.0254-5071.2025.04.003
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- Publication type:
- Article
5
不同时期接种乳酸菌对赤霞珠干红葡萄酒理化及感官品质的影响.
- Published in:
- China Brewing, 2024, v. 43, n. 10, p. 88, doi. 10.11882/j.issn.0254-5071.2024.10.013
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- Publication type:
- Article
6
低（无）醇葡萄酒研发进展.
- Published in:
- China Brewing, 2021, v. 40, n. 7, p. 12, doi. 10.11882/j.issn.0254-5071.2021.07.003
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- Publication type:
- Article
7
葡萄酒中生物性来源有害产物的研究进展.
- Published in:
- China Brewing, 2020, v. 39, n. 11, p. 9, doi. 10.11882/j.issn.0254-5071.2020.11.003
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- Publication type:
- Article
8
中外葡萄酒产品等级分级评价及启示.
- Published in:
- China Brewing, 2020, v. 39, n. 10, p. 220, doi. 10.11882/j.issn.0254-5071.2020.10.041
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- Publication type:
- Article
9
固态法蒸馏酒与液态法蒸馏酒产品风味研究进展 --以中国白酒与葡萄白兰地为例
- Published in:
- China Brewing, 2020, v. 39, n. 5, p. 13, doi. 10.11882/j.issn.0254-5071.2020.05.003
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- Publication type:
- Article
10
贺兰山东麓葡萄酒产品市场等级体系构建方案探讨.
- Published in:
- China Brewing, 2020, v. 39, n. 3, p. 213, doi. 10.11882/j.issn.0254-5071.2020.03.042
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- Publication type:
- Article
11
白兰地品质及其影响因素研究进展.
- Published in:
- China Brewing, 2019, v. 38, n. 10, p. 21, doi. 10.11882/j.issn.0254-5071.2019.10.005
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- Publication type:
- Article
12
混菌发酵对贺兰山东麓‘赤霞珠’干红葡萄酒 香气的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 165, doi. 10.7506/spkx1002-6630-20210710-099
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- Publication type:
- Article
13
贺兰山东麓‘美乐 '自然' 发酵干红葡萄酒 品质特性.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 204, doi. 10.7506/spkx1002-6630-20210129-340
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- Publication type:
- Article
14
低温条件下希氏乳杆菌 Q19 苹果酸-乳酸 发酵特性及其对葡萄酒香气成分的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 146, doi. 10.7506/spkx1002-6630-20190805-053
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- Publication type:
- Article
15
中国酿酒葡萄越冬特性与保护措施研究进展.
- Published in:
- Journal of China Agricultural University, 2025, v. 30, n. 5, p. 83, doi. 10.11841/j.issn.1007-4333.2025.05.07
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- Publication type:
- Article
16
外源物质提高葡萄抗寒性的作用机制及其应用进展.
- Published in:
- Journal of China Agricultural University, 2025, v. 30, n. 4, p. 119, doi. 10.11841/j.issn.1007-4333.2025.04.10
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- Publication type:
- Article
17
自然发酵对"赤霞珠"葡萄酒香气物质及理化性质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 372, doi. 10.16429/j.1009-7848.2024.12.034
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- Publication type:
- Article
18
贺兰山东麓赤霞珠干红葡萄酒发酵过程中香气成分与感官特征的变化.
- Published in:
- Food & Fermentation Industries, 2023, v. 49, n. 24, p. 118, doi. 10.13995/j.cnki.11-1802/ts.034582
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- Publication type:
- Article
19
化肥减施对贺兰山东麓土壤肥力 及酿酒葡萄品质的影响.
- Published in:
- Southwest China Journal of Agricultural Sciences, 2019, v. 32, n. 7, p. 1601, doi. 10.16213/j.cnki.scjas.2019.7.023
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- Publication type:
- Article
20
贺兰山东麓葡萄园自然生草对土壤 养分酶活性及微生物的影响.
- Published in:
- Southwest China Journal of Agricultural Sciences, 2019, v. 32, n. 3, p. 559, doi. 10.16213/j.cnki.scjas.2019.3.017
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- Publication type:
- Article