Works matching IS 02545071 AND DT 2022 AND VI 41 AND IP 9

Results: 42

食醋物料平衡法监管模型的建立.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 252, doi. 10.11882/j.issn.0254-5071.2022.09.042

By:

郭颖慧;
胡梅;
程玲云;
王勇;
张然

Publication type:

Article

基于GC-MS分析传统鱼露发酵过程中挥发性风味物质变化.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 242, doi. 10.11882/j.issn.0254-5071.2022.09.041

By:

张琦梦;
顾华蓉;
穆洪涛;
赵孟斌;
陈瑜珠;
高向阳

Publication type:

Article

不同原料发酵原醋中挥发性风味物质成分分析.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 234, doi. 10.11882/j.issn.0254-5071.2022.09.040

By:

曾健;
林良静;
莫梅清;
黄立标;
许朝辉;
高向阳

Publication type:

Article

HPLC法同时测定追风八珍酒中7种有效成分.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 229, doi. 10.11882/j.issn.0254-5071.2022.09.039

By:

李先芝;
胡杨;
杨峰;
毛琼丽;
刘洋;
朱艳;
石豪;
严玲

Publication type:

Article

发酵和蒸馏过程中添加南果梨对南果梨小米果粮酒的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 222, doi. 10.11882/j.issn.0254-5071.2022.09.038

By:

冯瑶;
施媛菲;
许贺然;
潘松;
刘月;
辛广

Publication type:

Article

基于GC×GC-TOF-MS法比较两种不同香型白酒的挥发性香气成分.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 215, doi. 10.11882/j.issn.0254-5071.2022.09.037

By:

程伟;
陈雪峰;
陈兴杰;
潘天全;
薛锡佳;
周端;
付欢

Publication type:

Article

响应面法优化槐花枸杞复合米酒发酵工艺.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 209, doi. 10.11882/j.issn.0254-5071.2022.09.036

By:

王鹏

Publication type:

Article

软枣猕猴桃-梨复合果酒发酵工艺优化.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 204, doi. 10.11882/j.issn.0254-5071.2022.09.035

By:

孙天利;
曲思奕;
薛亚宁;
王克达;
王虹玲

Publication type:

Article

微波陈化黄酒的工艺优化及其风味物质分析.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 199, doi. 10.11882/j.issn.0254-5071.2022.09.034

By:

刘雅静;
李萍;
于子越;
陈怡静;
戴阳军

Publication type:

Article

木瓜荞麦果酒制备工艺与品质分析.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 194, doi. 10.11882/j.issn.0254-5071.2022.09.033

By:

张超;
张巧花;
赵思远;
韩雪;
陈芳

Publication type:

Article

起泡山楂黄酒酿造工艺优化及品质评价.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 188, doi. 10.11882/j.issn.0254-5071.2022.09.032

By:

潘志明;
陈志杰;
罗立川

Publication type:

Article

基于锡林郭勒草原本地乳酸菌的高脂型浩乳德的研发.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 183, doi. 10.11882/j.issn.0254-5071.2022.09.031

By:

王福超;
徐伟良;
李春冬;
张华;
牧其尔;
雅梅;
郭梁

Publication type:

Article

富硒蓝莓全果果酒发酵工艺优化及抗氧化活性研究.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 176, doi. 10.11882/j.issn.0254-5071.2022.09.030

By:

颜燕

Publication type:

Article

昭通酱自然发酵过程中挥发性成分变化研究.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 169, doi. 10.11882/j.issn.0254-5071.2022.09.029

By:

李俊杰;
李浪;
张文艳;
亢凯杰;
余平莲;
何明艳;
叶坪

Publication type:

Article

裙带菜功能低聚糖的制备工艺优化.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 161, doi. 10.11882/j.issn.0254-5071.2022.09.028

By:

方芳;
李雅倩;
周全;
陆星宇;
万楚;
高洁

Publication type:

Article

小麦和玉米发酵制备乙醇生产工艺比较.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 156, doi. 10.11882/j.issn.0254-5071.2022.09.027

By:

郭孝孝;
苗春雨;
刘佳卉;
姜明雪;
田杨柳;
张春雪;
曲雪

Publication type:

Article

响应面法优化鼠李糖乳杆菌发酵蓝靛果产多酚工艺.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 150, doi. 10.11882/j.issn.0254-5071.2022.09.026

By:

王雪萌;
裴芳艺;
任焱鑫;
曹鑫博;
葛菁萍

Publication type:

Article

响应面法优化乳酸菌抽提物的制备工艺研究.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 144, doi. 10.11882/j.issn.0254-5071.2022.09.025

By:

刘依盟;
鲍正好;
马倩;
李雨晴;
王春婷;
闫志鹏;
贾丽娜;
齐威

Publication type:

Article

膜处理对酱腌菜卤汁中微生物和营养成分的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 138, doi. 10.11882/j.issn.0254-5071.2022.09.024

By:

杨云;
卢海超;
高颖;
李军;
高志芳;
姜国庆;
鲁绯;
纪凤娣

Publication type:

Article

发酵营养剂NutrienFast添加时期对葡萄酒发酵的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 134, doi. 10.11882/j.issn.0254-5071.2022.09.023

By:

陈晖;
张方方;
覃先武;
杨萌;
李辉;
常煦;
李志军;
聂文强

Publication type:

Article

自然发酵咖啡果醋中醋酸菌的分离鉴定.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 130, doi. 10.11882/j.issn.0254-5071.2022.09.022

By:

刘静;
叶朋飞;
刘继华;
袁唯

Publication type:

Article

乳酸菌固态发酵豆粕产酸性能分析.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 124, doi. 10.11882/j.issn.0254-5071.2022.09.021

By:

侯楠楠;
王梅;
王倩;
陈静;
谷巍;
谢全喜

Publication type:

Article

陈酿期间无花果酒风味品质的变化.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 118, doi. 10.11882/j.issn.0254-5071.2022.09.020

By:

邓星星;
肖志欣;
江英

Publication type:

Article

基于非靶向代谢组学分析老面酵头传代发酵过程中的代谢差异.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 111, doi. 10.11882/j.issn.0254-5071.2022.09.019

By:

杨小萍;
卜晓苑;
吴庆;
辛世华;
贺晓光

Publication type:

Article

影响广东米香白酒饮后代谢与舒适度的关键酒体风味成分研究.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 105, doi. 10.11882/j.issn.0254-5071.2022.09.018

By:

刘雅;
皇甫洁;
何松贵;
方毅斐;
关美玲;
何猛超;
王德良;
吴振强

Publication type:

Article

不同形态外源硒元素对白酒酒醅菌群的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 99, doi. 10.11882/j.issn.0254-5071.2022.09.017

By:

马叶胜;
王艳丽;
周鹏磊;
何宏魁;
曹润洁;
马金同;
李静心;
秦黎明;
李安军

Publication type:

Article

丹江镇辣椒红酸汤细菌菌群多样性分析及抗食源性致病菌乳酸菌筛选.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 93, doi. 10.11882/j.issn.0254-5071.2022.09.016

By:

宫路路;
赵志敏;
杨颜;
王若曦;
李洁

Publication type:

Article

Illumina MiSeq高通量测序分析红谷黄酒酒曲微生物菌群多样性.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 86, doi. 10.11882/j.issn.0254-5071.2022.09.015

By:

李斌;
陈亚楠;
孙旭;
程爽

Publication type:

Article

钓鱼台酱香型白酒风味轮构建及感官特性研究.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 49, doi. 10.11882/j.issn.0254-5071.2022.09.009

By:

郭松波;
张娇娇;
韩兴林;
薛新新;
余硕文;
张悍仁;
蒙德俊;
陈叶福

Publication type:

Article

产愈创木酚类功能菌筛选及其在清香型小曲白酒中的应用.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 74, doi. 10.11882/j.issn.0254-5071.2022.09.013

By:

林斌;
杨强;
宿智新;
江威;
李群;
朱丽萍;
陈申习

Publication type:

Article

添加‘丹菲特’单品种葡萄酒对‘赤霞珠’葡萄酒酚类物质和颜色的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 68, doi. 10.11882/j.issn.0254-5071.2022.09.012

By:

史宁;
卢浩成;
刘瑶;
成池芳;
何非;
王军

Publication type:

Article

不同原料苹果酒的酿造特性研究.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 61, doi. 10.11882/j.issn.0254-5071.2022.09.01

By:

闵卓;
蒋媛;
贾伟豪;
鞠延仑3.;
房玉林;
张阳

Publication type:

Article

异常威克汉姆酵母Y-1对模拟固态发酵白酒酒醅理化指标及风味的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 31, doi. 10.11882/j.issn.0254-5071.2022.09.006

By:

石馨;
惠明;
田青;
黄继红

Publication type:

Article

高产四甲基吡嗪微生物的筛选、鉴定及发酵条件优化.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 80, doi. 10.11882/j.issn.0254-5071.2022.09.014

By:

郭春生;
杨舟;
乔月梅;
杨婧;
赵永红;
李林达;
李力群

Publication type:

Article

低剂量酒精摄入对不同性别2型糖尿病小鼠的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 43, doi. 10.11882/j.issn.0254-5071.2022.09.008

By:

张玉超;
张智淮;
刘良禹;
朱思洁;
杨旭;
刘旭东

Publication type:

Article

BAT2基因缺失葡萄酒酵母的构建及其对葡萄酒高级醇的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 37, doi. 10.11882/j.issn.0254-5071.2022.09.007

By:

闫统帅;
周世水;
秦泽鑫;
朱泳冲;
郭波

Publication type:

Article

优良菌株组合发酵对醋醅中川芎嗪及其前体合成的影响.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 55, doi. 10.11882/j.issn.0254-5071.2022.09.010

By:

刘丹彤;
孙建平;
张慧如;
任晓荣;
郭鑫磊;
张晓宇;
许女

Publication type:

Article

三代全长高通量测序分析新稻草和陈稻草的微生物特征.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 24, doi. 10.11882/j.issn.0254-5071.2022.09.005

By:

张原頔;
沈毅;
程伟;
薛岩松;
陈小雪;
韩北忠

Publication type:

Article

桔梗化学成分的提取方法和药理作用概述.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 18, doi. 10.11882/j.issn.0254-5071.2022.09.004

By:

孙萍;
徐慧;
黄艳红;
李泽润;
聂玉鹏;
王珊珊;
刘建军

Publication type:

Article

猕猴桃果醋的研究进展.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 13, doi. 10.11882/j.issn.0254-5071.2022.09.003

By:

张东亚;
谢玲;
陈晨;
杜国能;
林木

Publication type:

Article

中国白酒健康功能成分吡嗪类化合物研究进展.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 8, doi. 10.11882/j.issn.0254-5071.2022.09.002

By:

丁海龙;
沈小娟;
宋川;
熊燕飞;
邓波;
敖灵;
曾珊;
李嘉;
俞佳

Publication type:

Article

降血糖食品的研究进展.

Published in:

China Brewing, 2022, v. 41, n. 9, p. 1, doi. 10.11882/j.issn.0254-5071.2022.09.001

By:

朱运平;
任斐

Publication type:

Article