不同乳酸菌发酵葡萄酵素过程中代谢产物 及其抗氧化特性分析.
- Published in:
- Food Research & Development, 2021, v. 42, n. 24, p. 170, doi. 10.12161/j.issn.1005-6521.2021.24,025
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- Publication type:
- Article
Works by 郭亚芸
Results: 4
1
2
基于HS-SPME-GC-MS分析不同基酒装量对 美乐葡萄蒸馏酒挥发性成分的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 269, doi. 10.7506/spkx1002-6630-20230408-074
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- Article
3
基于代谢组学分析 GSH 对霞多丽葡萄酒 代谢产物的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 286, doi. 10.7506/spkx1002-6630-20221017-157
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- Publication type:
- Article
4
表面活性剂辅助-凝固-漂浮分散液-液微萃取-高效液相色谱法检测葡萄酒中4种三嗪类除草剂残留
- Published in:
- Chinese Journal of Pesticide Science / Nongyaoxue Xuebao, 2017, v. 19, n. 5, p. 624, doi. 10.16801/j.issn.1008-7303.2017.0082
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- Publication type:
- Article