响应面分析优化晋西北酸粥和糜米总酚的提取工艺.
- Published in:
- China Condiment, 2024, v. 49, n. 4, p. 127, doi. 10.3969/j.issn.1000-9973.2024.04.021
- By:
- Publication type:
- Article
Works by 彭佳伟
Results: 4
1
2
短乳杆菌M-10产胞外多糖的发酵工艺优化.
- Published in:
- China Brewing, 2024, v. 43, n. 6, p. 162, doi. 10.11882/j.issn.0254-5071.2024.06.025
- By:
- Publication type:
- Article
3
基于高通量测序山西老陈醋和怀仁醋酒精发酵初期酒醅真菌菌群研究.
- Published in:
- China Brewing, 2024, v. 43, n. 4, p. 109, doi. 10.11882/j.issn.0254-5071.2024.04.017
- By:
- Publication type:
- Article
4
山西老陈醋和怀仁醋酒精发酵阶段细菌菌群多样性分析.
- Published in:
- China Brewing, 2023, v. 42, n. 2, p. 63, doi. 10.11882/j.issn0254-5071.2023.02.011
- By:
- Publication type:
- Article