中外葡萄酒产品等级分级评价及启示.
- Published in:
- China Brewing, 2020, v. 39, n. 10, p. 220, doi. 10.11882/j.issn.0254-5071.2020.10.041
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- Article
Works matching AU 陶永胜
Results: 11
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贺兰山东麓葡萄酒产品市场等级体系构建方案探讨.
- Published in:
- China Brewing, 2020, v. 39, n. 3, p. 213, doi. 10.11882/j.issn.0254-5071.2020.03.042
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- Article
3
胶红酵母与酿酒酵母共发酵对干红葡萄酒 香气与色泽的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 97, doi. 10.7506/spkx1002-6630-20191112-158
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- Article
4
混合酵母发酵对刺葡萄酒香气成分 气味活性的调整作用.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 72, doi. 10.7506/spkx1002-6630-20190127-349
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- Article
5
基于傅里叶变换红外光谱快速检测新疆干红葡萄酒中的多糖类物质.
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- Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 5, p. 306, doi. 10.11975/j.issn.1002-6819.202409211
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- Article
6
基于色味指标光谱特性的贺兰山东麓干红葡萄酒产地细分.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 15, p. 253, doi. 10.11975/j.issn.1002-6819.202403145
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- Article
7
用多酚类指标表征干红葡萄酒味感质量的模型构建.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 8, p. 281, doi. 10.11975/j.issn.1002-6819.202309095
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- Article
8
西北地区干红葡萄酒产地与酒龄的理化判别方法.
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- Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 13, p. 319, doi. 10.11975/j.issn.1002-6819.2022.13.035
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- Article
9
优选非酿酒酵母胞外酶增香酿造干白葡萄酒效果.
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- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 4, p. 278, doi. 10.11975/j.issn.1002-6819.2020.04.033
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- Article
10
外源多酚对赤霞珠干红葡萄酒发酵挥发性物质稳定与呈香的基质效应.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 370, doi. 10.16429/j.1009-7848.2024.04.035
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- Article
11
miR -185 对肝癌细胞增殖、凋亡的影响及机制.
- Published in:
- Shandong Medical Journal, 2016, v. 56, n. 41, p. 10, doi. 10.3969/j.issn.1002-266X.2016.41.003
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- Article