基于气相色谱-离子迁移谱不同轮次酱香型 白酒挥发性风味物质分析.
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- Food Research & Development, 2024, v. 45, n. 22, p. 181, doi. 10.12161/j.issn.1005-6521.2024.22.023
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Works matching AU 黄利科
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邯郸地区不同类型高温大曲细菌群落 与理化特性差异性分析.
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- Modern Food Science & Technology, 2024, v. 40, n. 10, p. 136, doi. 10.13982/j.mfst.1673-9078.2024.10.1024
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3
高温大曲真菌群落结构及其感官特性解析.
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- Food & Fermentation Industries, 2024, v. 50, n. 15, p. 56, doi. 10.13995/j.cnki.11-1802/ts.037170
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基于智能感官和气相色谱-离子迁移谱分析贮藏年限对酱香型白酒的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 14, p. 305, doi. 10.13995/j.cnki.11-1802/ts.037169
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- Article