酿造条件对酿酒酵母发酵香气的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 115, doi. 10.7506/spkx1002-6630-20180929-321
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- Publication type:
- Article
Works matching AU 韩舜愈
Results: 10
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不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 146, doi. 10.7506/spkx1002-6630-201812023
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- Article
3
红葡萄酒中花色苷衍生物结构研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 284, doi. 10.7506/spkx1002-6630-201805043
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- Publication type:
- Article
4
脱皮制粉对黑、白青稞粉营养卫生品质及 加工特性的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 57, doi. 10.12161/j.issn.1005-6521.2023.05.009
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- Article
5
粟酒裂殖酵母与酿酒酵母共同接种发酵对 ‘黑比诺’干红葡萄酒品质的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 108, doi. 10.7506/spkx1002-6630-20201012-100
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- Article
6
辽东栎和蒙古栎心材挥发性成分分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 265, doi. 10.7506/spkx1002-6630-20200228-315
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- Article
7
红枣发酵酒香气成分分析及感官品质评价.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 247, doi. 10.7506/spkx1002-6630-20200131-293
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- Article
8
甘肃河西走廊葡萄酒产区本土酒酒球菌 发酵耐受性分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 159, doi. 10.7506/spkx1002-6630-20190721-267
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- Article
9
河西走廊产区酒球菌酯酶活性对葡萄酒酯类香气物质的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 1, p. 315, doi. 10.11975/j.issn.1002-6819.2021.01.037
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- Article
10
红葡萄酒中花色苷辅色化反应研究进展.
- Published in:
- Journal of Agricultural Science & Technology (1008-0864), 2017, v. 19, n. 8, p. 92, doi. 10.13304/j.nykjdb.2016.640
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- Article