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.
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- China Brewing, 2022, v. 41, n. 9, p. 252, doi. 10.11882/j.issn.0254-5071.2022.09.042
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基于GC-MS分析传统鱼露发酵过程中挥发性风味物质变化.
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- China Brewing, 2022, v. 41, n. 9, p. 242, doi. 10.11882/j.issn.0254-5071.2022.09.041
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不同原料发酵原醋中挥发性风味物质成分分析.
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- China Brewing, 2022, v. 41, n. 9, p. 234, doi. 10.11882/j.issn.0254-5071.2022.09.040
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HPLC法同时测定追风八珍酒中7种有效成分.
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- China Brewing, 2022, v. 41, n. 9, p. 229, doi. 10.11882/j.issn.0254-5071.2022.09.039
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- 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.
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- China Brewing, 2022, v. 41, n. 9, p. 222, doi. 10.11882/j.issn.0254-5071.2022.09.038
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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.
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- China Brewing, 2022, v. 41, n. 9, p. 215, doi. 10.11882/j.issn.0254-5071.2022.09.037
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- Article
响应面法优化槐花枸杞复合米酒发酵工艺.
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- China Brewing, 2022, v. 41, n. 9, p. 209, doi. 10.11882/j.issn.0254-5071.2022.09.036
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- Article
软枣猕猴桃-梨复合果酒发酵工艺优化.
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- China Brewing, 2022, v. 41, n. 9, p. 204, doi. 10.11882/j.issn.0254-5071.2022.09.035
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- Article
微波陈化黄酒的工艺优化及其风味物质分析.
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- China Brewing, 2022, v. 41, n. 9, p. 199, doi. 10.11882/j.issn.0254-5071.2022.09.034
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- Article
木瓜荞麦果酒制备工艺与品质分析.
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- China Brewing, 2022, v. 41, n. 9, p. 194, doi. 10.11882/j.issn.0254-5071.2022.09.033
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- Article
起泡山楂黄酒酿造工艺优化及品质评价.
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- China Brewing, 2022, v. 41, n. 9, p. 188, doi. 10.11882/j.issn.0254-5071.2022.09.032
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- Article
基于锡林郭勒草原本地乳酸菌的高脂型浩乳德的研发.
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- China Brewing, 2022, v. 41, n. 9, p. 183, doi. 10.11882/j.issn.0254-5071.2022.09.031
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- Article
富硒蓝莓全果果酒发酵工艺优化及抗氧化活性研究.
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- China Brewing, 2022, v. 41, n. 9, p. 176, doi. 10.11882/j.issn.0254-5071.2022.09.030
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- Article
昭通酱自然发酵过程中挥发性成分变化研究.
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- China Brewing, 2022, v. 41, n. 9, p. 169, doi. 10.11882/j.issn.0254-5071.2022.09.029
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- Article
裙带菜功能低聚糖的制备工艺优化.
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- China Brewing, 2022, v. 41, n. 9, p. 161, doi. 10.11882/j.issn.0254-5071.2022.09.028
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- Article
小麦和玉米发酵制备乙醇生产工艺比较.
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- China Brewing, 2022, v. 41, n. 9, p. 156, doi. 10.11882/j.issn.0254-5071.2022.09.027
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- Article
响应面法优化鼠李糖乳杆菌发酵蓝靛果产多酚工艺.
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- China Brewing, 2022, v. 41, n. 9, p. 150, doi. 10.11882/j.issn.0254-5071.2022.09.026
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- Article
响应面法优化乳酸菌抽提物的制备工艺研究.
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- China Brewing, 2022, v. 41, n. 9, p. 144, doi. 10.11882/j.issn.0254-5071.2022.09.025
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- Article
膜处理对酱腌菜卤汁中微生物和营养成分的影响.
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- China Brewing, 2022, v. 41, n. 9, p. 138, doi. 10.11882/j.issn.0254-5071.2022.09.024
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- Article
发酵营养剂NutrienFast添加时期对葡萄酒发酵的影响.
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- China Brewing, 2022, v. 41, n. 9, p. 134, doi. 10.11882/j.issn.0254-5071.2022.09.023
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自然发酵咖啡果醋中醋酸菌的分离鉴定.
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- China Brewing, 2022, v. 41, n. 9, p. 130, doi. 10.11882/j.issn.0254-5071.2022.09.022
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乳酸菌固态发酵豆粕产酸性能分析.
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- China Brewing, 2022, v. 41, n. 9, p. 124, doi. 10.11882/j.issn.0254-5071.2022.09.021
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陈酿期间无花果酒风味品质的变化.
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- China Brewing, 2022, v. 41, n. 9, p. 118, doi. 10.11882/j.issn.0254-5071.2022.09.020
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- 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.
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- China Brewing, 2022, v. 41, n. 9, p. 111, doi. 10.11882/j.issn.0254-5071.2022.09.019
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- 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.
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- China Brewing, 2022, v. 41, n. 9, p. 105, doi. 10.11882/j.issn.0254-5071.2022.09.018
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- Article
不同形态外源硒元素对白酒酒醅菌群的影响.
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- China Brewing, 2022, v. 41, n. 9, p. 99, doi. 10.11882/j.issn.0254-5071.2022.09.017
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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.
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- China Brewing, 2022, v. 41, n. 9, p. 93, doi. 10.11882/j.issn.0254-5071.2022.09.016
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Illumina MiSeq高通量测序分析红谷黄酒酒曲微生物菌群多样性.
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- China Brewing, 2022, v. 41, n. 9, p. 86, doi. 10.11882/j.issn.0254-5071.2022.09.015
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高产四甲基吡嗪微生物的筛选、鉴定及发酵条件优化.
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- China Brewing, 2022, v. 41, n. 9, p. 80, doi. 10.11882/j.issn.0254-5071.2022.09.014
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- 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.
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- China Brewing, 2022, v. 41, n. 9, p. 74, doi. 10.11882/j.issn.0254-5071.2022.09.013
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- 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.
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- China Brewing, 2022, v. 41, n. 9, p. 68, doi. 10.11882/j.issn.0254-5071.2022.09.012
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- Article
不同原料苹果酒的酿造特性研究.
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- China Brewing, 2022, v. 41, n. 9, p. 61, doi. 10.11882/j.issn.0254-5071.2022.09.01
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- 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.
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- China Brewing, 2022, v. 41, n. 9, p. 55, doi. 10.11882/j.issn.0254-5071.2022.09.010
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- Article
钓鱼台酱香型白酒风味轮构建及感官特性研究.
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- China Brewing, 2022, v. 41, n. 9, p. 49, doi. 10.11882/j.issn.0254-5071.2022.09.009
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- Article
低剂量酒精摄入对不同性别2型糖尿病小鼠的影响.
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- China Brewing, 2022, v. 41, n. 9, p. 43, doi. 10.11882/j.issn.0254-5071.2022.09.008
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- 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.
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- China Brewing, 2022, v. 41, n. 9, p. 37, doi. 10.11882/j.issn.0254-5071.2022.09.007
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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.
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- China Brewing, 2022, v. 41, n. 9, p. 31, doi. 10.11882/j.issn.0254-5071.2022.09.006
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- 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.
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- China Brewing, 2022, v. 41, n. 9, p. 24, doi. 10.11882/j.issn.0254-5071.2022.09.005
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桔梗化学成分的提取方法和药理作用概述.
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- China Brewing, 2022, v. 41, n. 9, p. 18, doi. 10.11882/j.issn.0254-5071.2022.09.004
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猕猴桃果醋的研究进展.
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- China Brewing, 2022, v. 41, n. 9, p. 13, doi. 10.11882/j.issn.0254-5071.2022.09.003
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中国白酒健康功能成分吡嗪类化合物研究进展.
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- China Brewing, 2022, v. 41, n. 9, p. 8, doi. 10.11882/j.issn.0254-5071.2022.09.002
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降血糖食品的研究进展.
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- China Brewing, 2022, v. 41, n. 9, p. 1, doi. 10.11882/j.issn.0254-5071.2022.09.001
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- Article