基于顶空固相微萃取‐气相色谱‐质谱研究 不同商业酵母对草莓酒香气成分的影响.
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- Food Research & Development, 2024, v. 45, n. 17, p. 168, doi. 10.12161/j.issn.1005‐6521.2024.17.021
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- Article
Works by 李昀哲
Results: 5
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2
基于 HS-SPME-GC-MS 和快速气相电子鼻 技术对不同产地石榴酒挥发性成分的研究.
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- Food Research & Development, 2024, v. 45, n. 16, p. 159, doi. 10.12161/j.issn.1005-6521.2024.16.021
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- Article
3
采用熵产理论的离心泵断电过渡过程特性研究.
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- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 4, p. 10, doi. 10.11975/j.issn.1002-6819.2020.04.002
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- Article
4
不同澄清剂对石榴酒功能性及香气成分的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 3, p. 324, doi. 10.13995/j.cnki.11-1802/ts.038606
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- Article
5
五种澄清剂对草莓酒澄清效果、理化指标及挥发性风味物质的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 18, p. 247, doi. 10.13995/j.cnki.11-1802/ts.037458
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- Article