Works matching IS 02545071 AND DT 2019 AND VI 38 AND IP 10
Results: 40
中国白酒旅游研究综述及展望.
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- China Brewing, 2019, v. 38, n. 10, p. 193, doi. 10.11882/j.issn.0254-5071.2019.10.040
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拐枣果蔬酵素发酵条件的优化.
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- China Brewing, 2019, v. 38, n. 10, p. 188, doi. 10.11882/j.issn.0254-5071.2019.10.039
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红茶小米复合型发酵乳的研制.
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- China Brewing, 2019, v. 38, n. 10, p. 184, doi. 10.11882/j.issn.0254-5071.2019.10.038
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凝固型李子酸奶发酵条件优化.
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- China Brewing, 2019, v. 38, n. 10, p. 179, doi. 10.11882/j.issn.0254-5071.2019.10.037
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胃、肠消化后猪肝酱中铁和锌的形态分析.
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- China Brewing, 2019, v. 38, n. 10, p. 175, doi. 10.11882/j.issn.0254-5071.2019.10.036
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反吹-气相色谱法快速检测啤酒中的主要风味物质.
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- China Brewing, 2019, v. 38, n. 10, p. 171, doi. 10.11882/j.issn.0254-5071.2019.10.035
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超高效液相色谱-四极杆/静电场轨道阱高分辨质谱测定白酒中16种甜味剂.
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- China Brewing, 2019, v. 38, n. 10, p. 166, doi. 10.11882/j.issn.0254-5071.2019.10.034
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固态与液态发酵生产蜂粮的营养成分对比.
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- China Brewing, 2019, v. 38, n. 10, p. 162, doi. 10.11882/j.issn.0254-5071.2019.10.033
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牛肝菌多糖的提取及抗氧化性研究.
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- China Brewing, 2019, v. 38, n. 10, p. 158, doi. 10.11882/j.issn.0254-5071.2019.10.032
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碱添加量对米酒酸面团及馒头品质的影响.
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- China Brewing, 2019, v. 38, n. 10, p. 154, doi. 10.11882/j.issn.0254-5071.2019.10.031
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- Article
微波辅助超声法提取刺梨总皂苷的工艺研究.
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- China Brewing, 2019, v. 38, n. 10, p. 149, doi. 10.11882/j.issn.0254-5071.2019.10.030
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- Article
豆酱生产菌株米曲霉ZJGS-LZ-12的分泌蛋白组学研究.
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- China Brewing, 2019, v. 38, n. 10, p. 143, doi. 10.11882/j.issn.0254-5071.2019.10.029
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- Article
高乳酸乙酯酯化液的制备及其在调味酒生产中的应用.
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- China Brewing, 2019, v. 38, n. 10, p. 138, doi. 10.11882/j.issn.0254-5071.2019.10.028
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- Article
解淀粉芽孢杆菌GUHP-86在口含烟烟草原料发酵中的提质降害研究.
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- China Brewing, 2019, v. 38, n. 10, p. 133, doi. 10.11882/j.issn.0254-5071.2019.10.027
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- Article
PCR-DGGE分析吉林市传统发酵豆酱中细菌的多样性.
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- China Brewing, 2019, v. 38, n. 10, p. 129, doi. 10.11882/j.issn.0254-5071.2019.10.026
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酿酒酵母QY-1发酵过程中有机酸及游离氨基酸变化分析.
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- China Brewing, 2019, v. 38, n. 10, p. 125, doi. 10.11882/j.issn.0254-5071.2019.10.025
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蒸汽量和尾酒量对酱香型白酒产量的影响.
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- China Brewing, 2019, v. 38, n. 10, p. 121, doi. 10.11882/j.issn.0254-5071.2019.10.024
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不同菌种发酵对纳豆激酶活性及黏液成分影响.
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- China Brewing, 2019, v. 38, n. 10, p. 116, doi. 10.11882/j.issn.0254-5071.2019.10.023
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- Article
不同品种甘蔗及处理方式对甘蔗酒风味的影响.
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- China Brewing, 2019, v. 38, n. 10, p. 110, doi. 10.11882/j.issn.0254-5071.2019.10.022
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不同发酵方式制备树莓-石榴复合果汁酵素的抗氧化活性研究.
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- China Brewing, 2019, v. 38, n. 10, p. 105, doi. 10.11882/j.issn.0254-5071.2019.10.021
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不同砧木对马瑟兰葡萄及葡萄酒品质的影响.
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- China Brewing, 2019, v. 38, n. 10, p. 101, doi. 10.11882/j.issn.0254-5071.2019.10.020
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基于高通量测序浓香型和芝麻香型白酒酒曲真菌群落结构的分析.
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- China Brewing, 2019, v. 38, n. 10, p. 96, doi. 10.11882/j.issn.0254-5071.2019.10.019
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产几丁质脱乙酰酶海洋细菌的筛选鉴定及产酶条件优化.
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- China Brewing, 2019, v. 38, n. 10, p. 89, doi. 10.11882/j.issn.0254-5071.2019.10.018
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产脂肪酶菌株的筛选、鉴定及发酵培养基优化.
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- China Brewing, 2019, v. 38, n. 10, p. 84, doi. 10.11882/j.issn.0254-5071.2019.10.017
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柠檬酸对泡菜中硝酸盐、亚硝酸盐及其风味物质的影响.
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- China Brewing, 2019, v. 38, n. 10, p. 77, doi. 10.11882/j.issn.0254-5071.2019.10.016
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冠突散囊菌不同发酵条件对苦荞蛋白质的影响.
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- China Brewing, 2019, v. 38, n. 10, p. 72, doi. 10.11882/j.issn.0254-5071.2019.10.015
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黄酒生产过程中生物胺的形成及变化.
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- China Brewing, 2019, v. 38, n. 10, p. 67, doi. 10.11882/j.issn.0254-5071.2019.10.014
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低温等离子体及防腐剂对解淀粉芽孢杆菌芽孢灭活效果的影响.
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- China Brewing, 2019, v. 38, n. 10, p. 31, doi. 10.11882/j.issn.0254-5071.2019.10.007
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- Article
混菌发酵刺梨果渣风味组分及香气特征的变化分析与评价.
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- China Brewing, 2019, v. 38, n. 10, p. 60, doi. 10.11882/j.issn.0254-5071.2019.10.013
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枯草芽孢杆菌Prob1822复合抗热保护剂的研究.
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- China Brewing, 2019, v. 38, n. 10, p. 49, doi. 10.11882/j.issn.0254-5071.2019.10.011
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- Article
白腐乳中一株腐生葡萄球菌ZH910的分离鉴定.
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- China Brewing, 2019, v. 38, n. 10, p. 44, doi. 10.11882/j.issn.0254-5071.2019.10.010
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市售剁辣椒脆性品质评价研究.
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- China Brewing, 2019, v. 38, n. 10, p. 40, doi. 10.11882/j.issn.0254-5071.2019.10.009
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- Article
五粮生料液态发酵酿造浓香型白酒的初步试验.
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- China Brewing, 2019, v. 38, n. 10, p. 35, doi. 10.11882/j.issn.0254-5071.2019.10.008
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贵州地区酿酒小曲细菌多样性比较分析.
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- China Brewing, 2019, v. 38, n. 10, p. 55, doi. 10.11882/j.issn.0254-5071.2019.10.012
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- Article
小杂粮淀粉糊化及回生研究进展.
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- China Brewing, 2019, v. 38, n. 10, p. 26, doi. 10.11882/j.issn.0254-5071.2019.10.006
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白兰地品质及其影响因素研究进展.
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- China Brewing, 2019, v. 38, n. 10, p. 21, doi. 10.11882/j.issn.0254-5071.2019.10.005
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酱油的风味物质.
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- China Brewing, 2019, v. 38, n. 10, p. 16, doi. 10.11882/j.issn.0254-5071.2019.10.004
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精酿啤酒“上头感”的研究进展.
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- China Brewing, 2019, v. 38, n. 10, p. 12, doi. 10.11882/j.issn.0254-5071.2019.10.003
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酒曲的研究进展.
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- China Brewing, 2019, v. 38, n. 10, p. 7, doi. 10.11882/j.issn.0254-5071.2019.10.002
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海洋微生物活性胞外聚合物的研究进展.
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- China Brewing, 2019, v. 38, n. 10, p. 1, doi. 10.11882/j.issn.0254-5071.2019.10.001
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