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固态法蒸馏酒与液态法蒸馏酒产品风味研究进展 --以中国白酒与葡萄白兰地为例
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- China Brewing, 2020, v. 39, n. 5, p. 13, doi. 10.11882/j.issn.0254-5071.2020.05.003
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绿衣观音土曲培养过程中微生物及酶系的动态变化.
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- China Brewing, 2020, v. 39, n. 5, p. 97, doi. 10.11882/j.issn.0254-5071.2020.05.019
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蒙古族奶嚼口与下层凝乳中乳酸菌的筛选和比较研究.
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- China Brewing, 2020, v. 39, n. 5, p. 60, doi. 10.11882/j.issn.0254-5071.2020.05.012
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不同乳酸菌在毛酸浆发酵中的特性研究.
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- China Brewing, 2020, v. 39, n. 5, p. 141, doi. 10.11882/j.isssn.0254-5071.2020.05.027
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- Article
宏基因组测序技术在传统酿造食品微生物群落分析中应用研究进展.
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- China Brewing, 2020, v. 39, n. 5, p. 1, doi. 10.11882/j.issn.0254-5071.2020.05.001
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复合调味料添加酵母抽提物减盐前后风味的变化.
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- China Brewing, 2020, v. 39, n. 5, p. 189, doi. 10.11882/j.issn.0254-5071.2020.05.036
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白酒大曲真菌群落结构多样性研究技术与进展.
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- China Brewing, 2020, v. 39, n. 5, p. 17, doi. 10.11882/j.issn.0254-5071.2020.05.004
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梨酒酿造工艺研究进展.
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- China Brewing, 2020, v. 39, n. 5, p. 23, doi. 10.11882/j.issn.0254-5071.2020.05.005
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UPLC-Q/Orbitrap HRMS 测定大曲中5种糖和甘露糖醇.
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- China Brewing, 2020, v. 39, n. 5, p. 197, doi. 10.11882/j.issn.0254-5071.2020.05.038
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- Article
黑曲霉孢子粉粗提物对青枯雷尔式菌的抑菌机制初探.
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- China Brewing, 2020, v. 39, n. 5, p. 147, doi. 10.11882/j.issn.0254-5071.2020.05.028
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白腐乳发酵过程中细菌群落演替规律研究.
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- China Brewing, 2020, v. 39, n. 5, p. 168, doi. 10.11882/j.issn.0254-5071.2020.05.032
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- Article
乳酸菌和酵母菌发酵对杜仲雄花茶汁品质及抗氧化活性的影响.
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- China Brewing, 2020, v. 39, n. 5, p. 71, doi. 10.11882/j.issn.0254-5071.2020.05.014
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- Article
半连续液态深层发酵红枣醋及其抗氧化活性.
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- China Brewing, 2020, v. 39, n. 5, p. 49, doi. 10.11882/j.issn.0254-5071.2020.05.010
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- Article
碱性和支链氨基酸对啤酒高浓酿造酵母发酵性能的影响.
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- China Brewing, 2020, v. 39, n. 5, p. 44, doi. 10.11882/j.issn.0254-5071.2020.05.009
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- Article
基于高通量测序分析不同年份闽南腌制萝卜干中细菌多样性.
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- China Brewing, 2020, v. 39, n. 5, p. 40, doi. 10.11882/j.issn.0254-5071.2020.05.008
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铁皮石斛发酵酒品质特性研究.
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- China Brewing, 2020, v. 39, n. 5, p. 92, doi. 10.11882/j.issn.0254-5071.2020.05.018
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- Article
山楂果肉中多酚闪式提取工艺的研究.
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- China Brewing, 2020, v. 39, n. 5, p. 179, doi. 10.11882/j.issn.0254-5071.2020.05.034
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一种猕猴桃果酒专用酵母的高效筛选方法.
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- China Brewing, 2020, v. 39, n. 5, p. 115, doi. 10.11882/j.issn.0254-5071.2020.05.022
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- Article
黑木耳白刺果复合乳酸菌饮料发酵工艺研究.
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- China Brewing, 2020, v. 39, n. 5, p. 211, doi. 10.11882/j.issn.0254-5071.2020.05.041
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- Article
盐含量对泡辣椒发酵过程中质构劣化及相关理化指标变化的影响.
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- China Brewing, 2020, v. 39, n. 5, p. 82, doi. 10.11882/j.issn.0254-5071.2020.05.016
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- Article
白酒酿造中杂醇油调控技术的研究进展.
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- China Brewing, 2020, v. 39, n. 5, p. 8, doi. 10.11882/j.issn.0254-5071.2020.05.002
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橡木桶陈酿对红葡萄酒抗氧化性的影响.
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- China Brewing, 2020, v. 39, n. 5, p. 65, doi. 10.11882/j.issn.0254-5071.2020.05.013
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- Article
酱香型白酒第四、五轮次基酒中游离氨基酸分析.
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- China Brewing, 2020, v. 39, n. 5, p. 54, doi. 10.11882/j.issn.0254-5071.2020.05.011
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- Article
茶多酚辅助植物乳杆菌FQR降解亚硝酸盐效应的研究.
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- China Brewing, 2020, v. 39, n. 5, p. 131, doi. 10.11882/j.issn.0254-5071.2020.05.025
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- Article
叶幕形和留穗量对赤霞珠葡萄酒单体酚类物质的影响.
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- China Brewing, 2020, v. 39, n. 5, p. 135, doi. 10.11882/j.issn.0254-5071.2020.05.026
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- Article
发酵红树莓汁乳酸菌的筛选及抗氧化活性研究.
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- China Brewing, 2020, v. 39, n. 5, p. 105, doi. 10.11882/j.issn.0254-5071.2020.05.020
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- Article
原料预处理对柿子酒发酵过程中理化指标及甲醇和高级醇的影响.
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- China Brewing, 2020, v. 39, n. 5, p. 77, doi. 10.11882/j.issn.0254-5071.2020.05.015
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- Article
小麦基质下枯草芽孢杆菌与酵母共发酵代谢特征.
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- China Brewing, 2020, v. 39, n. 5, p. 157, doi. 10.11882/j.issn.0254-5071.2020.05.030
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蛋乳发酵饮料的工艺优化及品质评价.
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- China Brewing, 2020, v. 39, n. 5, p. 125, doi. 10.11882/j.issn.0254-5071.2020.05.024
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- Article
葡萄酒品牌忠诚影响因素的结构方程分析 --以胶东地区为例.
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- China Brewing, 2020, v. 39, n. 5, p. 216, doi. 10.11882/j.issn.0254-5071.2020.05.042
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- Article
酱香型白酒第四轮次酒酿造过程中细菌多样性分析.
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- China Brewing, 2020, v. 39, n. 5, p. 35, doi. 10.11882/j.issn.0254-5071.2020.05.007
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- Article
葡糖醋杆菌J2-1静态发酵生产细菌纤维素的培养基优化.
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- China Brewing, 2020, v. 39, n. 5, p. 152, doi. 10.11882/j.issn.0254-5071.2020.05.029
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- Article
柑橘果渣固态发酵产聚半乳糖醛酸酶.
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- China Brewing, 2020, v. 39, n. 5, p. 110, doi. 10.11882/j.issn.0254-5071.2020.05.021
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- Article
新疆传统乳品中产胞外多糖乳酸菌的筛选及益生特性的研究.
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- China Brewing, 2020, v. 39, n. 5, p. 28, doi. 10.11882/j.issn.0254-5071.2020.05.006
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- Article
一株产2-苯乙醇酵母的鉴定及其在酱油酿造中的应用C.
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- China Brewing, 2020, v. 39, n. 5, p. 173, doi. 10.11882/j.issn.0254-5071.2020.05.033
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贮藏温度对青方腐乳生物胺和理化性质的影响.
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- China Brewing, 2020, v. 39, n. 5, p. 87, doi. 10.11882/j.issn.0254-5071.2020.05.017
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- Article
茶树菇膳食纤维的提取工艺优化.
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- China Brewing, 2020, v. 39, n. 5, p. 183, doi. 10.11882/j.issn.0254-5071.2020.05.035
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- Article
脱脂麦胚酸奶制备工艺技术研究.
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- China Brewing, 2020, v. 39, n. 5, p. 207, doi. 10.11882/j.issn.0254-5071.2020.05.040
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响应面法优化抗性糊精制备工艺.
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- China Brewing, 2020, v. 39, n. 5, p. 120, doi. 10.11882/j.issn.0254-5071.2020.05.023
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- Article
裂褶菌多糖发酵培养基优化及其活性研究.
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- China Brewing, 2020, v. 39, n. 5, p. 162, doi. 10.11882/j.issn.0254-5071.2020.05.031
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- Article
高效液相色谱法测定红曲发酵食品中洛伐他汀的研究.
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- China Brewing, 2020, v. 39, n. 5, p. 193, doi. 10.11882/j.issn.0254-5071.2020.05.037
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- Article
同时蒸馏与固相微萃取法对酱油香气成分提取的比较研究.
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- China Brewing, 2020, v. 39, n. 5, p. 201, doi. 10.11882/j.issn.0254-5071.2020.05.039
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