白酒风味物质研究进展及关键技术分析.
- Published in:
- Food Research & Development, 2022, v. 43, n. 3, p. 207, doi. 10.12161/j.issn.1005-6521.2022.03.031
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- Publication type:
- Article
Works by 张惟广
Results: 5
1
2
小米黄酒酿造工艺的研制及优化.
- Published in:
- Food Research & Development, 2020, v. 41, n. 5, p. 150, doi. 10.12161/j.issn.1005-6521.2020.05.025
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- Publication type:
- Article
3
不同品种小米对黄酒风味影响的研究.
- Published in:
- China Brewing, 2021, v. 40, n. 3, p. 54, doi. 10.11882/j.issn.0254-5071.2021.03.011
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- Publication type:
- Article
4
基于高通量测序技术分析腐乳自然发酵过程微生物多样性.
- Published in:
- China Brewing, 2021, v. 40, n. 2, p. 144, doi. 10.11882/j.issn.0254-5071.2021.02.028
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- Publication type:
- Article
5
发酵及贮藏条件对蓝莓果酒花色苷稳定性的影响及其抗氧化性研究.
- Published in:
- China Brewing, 2020, v. 39, n. 2, p. 146, doi. 10.11882/j.issn.0254-5071.2020.02.027
- By:
- Publication type:
- Article