混菌发酵对赤霞珠干红葡萄酒有机酸含量及 感官品质的影响.
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- Food Research & Development, 2024, v. 45, n. 22, p. 47, doi. 10.12161/j.issn.1005-6521.2024.22.007
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Works matching AU 高琛瑜
Results: 4
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不同皮籽比例对 ‘赤霞珠’ 干红葡萄酒色泽及感官品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 24, p. 159, doi. 10.13995/j.cnki.11-1802/ts.038487
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- Article
3
不同澄清剂体外吸附葡萄酒中赭曲霉毒素 A 的效果评价.
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- Food & Fermentation Industries, 2024, v. 50, n. 19, p. 135, doi. 10.13995/j.cnki.11-1802/ts.037635
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- Article
4
'赤霞珠' 葡萄果实成熟度对葡萄酒香气物质及感官特征的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 244, doi. 10.13995/j.cnki.11-1802/ts.036428
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- Article