镂空发酵普洱茶菌群结构与风味的分析.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 5, p. 302, doi. 10.13982/j.mfst.1673-9078.2025.5.0177
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- Article
Works matching AU 邢新会
Results: 10
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浓香型白酒发酵体系中己酸菌的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 314, doi. 10.7506/spkx1002-6630-20230620-162
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- Article
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从知识产权角度分析养殖中华大鲵产业现状 及其健康产品发展方向.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 364, doi. 10.7506/spkx1002-6630-20210826-331
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- Article
4
浓香型白酒窖池分层分位点池底窖泥pH值、 主要有机酸与钙、镁离子之间的相关性分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 90, doi. 10.7506/spkx1002-6630-20191020-201
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- Article
5
浓香型白酒新、老窖池池壁泥与池底泥 原核菌群结构分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 180, doi. 10.7506/spkx1002-6630-20190723-307
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- Article
6
浓香型白酒发酵新老窖泥理化因子和 原核微生物群落结构差异分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 207, doi. 10.7506/spkx1002-6630-20190226-190
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- Article
7
新老窖池黄水的差异性及静置培养对其影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 215, doi. 10.7506/spkx1002-6630-20190531-382
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- Article
8
浓香型白酒新老窖池分层池底窖泥钙含量差异及其影响因素.
- Published in:
- China Brewing, 2020, v. 39, n. 10, p. 37, doi. 10.11882/j.issn.0254-5071.2020.10.008
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- Article
9
改性果胶与白藜芦醇的相互作用机制及抗氧化能力.
- Published in:
- Journal of South China University of Technology (Natural Science Edition), 2021, v. 49, n. 9, p. 1, doi. 10.12141/j.issn.1000-565X.210046
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- Article
10
停滞棒杆菌遗传改造工具和启动子文库构建.
- Published in:
- Chinese Journal of Bioprocess Engineering, 2024, v. 22, n. 2, p. 147, doi. 10.3969/j.issn.1672-3678.2024.02.004
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- Article