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白酒生产不同酒曲微生物群落结构、理化指标及挥发性风味物质研究.
- Published in:
- China Brewing, 2023, v. 42, n. 7, p. 93, doi. 10.11882/j.issn.0254-5071.2023.07.015
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- Article
中温大曲产淀粉酶菌株的筛选鉴定及培养条件优化.
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- China Brewing, 2023, v. 42, n. 1, p. 78, doi. 10.11882/j.issn.0254-5071.2023.01.014
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- Article
河南不同地区浓香型白酒大曲理化性质和微生物多样I性分析.
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- China Brewing, 2022, v. 41, n. 11, p. 31, doi. 10.11882/j.issn.0254-5071.2022.11.006
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- Article
复合诱变选育耐高温产乙醇酵母菌的研究.
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- China Brewing, 2022, v. 41, n. 10, p. 55, doi. 10.11882/j.issn.0254-5071.2022.10.010
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- Article
陶融型白酒正常和退化窖泥细菌群落多样性解析及其理化影响因素.
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- China Brewing, 2022, v. 41, n. 8, p. 25, doi. 10.11882/j.issn.0254-5071.2022.08.005
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- Article
不同储藏期浓香型白酒大曲的微生物多样性分析.
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- China Brewing, 2022, v. 41, n. 4, p. 105, doi. 10.11882/j.issn.0254-5071.2022.04.017
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- Article
基于高通量测序解析赊店老酒浓香型白酒大曲古菌群落多样性.
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- China Brewing, 2021, v. 40, n. 10, p. 112, doi. 10.11882/j.issn.0254-5071.2021.10.018
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- Article
赊店老酒大曲中可培养真菌的分离和鉴定.
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- China Brewing, 2021, v. 40, n. 9, p. 76, doi. 10.11882/j.issn.0254-5071.2021.09.014
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- Article
陶融型大曲微生物多样性与挥发性风味成分的相关性研究.
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- China Brewing, 2020, v. 39, n. 10, p. 54, doi. 10.11882/j.issn.0254-5071.2020.10.011
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- Article
陶融型酒醅中产香芽孢杆菌的筛选、鉴定及发酵产物分析.
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- China Brewing, 2020, v. 39, n. 9, p. 75, doi. 10.11882/j.issn.0254-5071.2020.09.014
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- Article
基于高通量测序的窖泥原核微生物群落多样性 在退化窖池中的空间异质性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 86, doi. 10.7506/spkx1002-6630-20200101-004
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- Article
基于高通量测序的陶融型大曲微生物群落 结构分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 106, doi. 10.7506/spkx1002-6630-20191229-339
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- Article