不同种类单宁对赤霞珠葡萄酒品质及风味 感官的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 21, p. 25, doi. 10.12161/j.issn.1005-6521.2024.21.004
- By:
- Publication type:
- Article
Works matching AU 肖雄峻
Results: 8
1
2
3 种热处理方法对梨酒抗氧化活性 及挥发性成分的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 10, p. 17, doi. 10.12161/j.issn.1005-6521.2023.10.003
- By:
- Publication type:
- Article
3
四川麸醋中高产生料淀粉水解酶菌株的分离筛选及应用研究.
- Published in:
- China Condiment, 2024, v. 49, n. 11, p. 7, doi. 10.3969/j.issn.1000-9973.2024.11.002
- By:
- Publication type:
- Article
4
植物乳杆菌强化发酵茖葱泡菜条件优化研究.
- Published in:
- China Condiment, 2023, v. 48, n. 9, p. 30, doi. 10.3969/j.issn.1000-9973.2023.09.006
- By:
- Publication type:
- Article
5
不同高粱单宁含量对川法小曲酒发酵过程及 基酒风味的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 191, doi. 10.13386/j.issn1002-0306.2024070195
- By:
- Publication type:
- Article
6
发酵型猕猴桃红茶酒品质及风味感官分析.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 265, doi. 10.13386/j.issn1002-0306.2023080255
- By:
- Publication type:
- Article
7
低温浸渍工艺对沃柑果酒的品质影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 49, doi. 10.13386/j.issn1002-0306.2023060230
- By:
- Publication type:
- Article
8
单宁添加对赤霞珠葡萄酒颜色和花色苷含量 变化的影响及其相关性研究.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 81, doi. 10.13386/j.issn1002-0306.2023050201
- By:
- Publication type:
- Article