3 种高温大曲发酵过程中细菌群落 结构演替规律.
- Published in:
- Food Research & Development, 2023, v. 45, n. 22, p. 155, doi. 10.12161/j.issn.1005-6521.2023.22.022
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- Publication type:
- Article
Works by 程平言
Results: 22
1
2
酱香型白酒制酒机械化生产试验的研究.
- Published in:
- China Brewing, 2018, v. 37, n. 12, p. 148, doi. 10.11882/j.issn.0254-5071.2018.12.029
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- Publication type:
- Article
3
呈苦味三羟基十八烯酸UPLC-HRMS测定方法 优化及其在白酒检测中的应用.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 352, doi. 10.7506/spkx1002-6630-20220614-140
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- Publication type:
- Article
4
酱香型白酒4轮次堆积发酵理化因子、风味物质与 微生物群落相关性分析.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 240, doi. 10.7506/spkx1002-6630-20220401-003
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- Publication type:
- Article
5
生青味缺陷型酱香白酒风味特征分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 233, doi. 10.7506/spkx1002-6630-20210116-179
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- Publication type:
- Article
6
酱香白酒机械化酿造不同基酒风味化合物解析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 199, doi. 10.7506/spkx1002-6630-20200530-366
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- Publication type:
- Article
7
酱香型白酒机械化制曲发酵细菌群落的演替.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 150, doi. 10.7506/spkx1002-6630-20200705-059
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- Publication type:
- Article
8
机械化酱香型轮次基酒风味结构及 特征酯类化合物解析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 269, doi. 10.7506/spkx1002-6630-20200515-173
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- Publication type:
- Article
9
超高效液相色谱-高分辨质谱测定白酒中 氨基甲酸乙酯含量.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 283, doi. 10.7506/spkx1002-6630-20191030-333
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- Publication type:
- Article
10
酱香型白酒1轮次酿造细菌的菌群结构.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 175, doi. 10.7506/spkx1002-6630-20190618-195
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- Publication type:
- Article
11
酱香型白酒机械化酿造不同轮次堆积发酵 细菌菌群结构多样性分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 188, doi. 10.7506/spkx1002-6630-20181218-202
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- Publication type:
- Article
12
同位素内标-超高效液相色谱-高分辨质谱法 测定酒醅中氨基甲酸乙酯.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 23, p. 7807
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- Publication type:
- Article
13
非靶向代谢组学法判别酱香习酒质量等级.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 1, p. 163
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- Publication type:
- Article
14
发酵食品中丙烯酰胺的来源及抑制措施研究进展.
- Published in:
- China Brewing, 2024, v. 43, n. 5, p. 12, doi. 10.11882/j.issn.0254-5071.2024.05.003
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- Publication type:
- Article
15
不同质量等级酱香白酒中风味物质及差异性分析.
- Published in:
- China Brewing, 2024, v. 43, n. 1, p. 41, doi. 10.11882/j.issn.0254-5071.2024.01.007
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- Publication type:
- Article
16
基于DB-WAX UI色譜柱氣相色譜法檢測5種香型白酒中45種揮發性風味物質.
- Published in:
- China Brewing, 2023, v. 42, n. 4, p. 238, doi. 10.11882/j.issn.0254-5071.2023.04.037
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- Publication type:
- Article
17
浊度计掐头与活性炭吸附联用技术在白酒除浊中的应用.
- Published in:
- China Brewing, 2022, v. 41, n. 8, p. 163, doi. 10.11882/j.issn.0254-5071.2022.08.027
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- Publication type:
- Article
18
白酒中风险成分的检测及控制方法研究进展.
- Published in:
- China Brewing, 2022, v. 41, n. 8, p. 12, doi. 10.11882/j.issn.0254-5071.2022.08.003
- By:
- Publication type:
- Article
19
酿酒原料高粱对白酒品质影响的研究进展.
- Published in:
- China Brewing, 2022, v. 41, n. 8, p. 6, doi. 10.11882/j.issn.0254-5071.2022.08.002
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- Publication type:
- Article
20
浅析酱香型白酒发展现状及趋势思考.
- Published in:
- China Brewing, 2022, v. 41, n. 4, p. 234, doi. 10.11882/j.issn.0254-5071.2022.04.040
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- Publication type:
- Article
21
存储环境对浓香型基酒中氨基甲酸乙酯的影响.
- Published in:
- China Brewing, 2021, v. 40, n. 7, p. 189, doi. 10.11882/j.issn.0254-5071.2021.07.034
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- Publication type:
- Article
22
酱香大曲微生物数量和细菌多样性 在不同制曲条件下的差异.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 5, p. 62, doi. 10.13982/j.mfst.1673-9078.2023.5.0693
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- Publication type:
- Article