不同年份酱香型白酒一轮次基酒挥发性风味物质差异分析.
- Published in:
- China Brewing, 2025, v. 44, n. 1, p. 105, doi. 10.11882/j.issn.0254-5071.2025.01.016
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- Publication type:
- Article
Works by 王相勇
Results: 5
1
2
红缨子高梁根系细菌菌群中核心菌群和特有菌群的作用.
- Published in:
- China Brewing, 2024, v. 43, n. 10, p. 149, doi. 10.11882/j.issn.0254-5071.2024.10.021
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- Publication type:
- Article
3
中国白酒中健康因子及其富集途径的研究进展.
- Published in:
- China Brewing, 2022, v. 41, n. 2, p. 23, doi. 10.11882/j.issn.0254-5071.2022.02.005
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- Publication type:
- Article
4
调味酒风味成分分析.
- Published in:
- China Brewing, 2021, v. 40, n. 4, p. 187, doi. 10.11882/j.issn.0254-5071.2021.04.036
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- Publication type:
- Article
5
制曲原料中添加绿茶对大曲发酵过程理化 特征及细菌多样性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 59, doi. 10.7506/spkx1002-6630-20230821-152.
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- Publication type:
- Article