混菌发酵对赤霞珠干红葡萄酒有机酸含量及 感官品质的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 22, p. 47, doi. 10.12161/j.issn.1005-6521.2024.22.007
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- Publication type:
- Article
Works by 石淼
Results: 9
1
2
高压熬时间对猪头骨汤理化性质及风味品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 292, doi. 10.16429/j.1009-7848.2024.10.027
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- Publication type:
- Article
3
TGR5和CDX2在胃黏膜肠化生及胃癌中的表达及意义.
- Published in:
- Progress in Modern Biomedicine, 2019, v. 19, n. 12, p. 2334, doi. 10.13241/j.cnki.pmb.2019.12.029
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- Publication type:
- Article
4
CDX2和HNF4α 在胃癌中的表达及其临床意义.
- Published in:
- Progress in Modern Biomedicine, 2019, v. 19, n. 11, p. 2133, doi. 10.13241/j.cnki.pmb.2019.11.028
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- Publication type:
- Article
5
外周血miR-17-92基因簇对于早期胃癌的诊断及预测价值.
- Published in:
- Progress in Modern Biomedicine, 2019, v. 19, n. 9, p. 1653, doi. 10.13241/j.cnki.pmb.2019.09.011
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- Publication type:
- Article
6
冰脊形成过程数值模拟及NSDBD 防护研究.
- Published in:
- Journal of Nanjing University of Aeronautics & Astronautics / Nanjing Hangkong Hangtian Daxue Xuebao, 2024, v. 56, n. 2, p. 307, doi. 10.16356/j.1005⁃2615.2024.02.013
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- Article
7
不同皮籽比例对 ‘赤霞珠’ 干红葡萄酒色泽及感官品质的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 24, p. 159, doi. 10.13995/j.cnki.11-1802/ts.038487
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- Publication type:
- Article
8
不同澄清剂体外吸附葡萄酒中赭曲霉毒素 A 的效果评价.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 19, p. 135, doi. 10.13995/j.cnki.11-1802/ts.037635
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- Publication type:
- Article
9
'赤霞珠' 葡萄果实成熟度对葡萄酒香气物质及感官特征的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 244, doi. 10.13995/j.cnki.11-1802/ts.036428
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- Publication type:
- Article