酵母种类对加强型甜红葡萄酒品质的影响.
- Published in:
- China Brewing, 2025, v. 44, n. 6, p. 76, doi. 10.11882/j.issn.0254-5071.2025.06.012
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- Publication type:
- Article
Works by 韩富亮
Results: 5
1
2
葡萄酒中氨基甲酸乙酯的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 289, doi. 10.7506/spkx1002-6630-20180211-131
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- Publication type:
- Article
3
赤霞珠脱水过程中多酚和挥发性风味物质的变化.
- Published in:
- China Brewing, 2023, v. 42, n. 7, p. 86, doi. 10.11882/j.issn.0254-5071.2023.07.014
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- Publication type:
- Article
4
干化对酿酒葡萄品质的影响.
- Published in:
- China Brewing, 2022, v. 41, n. 3, p. 13, doi. 10.11882/j.issn.0254-5071.2022.03.003
- By:
- Publication type:
- Article
5
葡萄酒干物质和花色苷对人体肠道菌群的影响： 基于体外模拟发酵法.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 121, doi. 10.7506/spkx1002-6630-20210506-044
- By:
- Publication type:
- Article