固态纯培养设备及技术研究进展.
- Published in:
- China Brewing, 2025, v. 44, n. 5, p. 1, doi. 10.11882/j.issn.0254-5071.2025.05.001
- By:
- Publication type:
- Article
Works by 洪厚胜
Results: 12
1
2
葡萄果渣酵素的发酵工艺优化及其理化特性.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 63, doi. 10.7506/spkx1002-6630-20180510-166
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- Publication type:
- Article
3
基于面包酵母中海藻糖提取工艺优化及 菌株筛选的高密度培养工艺.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 122, doi. 10.7506/spkx1002-6630-201806020
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- Publication type:
- Article
4
农用抗生素多抗菌素高产菌株的诱变及发酵优化.
- Published in:
- China Sciencepaper, 2017, v. 12, n. 24, p. 2857
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- Publication type:
- Article
5
红曲菌固态发酵技术优化与应用.
- Published in:
- China Condiment, 2025, v. 50, n. 3, p. 219, doi. 10.3969/j.issn.1000-9973.2025.03.033
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- Publication type:
- Article
6
红曲菌主要代谢产物生产工艺研究进展.
- Published in:
- China Condiment, 2024, v. 49, n. 5, p. 200, doi. 10.3969/j.issn.1000-9973.2024.05.034
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- Publication type:
- Article
7
转鼓式固态生物反应器的研究进展.
- Published in:
- China Condiment, 2024, v. 49, n. 4, p. 192, doi. 10.3969/j.issn.1000-9973.2024.04.033
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- Publication type:
- Article
8
响应面法优化紫色红曲霉产酸式Monacolin K发酵条件.
- Published in:
- China Brewing, 2025, v. 44, n. 2, p. 219, doi. 10.11882/j.issn.0254-5071.2025.02.032
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- Publication type:
- Article
9
响应面法优化酒精醋发酵用营养盐配方.
- Published in:
- China Brewing, 2024, v. 43, n. 10, p. 222, doi. 10.11882/j.issn.0254-5071.2024.10.032
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- Publication type:
- Article
10
功能性红曲固态发酵工艺优化.
- Published in:
- China Brewing, 2024, v. 43, n. 1, p. 237, doi. 10.11882/j.issn.0254-5071.2024.01.037
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- Publication type:
- Article
11
果醋风味改良研究进展.
- Published in:
- China Brewing, 2020, v. 39, n. 1, p. 12, doi. 10.11882/j.issn.0254-5071.2020.01.003
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- Publication type:
- Article
12
圆盘涡轮搅拌器的气液混合特性 CFD分析.
- Published in:
- Chemical Engineering (China) / Huaxue Gongcheng, 2025, v. 53, n. 4, p. 43, doi. 10.3969/j.issn.1005-9954.2025.04.008
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- Publication type:
- Article