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甘露糖蛋白对‘赤霞珠’葡萄酒中糖酸和香气的影响.
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- China Brewing, 2022, v. 41, n. 1, p. 143, doi. 10.11882/j.issn.0254-5071.2022.01.025
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- Article
高效液相色谱法测定浓香型白酒中己酸的结果不确定度评定.
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- China Brewing, 2022, v. 41, n. 1, p. 232, doi. 10.11882/j.issn.0254-5071.2022.01.040
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霍氏肠杆菌β-胡萝卜素9,10'双加氧酶的制备及其应用.
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- China Brewing, 2022, v. 41, n. 1, p. 128, doi. 10.11882/j.issn.0254-5071.2022.01.022
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UPLC-MS/MS 去测定茶叶中丙烯酞胺.
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- China Brewing, 2022, v. 41, n. 1, p. 217, doi. 10.11882/j.issn.0254-5071.2022.01.037
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- Article
酵母抽提物在食醋中的应用及感官评价.
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- China Brewing, 2022, v. 41, n. 1, p. 204, doi. 10.11882/j.issn.0254-5071.2022.01.035
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- Article
基于经济增加值的白酒行业上市公司业绩评价-以山西汾酒为例.
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- China Brewing, 2022, v. 41, n. 1, p. 237, doi. 10.11882/j.issn.0254-5071.2022.01.041
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- Article
响应面法优化壳聚糖酶发酵培养基.
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- China Brewing, 2022, v. 41, n. 1, p. 197, doi. 10.11882/j.issn.0254-5071.2022.01.034
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- Article
葡萄酒中桔青霉素快速检测间接竞争ELISA方法的建立.
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- China Brewing, 2022, v. 41, n. 1, p. 226, doi. 10.11882/j.issn.0254-5071.2022.01.039
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- Article
玫瑰、丁香和百合露酒风味物质分析.
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- China Brewing, 2022, v. 41, n. 1, p. 221, doi. 10.11882/j.issn.0254-5071.2022.01.038
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- Article
响应面法优化信阳地区霉豆渣发酵工艺和营养成分分析.
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- China Brewing, 2022, v. 41, n. 1, p. 211, doi. 10.11882/j.issn.0254-5071.2022.01.036
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- Article
基于响应面法优化氢氧化钠预处理甘蔗渣的酶解条件.
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- China Brewing, 2022, v. 41, n. 1, p. 161, doi. 10.11882/j.issn.0254-5071.2022.01.028
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- Article
天然抑菌JIlJ对贵州糟辣椒“生花”菌株及常见食源菌的抑菌活性及应用.
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- China Brewing, 2022, v. 41, n. 1, p. 149, doi. 10.11882/j.issn.0254-5071.2022.01.026
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- Article
北冰红冰葡萄酒发酵工艺优化.
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- China Brewing, 2022, v. 41, n. 1, p. 192, doi. 10.11882/j.issn.0254-5071.2022.01.033
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- Article
抹茶益生菌有机酸奶的研发及贮存期品质分析.
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- China Brewing, 2022, v. 41, n. 1, p. 186, doi. 10.11882/j.issn.0254-5071.2022.01.032
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- Article
益生菌发酵枣粉喷雾干燥条件的优化.
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- China Brewing, 2022, v. 41, n. 1, p. 180, doi. 10.11882/j.issn.0254-5071.2022.01.031
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- Article
富含纳豆激酶抹茶纳豆酸奶的发酵工艺研究.
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- China Brewing, 2022, v. 41, n. 1, p. 167, doi. 10.11882/j.issn.0254-5071.2022.01.029
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- Article
感官定量描述分析对竹酒风味特征的研究.
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- China Brewing, 2022, v. 41, n. 1, p. 172, doi. 10.11882/j.issn.0254-5071.2022.01.030
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- Article
不同感官特性酱香大曲细菌群落结构与理化特性研究.
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- China Brewing, 2022, v. 41, n. 1, p. 138, doi. 10.11882/j.issn.0254-5071.2022.01.024
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不同类型酵母对精酿啤酒化学和感官特II生的影响.
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- China Brewing, 2022, v. 41, n. 1, p. 133, doi. 10.11882/j.issn.0254-5071.2022.01.023
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- Article
不同水解方法对刺梨渣多酚含量及活II生的影响.
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- China Brewing, 2022, v. 41, n. 1, p. 155, doi. 10.11882/j.issn.0254-5071.2022.01.027
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- Article
清香型大曲中产β-苯乙醇酵母的分离、鉴定及在白酒酿造中的应用.
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- China Brewing, 2022, v. 41, n. 1, p. 123, doi. 10.11882/j.issn.0254-5071.2022.01.021
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- Article
高温大曲中高产毗臻类物质芽袍杆菌的筛选与应用.
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- China Brewing, 2022, v. 41, n. 1, p. 116, doi. 10.11882/j.issn.0254-5071.2022.01.020
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- Article
自然发酵泡菜中乳酸菌的分离鉴定及其在金刺梨汁发酵中的应用.
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- China Brewing, 2022, v. 41, n. 1, p. 109, doi. 10.11882/j.issn.0254-5071.2022.01.019
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- Article
白酒醇酸醋比率对小鼠酒后乙醇代谢及行为能力的影响.
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- China Brewing, 2022, v. 41, n. 1, p. 103, doi. 10.11882/j.issn.0254-5071.2022.01.018
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- Article
基于Illumina MiSeq高通量测序分析清香型白酒酒糟微生物群落多样性..
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- China Brewing, 2022, v. 41, n. 1, p. 98, doi. 10.11882/j.issn.0254-5071.2022.01.017
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- Article
不同乳酸菌对发酵桑套汁酚类物质含量及抗氧化能力的影响.
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- China Brewing, 2022, v. 41, n. 1, p. 92, doi. 10.11882/j.issn.0254-5071.2022.01.016
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- Article
发酵蔬菜抗氧化活性的研究进展.
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- China Brewing, 2022, v. 41, n. 1, p. 13, doi. 10.11882/j.issn.0254-5071.2022.01.003
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- Article
焦香风味特征白酒酿造原料的焙烤工艺条件研究.
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- China Brewing, 2022, v. 41, n. 1, p. 85, doi. 10.11882/j.issn.0254-5071.2022.01.015
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黑曲霉发酵脱脂麦胚过程中抗氧化活性变化研究.
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- China Brewing, 2022, v. 41, n. 1, p. 80, doi. 10.11882/j.issn.0254-5071.2022.01.014
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- Article
枯草芽孢杆菌发酵豆渣制备多肽及其活性研究.
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- China Brewing, 2022, v. 41, n. 1, p. 75, doi. 10.11882/j.issn.0254-5071.2022.01.013
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- Article
酱油中鲁氏接合酵母的安全性初步评价.
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- China Brewing, 2022, v. 41, n. 1, p. 70, doi. 10.11882/j.issn.0254-5071.2022.01.012
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- Article
格瓦斯对脾胃虚寒型胃溃疡大鼠保护作用的研究.
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- China Brewing, 2022, v. 41, n. 1, p. 64, doi. 10.11882/j.issn.0254-5071.2022.01.011
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- Article
浓香型白酒发酵过程中氨基甲酸乙醋形成的关联因子探究.
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- China Brewing, 2022, v. 41, n. 1, p. 59, doi. 10.11882/j.issn.0254-5071.2022.01.010
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- Article
植物乳杆菌HCS03-001对小鼠功能性便秘及肠道菌群的影响.
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- China Brewing, 2022, v. 41, n. 1, p. 55, doi. 10.11882/j.issn.0254-5071.2022.01.009
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- Article
山西老陈醋压酷后熟过程中微生物和风味物质的动态变化规律.
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- China Brewing, 2022, v. 41, n. 1, p. 48, doi. 10.11882/j.issn.0254-5071.2022.01.008
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刺葡萄利口酒的香气轮廊及其在瓶储过程的变化.
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- China Brewing, 2022, v. 41, n. 1, p. 37, doi. 10.11882/j.issn.0254-5071.2022.01.007
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- Article
原料糯高梁对酱香型白酒品质影响的研究现状.
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- China Brewing, 2022, v. 41, n. 1, p. 32, doi. 10.11882/j.issn.0254-5071.2022.01.006
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- Article
大豆多肤的制备及功能性研究进展.
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- China Brewing, 2022, v. 41, n. 1, p. 25, doi. 10.11882/j.issn.0254-5071.2022.01.005
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- Article
醋酸菌的全新保健功能一对摄入酒精时免疫系统紊乱的影响.
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- China Brewing, 2022, v. 41, n. 1, p. 19, doi. 10.11882/j.issn.0254-5071.2022.01.004
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- Article
鱼露中挥发性成分的形成及影响因素分析.
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- China Brewing, 2022, v. 41, n. 1, p. 8, doi. 10.11882/j.issn.0254-5071.2022.01.002
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- Article
微生物合成3一甲硫基丙醇的研究现状.
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- China Brewing, 2022, v. 41, n. 1, p. 1, doi. 10.11882/j.issn.0254-5071.2022.01.001
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- Article