Works matching IS 02545071 AND DT 2021 AND VI 40 AND IP 2
Results: 42
贵州省白酒产业生态化水平评价研究.
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- China Brewing, 2021, v. 40, n. 2, p. 216, doi. 10.11882/j.issn.0254-5071.2021.02.042
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- Article
精酿啤酒的消费者偏好分析.
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- China Brewing, 2021, v. 40, n. 2, p. 210, doi. 10.11882/j.issn.0254-5071.2021.02.041
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响应面法优化红枣益生菌发酵饮料工艺.
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- China Brewing, 2021, v. 40, n. 2, p. 203, doi. 10.11882/j.issn.0254-5071.2021.02.040
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- Article
乳酸菌和酵母菌混合发酵制备谷物发酵饮料的工艺研究.
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- China Brewing, 2021, v. 40, n. 2, p. 198, doi. 10.11882/j.issn.0254-5071.2021.02.039
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- Article
自酿葡萄酒在酿造期间甲醇含量控制研究.
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- China Brewing, 2021, v. 40, n. 2, p. 193, doi. 10.11882/j.issn.0254-5071.2021.02.038
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- Article
吡嗪类化合物抗幽门螺杆菌活性及机制研究.
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- China Brewing, 2021, v. 40, n. 2, p. 188, doi. 10.11882/j.issn.0254-5071.2021.02.037
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- Article
毛细管电泳-电化学发光法检测蔬菜中多抗霉素和丙草胺残留.
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- China Brewing, 2021, v. 40, n. 2, p. 184, doi. 10.11882/j.issn.0254-5071.2021.02.036
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- Article
加速溶剂萃取结合亲水交互色谱法同时测定油料种子中 多种生育酚及生育三烯酚.
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- China Brewing, 2021, v. 40, n. 2, p. 179, doi. 10.11882/j.issn.0254-5071.2021.02.035
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- Article
老陈醋陈酿过程中不挥发酸和氨基酸态氮的近红外光谱技术分析.
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- China Brewing, 2021, v. 40, n. 2, p. 175, doi. 10.11882/j.issn.0254-5071.2021.02.034
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- Article
基于香气活力值分析白酒风味化合物对乙醇代谢关键酶的影响.
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- China Brewing, 2021, v. 40, n. 2, p. 170, doi. 10.11882/j.issn.0254-5071.2021.02.033
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- Article
传统山西老陈醋熏醅工艺过程风味物质及功能活性成分的变化.
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- China Brewing, 2021, v. 40, n. 2, p. 163, doi. 10.11882/j.issn.0254-5071.2021.02.032
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- Article
酱香型酒糟萃取液的GC-MS分析及应用.
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- China Brewing, 2021, v. 40, n. 2, p. 159, doi. 10.11882/j.issn.0254-5071.2021.02.031
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- Article
熟过程中品质的影响.
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- China Brewing, 2021, v. 40, n. 2, p. 154, doi. 10.11882/j.issn.0254-5071.2021.02.030
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- Article
响应面优化香菇柄发酵酱糕的制曲工艺.
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- China Brewing, 2021, v. 40, n. 2, p. 150, doi. 10.11882/j.issn.0254-5071.2021.02.029
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- Article
基于高通量测序技术分析腐乳自然发酵过程微生物多样性.
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- China Brewing, 2021, v. 40, n. 2, p. 144, doi. 10.11882/j.issn.0254-5071.2021.02.028
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- Article
桑叶活性成分的抑菌作用及稳定性研究.
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- China Brewing, 2021, v. 40, n. 2, p. 140, doi. 10.11882/j.issn.0254-5071.2021.02.027
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- Article
一株纤维素酶真菌的筛选鉴定及产酶条件优化.
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- China Brewing, 2021, v. 40, n. 2, p. 133, doi. 10.11882/j.issn.0254-5071.2021.02.026
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- Article
一株高产乳酸菌株的鉴定及其发酵特性研究.
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- China Brewing, 2021, v. 40, n. 2, p. 128, doi. 10.11882/j.issn.0254-5071.2021.02.025
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- Article
赊店老酒酒醅中高产纤维素酶菌种的分离鉴定及产酶条件优化.
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- China Brewing, 2021, v. 40, n. 2, p. 122, doi. 10.11882/j.issn.0254-5071.2021.02.024
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- Article
利用粉末活性炭处理技术降低青梅酒中氰化物含量的研究.
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- China Brewing, 2021, v. 40, n. 2, p. 117, doi. 10.11882/j.issn.0254-5071.2021.02.023
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- Article
不同乳酸菌发酵对菠萝浆品质的影响.
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- China Brewing, 2021, v. 40, n. 2, p. 111, doi. 10.11882/j.issn.0254-5071.2021.02.022
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- Article
不同酵母菌发酵对猕猴桃果酒品质的影响.
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- China Brewing, 2021, v. 40, n. 2, p. 107, doi. 10.11882/j.issn.0254-5071.2021.02.021
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- Article
鱼油风味酸奶的开发及稳定性评价.
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- China Brewing, 2021, v. 40, n. 2, p. 102, doi. 10.11882/j.issn.0254-5071.2021.02.020
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- Article
酱香型酒糟发酵前后品质和挥发性成分初步分析.
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- China Brewing, 2021, v. 40, n. 2, p. 97, doi. 10.11882/j.issn.0254-5071.2021.02.019
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- Article
张家界市酸鱼细菌类群解析及其功能预测.
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- China Brewing, 2021, v. 40, n. 2, p. 92, doi. 10.11882/j.issn.0254-5071.2021.02.018
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- Article
宋河浓香型白酒不同窖龄窖壁泥与窖底泥真菌菌群结构分析.
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- China Brewing, 2021, v. 40, n. 2, p. 88, doi. 10.11882/j.issn.0254-5071.2021.02.017
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- Article
黑曲霉β-葡萄糖苷酶的分离纯化及酶学性质研究.
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- China Brewing, 2021, v. 40, n. 2, p. 83, doi. 10.11882/j.issn.0254-5071.2021.02.016
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- Article
粳糯高粱籽粒理化性质及酿酒特性分析.
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- China Brewing, 2021, v. 40, n. 2, p. 77, doi. 10.11882/j.issn.0254-5071.2021.02.015
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- Article
工艺条件对杀菌型褐色乳酸菌饮料稳定性的影响..
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- China Brewing, 2021, v. 40, n. 2, p. 72, doi. 10.11882/j.issn.0254-5071.2021.02.014
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- Article
高产Monacolin K的青稞功能红曲发酵工艺优化研究.
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- China Brewing, 2021, v. 40, n. 2, p. 66, doi. 10.11882/j.issn.0254-5071.2021.02.013
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- Article
LiCl-ARTP复合诱变选育高产碱性蛋白酶菌株及其发酵条件优化.
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- China Brewing, 2021, v. 40, n. 2, p. 59, doi. 10.11882/j.issn.0254-5071.2021.02.012
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- Article
常压室温等离子体诱变与微生物液滴培养系统联用筛选L-组氨酸产生菌.
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- China Brewing, 2021, v. 40, n. 2, p. 53, doi. 10.11882/j.issn.0254-5071.2021.02.011
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- Article
考氏科萨克氏菌产阿魏酸酯酶条件优化、酶学性质及其初步应用.
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- China Brewing, 2021, v. 40, n. 2, p. 47, doi. 10.11882/j.issn.0254-5071.2021.02.010
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- Article
满意度函数-响应面法优化枯草芽孢杆菌发酵工艺.
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- China Brewing, 2021, v. 40, n. 2, p. 40, doi. 10.11882/j.issn.0254-5071.2021.02.009
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- Article
细菌纤维素合成菌的筛选、鉴定及其产物结构和性质表征.
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- China Brewing, 2021, v. 40, n. 2, p. 35, doi. 10.11882/j.issn.0254-5071.2021.02.008
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- Article
基于神经网络的山楂红酒香气成分色谱保留值的研究.
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- China Brewing, 2021, v. 40, n. 2, p. 30, doi. 10.11882/j.issn.0254-5071.2021.02.007
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- Article
醋醅中不同的含水量对山西老陈醋熏醅品质的影响.
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- China Brewing, 2021, v. 40, n. 2, p. 26, doi. 10.11882/j.issn.0254-5071.2021.02.006
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- Article
表面活性素的国内外研究进展.
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- China Brewing, 2021, v. 40, n. 2, p. 20, doi. 10.11882/j.issn.0254-5071.2021.02.005
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- Article
清香型白酒酿造核心功能微生物的研究与应用.
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- China Brewing, 2021, v. 40, n. 2, p. 16, doi. 10.11882/j.issn.0254-5071.2021.02.004
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浓香型白酒窖泥养护探讨.
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- China Brewing, 2021, v. 40, n. 2, p. 12, doi. 10.11882/j.issn.0254-5071.2021.02.003
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- Article
乳酸菌群体感应的研究进展.
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- China Brewing, 2021, v. 40, n. 2, p. 5, doi. 10.11882/j.issn.0254-5071.2021.02.002
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- Article
果酒催陈技术研究进展.
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- China Brewing, 2021, v. 40, n. 2, p. 1, doi. 10.11882/j.issn.0254-5071.2021.02.001
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- Article