复合香型白酒粮醅机械化和传统堆积发酵过程中 微生物群落结构的对比分析.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 14, p. 152, doi. 10.7506/spkx1002-6630-20220815-178
- By:
- Publication type:
- Article
Works by 薛锡佳
Results: 6
1
2
基于感官品评和挥发性组分差异解析复合香型 白酒的品质特征.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 24, p. 200, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240611003
- By:
- Publication type:
- Article
3
液液萃取与顶空固相微萃取结合气相色谱质谱法分析金种子馥合香白酒香气成分的比较.
- Published in:
- Journal of Food Safety & Quality, 2021, v. 12, n. 23, p. 9056
- By:
- Publication type:
- Article
4
臭氧杀菌联合壳聚糖涂膜对冷鲜黄牛肉的保鲜效果.
- Published in:
- Food & Machinery, 2023, n. 11, p. 173, doi. 10.13652/j.spjx.1003.5788.2023.80196
- By:
- Publication type:
- Article
5
馥合香型白酒酿造过程中四甲基吡嗪的检测及其溯源分析.
- Published in:
- China Brewing, 2024, v. 43, n. 12, p. 38, doi. 10.11882/j.issn.0254-5071.2024.12.007
- By:
- Publication type:
- Article
6
基于GC×GC-TOF-MS法比较两种不同香型白酒的挥发性香气成分.
- Published in:
- China Brewing, 2022, v. 41, n. 9, p. 215, doi. 10.11882/j.issn.0254-5071.2022.09.037
- By:
- Publication type:
- Article