基于高通量测序技术分析牛栏山大曲微生物多样性.
- Published in:
- China Brewing, 2019, v. 38, n. 2, p. 58, doi. 10.11882/j.issn.0254-5071.2019.02.012
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- Publication type:
- Article
Works matching AU 魏金旺
Results: 10
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应用离子色谱法检测牛栏山二锅头原酒中有机酸类物质.
- Published in:
- China Brewing, 2018, v. 37, n. 11, p. 176, doi. 10.11882/j.issn.0254-5071.2018.11.035
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- Article
3
牛栏山二锅头大茬酒醅发酵过程中细菌群落结构分析.
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- China Brewing, 2018, v. 37, n. 9, p. 39, doi. 10.11882/j.issn.0254-5071.2018.09.008
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- Article
4
清香型白酒风味成分的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 232, doi. 10.7506/spkx1002-6630-20210316-217
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- Article
5
清香型志都五谷酒关键香气成分分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 185, doi. 10.7506/spkx1002-6630-20200107-084
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- Article
6
白酒中两种萜烯类化合物的细胞内抗氧化活性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 66, doi. 10.7506/spkx1002-6630-20190412-176
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- Article
7
牛栏山二锅头酒醅发酵过程中游离氨基酸含量、理化指标及 酵母菌数变化.
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- China Brewing, 2024, v. 43, n. 3, p. 126, doi. 10.11882/j.issn.0254-5071.2024.03.020
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- Article
8
清香型大曲中高糖化力霉菌的筛选、鉴定及其挥发性风味物质分析.
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- China Brewing, 2023, v. 42, n. 6, p. 72, doi. 10.11882/j.issn.0254-5071.2023.06.012
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- Article
9
近红外光谱技术结合波段筛选用于白酒基酒总酯定量分析.
- Published in:
- China Brewing, 2021, v. 40, n. 4, p. 155, doi. 10.11882/j.issn.0254-5071.2021.04.029
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- Article
10
牛栏山二锅头蒸馏过程中骨架成分变化规律研究.
- Published in:
- China Brewing, 2021, v. 40, n. 3, p. 155, doi. 10.11882/j.issn.0254-5071.2021.03.029
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- Publication type:
- Article