Works matching IS 02545071 AND DT 2020 AND VI 39 AND IP 3

Results: 37
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    响应面法优化自发馒头粉配方.

    Published in:
    China Brewing, 2020, v. 39, n. 3, p. 141, doi. 10.11882/j.issn.0254-5071.2020.03.028
    By:
    • 王欣怡;
    • 张煌;
    • 王淼森;
    • 刘长虹;
    • 王远辉
    Publication type:
    Article
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    提高苦荞醋黄酮含量的工艺研究.

    Published in:
    China Brewing, 2020, v. 39, n. 3, p. 186, doi. 10.11882/j.issn.0254-5071.2020.03.037
    By:
    • 汪沙;
    • 卢红梅;
    • 陈莉;
    • 张玉梅;
    • 吴震;
    • 李荣源
    Publication type:
    Article
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    香菇酶解液热反应条件优化.

    Published in:
    China Brewing, 2020, v. 39, n. 3, p. 181, doi. 10.11882/j.issn.0254-5071.2020.03.036
    By:
    • 刘丽娜;
    • 魏书信;
    • 王安建;
    • 田广瑞;
    • 高帅平;
    • 邢彩云
    Publication type:
    Article
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    传统食醋浓缩醋膏工艺条件优化.

    Published in:
    China Brewing, 2020, v. 39, n. 3, p. 32, doi. 10.11882/j.issn.0254-5071.2020.03.007
    By:
    • 刘静;
    • 张小凤;
    • 赵楠;
    • 吴亚楠;
    • 刘小菁;
    • 贾雯;
    • 赵方圆;
    • 郑宇
    Publication type:
    Article
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    黄酒中氨基甲酸乙酯的研究进展.

    Published in:
    China Brewing, 2020, v. 39, n. 3, p. 7, doi. 10.11882/j.issn.0254-5071.2020.03.002
    By:
    • 杨佳;
    • 李新生;
    • 耿敬章;
    • 徐悦菱;
    • 刘智强;
    • 裴金金
    Publication type:
    Article
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    湖南刺葡萄酒主要呈香物质的分析.

    Published in:
    China Brewing, 2020, v. 39, n. 3, p. 78, doi. 10.11882/j.issn.0254-5071.2020.03.016
    By:
    • 杨薇熹;
    • 兰义宾;
    • 向小凤;
    • 吕志豪;
    • 唐朕;
    • 段长青;
    • 石英
    Publication type:
    Article
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    复合酒曲发酵马铃薯酒的工艺优化.

    Published in:
    China Brewing, 2020, v. 39, n. 3, p. 68, doi. 10.11882/j.issn.0254-5071.2020.03.014
    By:
    • 张佳笑;
    • 王健;
    • 刘媛;
    • 宋鹏飞;
    • 朱旭冉;
    • 袁兴茂;
    • 高清海
    Publication type:
    Article