Works by 成池芳

Results: 9

耐热克鲁维酵母在葡萄酒发酵中的研究和应用进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 3, p. 323, doi. 10.7506/spkx1002-6630-20211223-266

By:

唐冲;
成池芳;
许引虎;
段长青;
燕国梁

Publication type:

Article

添加葡萄籽单宁对橡木桶陈酿‘赤霞珠’和 ‘马瑟兰’干红葡萄酒香气的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 251, doi. 10.7506/spkx1002-6630-20211130-366.

By:

白晓璇;
凌梦琪;
陈柏年;
兰义宾;
成池芳;
段长青;
石英

Publication type:

Article

5 个调色葡萄品种酚类物质轮廓分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 145, doi. 10.7506/spkx1002-6630-20200606-091

By:

卢浩成;
魏巍;
成池芳;
陈武;
李树德;
王晓军;
刘宗昭;
王军

Publication type:

Article

5 株低产乙醇的非酿酒酵母筛选及其酿造特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 114, doi. 10.7506/spkx1002-6630-20200315-229

By:

张博钦;
方梓庄;
成池芳;
张如意;
段长青;
燕国梁

Publication type:

Article

葡萄酒中的酚类物质I：种类、结构及其检测方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 255, doi. 10.7506/spkx1002-6630-20180916-159

By:

张欣珂;
赵旭;
成池芳;
齐梦瑶;
石英

Publication type:

Article

超高效液相色谱-三重四级杆质谱法同时检测葡萄酒中 16 种高关注度化合物.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 12, p. 3158

By:

赵玉玲;
贾明之;
谈明东;
成池芳;
陈士恒;
孙志伟;
景海涛

Publication type:

Article

石榴葡萄枸杞复合果酒发酵工艺优化及抗氧化活性分析.

Published in:

China Brewing, 2024, v. 43, n. 10, p. 205, doi. 10.11882/j.issn.0254-5071.2024.10.029

By:

陈涛涛;
郝向帅;
张一凡;
那智彬;
廖婉琴;
陈卓源;
费丽越;
唐凤仙;
成池芳

Publication type:

Article

不同类型橡木桶陈酿干红葡萄酒中橡木源挥发性香气物质差异分析.

Published in:

China Brewing, 2023, v. 42, n. 5, p. 56, doi. 10.11882/j.issn.0254-5071.2023.05.009

By:

王诗;
凌梦琪;
李亚男;
成池芳;
段长青;
石英;
兰义宾

Publication type:

Article

添加‘丹菲特’单品种葡萄酒对‘赤霞珠’葡萄酒酚类物质和颜色的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 68, doi. 10.11882/j.issn.0254-5071.2022.09.012

By:

史宁;
卢浩成;
刘瑶;
成池芳;
何非;
王军

Publication type:

Article