特香型白酒酿造用不同种类大米营养成分和挥发性香气成分的差异性分析.
- Published in:
- China Brewing, 2022, v. 41, n. 2, p. 29, doi. 10.11882/j.issn.0254-5071.2022.02.006
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- Article
Works matching AU 陈延儒
Results: 5
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高酸度水果果酒酿造产酯酵母的鉴定及发酵特性研究.
- Published in:
- China Brewing, 2020, v. 39, n. 4, p. 103, doi. 10.11882/j.issn.0254-5071.2020.04.021
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- Article
3
优良酿酒酵母筛选及其对脐橙果醋品质的影响.
- Published in:
- Journal of Nanchang University (Natural Science), 2023, v. 47, n. 5, p. 433
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- Publication type:
- Article
4
特香型白酒大曲中酵母菌的筛选及产香性能.
- Published in:
- Journal of Nanchang University (Natural Science), 2021, v. 45, n. 4, p. 351
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- Article
5
瑞士乳杆菌抗高温胁迫补偿应机制.
- Published in:
- Journal of Nanchang University (Natural Science), 2021, v. 45, n. 1, p. 26, doi. 10.13764/j.cnki.ncdl.2021.01.006
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- Publication type:
- Article