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
Works by 范恩帝
Results: 4
1
2
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
3
中国白酒中微量成分研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 267, doi. 10.7506/spkx1002-6630-20190704-065
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- Publication type:
- Article
4
超高效液相色谱-质谱-一测多评法结合质量控制图在高温 大曲生产过程品控分析中的应用.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 8, p. 290, doi. 10.13995/j.cnki.11-1802/ts.036825
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- Publication type:
- Article