Works in China Brewing, 2020, Vol 39, Issue 2
Results: 41
响应面法优化超压肠杆菌利用黄水生产微生物絮凝剂.
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- China Brewing, 2020, v. 39, n. 2, p. 78, doi. 10.11882/j.issn.0254-5071.2020.02.014
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- Article
滇红茶凝固型发酵乳的研制及工艺的优化.
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- China Brewing, 2020, v. 39, n. 2, p. 211, doi. 10.11882/j.issn.0254-5071.2020.02.039
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红曲产品相关标准的分析研究.
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- China Brewing, 2020, v. 39, n. 2, p. 1, doi. 10.11882/j.issn.0254-5071.2020.02.001
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- Article
三种益生菌发酵剂固态发酵对豆粕营养品质的影响.
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- China Brewing, 2020, v. 39, n. 2, p. 115, doi. 10.11882/j.issn.0254-5071.2020.02.021
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酱香型白酒大曲细菌菌群结构及功能研究进展.
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- China Brewing, 2020, v. 39, n. 2, p. 19, doi. 10.11882/j.issn.0254-5071.2020.02.004
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- Article
富硒长双歧杆菌优势菌株的高通量选育.
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- China Brewing, 2020, v. 39, n. 2, p. 98, doi. 10.11882/j.issn.0254-5071.2020.02.018
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- Article
一株芝麻香型白酒高温大曲细菌Q2B1的鉴定及其产酶活性研究.
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- China Brewing, 2020, v. 39, n. 2, p. 51, doi. 10.11882/j.issn.0254-5071.2020.02.009
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赤水晒醋生产过程中品质形成的探究.
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- China Brewing, 2020, v. 39, n. 2, p. 56, doi. 10.11882/j.issn.0254-5071.2020.02.010
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- Article
不同品种蓝莓花色苷及其抗氧化活性分析.
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- China Brewing, 2020, v. 39, n. 2, p. 120, doi. 10.11882/j.issn.0254-5071.2020.02.022
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- Article
响应面法优化金银花枸杞风味酸奶的发酵工艺.
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- China Brewing, 2020, v. 39, n. 2, p. 206, doi. 10.11882/j.issn.0254-5071.2020.02.038
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褐藻胶裂解酶酶学性质及酶解马尾藻工艺的响应面优化.
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- China Brewing, 2020, v. 39, n. 2, p. 103, doi. 10.11882/j.issn.0254-5071.2020.02.019
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- Article
基于电子鼻和气相色谱-质谱联用技术分析不同品种苹果酒香气物质.
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- China Brewing, 2020, v. 39, n. 2, p. 182, doi. 10.11882/j.issn.0254-5071.2020.02.034
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基于因子分析和神经网络分析预测评价酱香酒轮次与工艺.
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- China Brewing, 2020, v. 39, n. 2, p. 162, doi. 10.11882/j.issn.0254-5071.2020.02.030
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- Article
桂葡3号干白葡萄酒香气特征分析.
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- China Brewing, 2020, v. 39, n. 2, p. 195, doi. 10.11882/j.issn.0254-5071.2020.02.036
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白酒杂醇油酯化酶的高效表达.
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- China Brewing, 2020, v. 39, n. 2, p. 158, doi. 10.11882/j.issn.0254-5071.2020.02.029
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QuEChERS结合GC-MS/MS法测定果蔬汁中21种农药残留.
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- China Brewing, 2020, v. 39, n. 2, p. 200, doi. 10.11882/j.issn.0254-5071.2020.02.037
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沉香型白酒酒醅理化特性及细菌群落结构研究.
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- China Brewing, 2020, v. 39, n. 2, p. 109, doi. 10.11882/j.issn.0254-5071.2020.02.020
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发酵及贮藏条件对蓝莓果酒花色苷稳定性的影响及其抗氧化性研究.
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- China Brewing, 2020, v. 39, n. 2, p. 146, doi. 10.11882/j.issn.0254-5071.2020.02.027
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全谷物脱脂酸牛奶的理化性质及流变学特性研究.
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- China Brewing, 2020, v. 39, n. 2, p. 33, doi. 10.11882/j.issn.0254-5071.2020.02.006
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- Article
不同下胶剂对浓缩型雪梨发酵酒的综合影响分析.
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- China Brewing, 2020, v. 39, n. 2, p. 135, doi. 10.11882/j.issn.0254-5071.2020.02.025
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加热强化大曲对酱香型白酒酿造的影响研究.
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- China Brewing, 2020, v. 39, n. 2, p. 67, doi. 10.11882/j.issn.0254-5071.2020.02.012
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黑加仑果酒发酵动力学研究.
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- China Brewing, 2020, v. 39, n. 2, p. 125, doi. 10.11882/j.issn.0254-5071.2020.02.023
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响应面法优化红曲霉高产酯化酶发酵工艺.
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- China Brewing, 2020, v. 39, n. 2, p. 73, doi. 10.11882/j.issn.0254-5071.2020.02.013
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芽孢杆菌ZYCHH-01发酵条件优化及其抑菌物质的研究.
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- China Brewing, 2020, v. 39, n. 2, p. 38, doi. 10.11882/j.issn.0254-5071.2020.02.007
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沙棘果生物活性成分及其功能的研究进展.
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- China Brewing, 2020, v. 39, n. 2, p. 26, doi. 10.11882/j.issn.0254-5071.2020.02.005
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超声辅助热水浸提小球藻多糖及抗氧化活性测定.
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- China Brewing, 2020, v. 39, n. 2, p. 177, doi. 10.11882/j.issn.0254-5071.2020.02.033
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葛根酸奶制作工艺及抗氧化性研究.
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- China Brewing, 2020, v. 39, n. 2, p. 152, doi. 10.11882/j.issn.0254-5071.2020.02.028
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甜橙果酒澄清技术研究.
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- China Brewing, 2020, v. 39, n. 2, p. 169, doi. 10.11882/j.issn.0254-5071.2020.02.031
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益生菌发酵对红枣汁抗氧化活性、营养品质及香气的影响.
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- China Brewing, 2020, v. 39, n. 2, p. 44, doi. 10.11882/j.issn.0254-5071.2020.02.008
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非酿酒酵母对有机酸类碳源代谢特征的研究.
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- China Brewing, 2020, v. 39, n. 2, p. 84, doi. 10.11882/j.issn.0254-5071.2020.02.015
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凝固型芝士风味发酵乳的制备.
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- China Brewing, 2020, v. 39, n. 2, p. 216, doi. 10.11882/j.issn.0254-5071.2020.02.040
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食醋总酸近红外快速检测方法的研究.
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- China Brewing, 2020, v. 39, n. 2, p. 94, doi. 10.11882/j.issn.0254-5071.2020.02.017
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强化多微麸曲制备工艺优化及其在陈醋酒精发酵阶段的应用.
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- China Brewing, 2020, v. 39, n. 2, p. 129, doi. 10.11882/j.issn.0254-5071.2020.02.024
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响应面法优化圣女果百香果复合发酵饮料工艺及品质分析.
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- China Brewing, 2020, v. 39, n. 2, p. 140, doi. 10.11882/j.issn.0254-5071.2020.02.026
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酱香型郎酒高温大曲、酒醅和窖泥中细菌群落结构分析.
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- China Brewing, 2020, v. 39, n. 2, p. 89, doi. 10.11882/j.issn.0254-5071.2020.02.016
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光照影响红曲霉桔霉素代谢机制的研究.
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- China Brewing, 2020, v. 39, n. 2, p. 63, doi. 10.11882/j.issn.0254-5071.2020.02.011
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基于因子聚类分析的白酒品牌定位研究.
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- China Brewing, 2020, v. 39, n. 2, p. 220, doi. 10.11882/j.issn.0254-5071.2020.02.041
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乳酸菌发酵对淀粉类食品品质的影响.
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- China Brewing, 2020, v. 39, n. 2, p. 13, doi. 10.11882/j.issn.0254-5071.2020.02.003
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微生物制剂发酵法脱除鱼鳞胶原蛋白肽腥味工艺研究.
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- China Brewing, 2020, v. 39, n. 2, p. 173, doi. 10.11882/j.issn.0254-5071.2020.02.032
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基于 GC-MS 的贵人香葡萄酒与蒸馏酒香气成分分析.
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- China Brewing, 2020, v. 39, n. 2, p. 189, doi. 10.11882/j.issn.0254-5071.2020.02.035
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精酿啤酒专用麦芽的研究进展.
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- China Brewing, 2020, v. 39, n. 2, p. 7, doi. 10.11882/j.issn.0254-5071.2020.02.002
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