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浙江玫瑰醋异常发酵微生物的鉴定及控制途径探索.
- Published in:
- China Brewing, 2021, v. 40, n. 11, p. 43, doi. 10.11882/j.issn.0254-5071.2021.11.008
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- Article
功能性黄酒提高机体免疫力研究.
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- China Brewing, 2019, v. 38, n. 3, p. 18, doi. 10.11882/j.issn.0254-5071.2019.03.005
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- Article
基于多元统计方法分析陈酿条件对浙江玫瑰醋 香气成分的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 262, doi. 10.7506/spkx1002-6630-20190620-246
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- Article
基于膜分离-树脂吸附的黄酒降酸工艺及风味评价.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 247, doi. 10.13995/j.cnki.11-1802/ts.035286
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- Article
浙江玫瑰醋不同发酵阶段特征性香气成分的确定.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 234, doi. 10.7506/spkx1002-6630-20190411-158
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- Article
发酵罐结构对浙江玫瑰醋品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 184, doi. 10.7506/spkx1002-6630-20190129-377
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- Article
基于高通量测序的浙江玫瑰醋发酵过程中 细菌菌群结构及其动态演替.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 125, doi. 10.7506/spkx1002-6630-20190119-234
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- Article
浙江玫瑰醋发酵过程中细菌菌群结构变化与 有机酸形成相关性分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 177, doi. 10.7506/spkx1002-6630-20181012-098
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- Article
多菌种混合制曲生产玫瑰醋的工艺及品质研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 344, doi. 10.16429/j.1009-7848.2024.09.032
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- Article
酿酒酵母和异常汉逊酵母混合发酵黄酒工艺研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 146, doi. 10.16429/j.1009-7848.2024.01.016
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- Article
固定化醋酸菌发酵制备果香型米醋.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 184, doi. 10.16429/j.l009-7848.2023.05.019
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- Article
补料发酵法生产玫瑰醋工艺优化及风味分析.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 15, p. 304, doi. 10.11975/j.issn.1002-6819.2019.15.037
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- Article