烟台葡萄酒文旅融合驱动的产业协同发展实践探索 ——基于共享发展理论视角的分析.
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- China Brewing, 2023, v. 42, n. 12, p. 269, doi. 10.11882/j.issn.0254-5071.2023.12.042
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Works matching IS 02545071 AND DT 2023 AND VI 42 AND IP 12
Results: 42
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贵州白酒旅游资源空间分布特征及开发策略分析.
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- China Brewing, 2023, v. 42, n. 12, p. 262, doi. 10.11882/j.issn.0254-5071.2023.12.041
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3
赤水河流域酱香型白酒经济共同体构建研究.
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- China Brewing, 2023, v. 42, n. 12, p. 256, doi. 10.11882/j.issn.0254-5071.2023.12.040
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4
基于离子交换色谱法同时测定果酒中8种有机酸.
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- China Brewing, 2023, v. 42, n. 12, p. 249, doi. 10.11882/j.issn.0254-5071.2023.12.039
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5
基于仿生学和GC-IMS技术分析市售不同酒曲清香型白酒的风味特征.
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- China Brewing, 2023, v. 42, n. 12, p. 244, doi. 10.11882/j.issn.0254-5071.2023.12.038
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6
基于GC-IMS不同年份黄酒挥发性风味物质分析.
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- China Brewing, 2023, v. 42, n. 12, p. 237, doi. 10.11882/j.issn.0254-5071.2023.12.037
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7
基于智能感官和GC-MS技术分析市售酱香型白酒的品质.
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- China Brewing, 2023, v. 42, n. 12, p. 232, doi. 10.11882/j.issn.0254-5071.2023.12.036
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8
响应面法优化风柜斗草发酵工艺及抗氧化活性分析.
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- China Brewing, 2023, v. 42, n. 12, p. 226, doi. 10.11882/j.issn.0254-5071.2023.12.035
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9
百香果酒发酵动力学及抗氧化活性研究.
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- China Brewing, 2023, v. 42, n. 12, p. 219, doi. 10.11882/j.issn.0254-5071.2023.12.034
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10
甜香型甘蔗甜茶酒发酵工艺优化及品质分析.
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- China Brewing, 2023, v. 42, n. 12, p. 212, doi. 10.11882/j.issn.0254-5071.2023.12.034
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11
黑果腺肋花楸果酒发酵条件优化及抗氧化活性分析.
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- China Brewing, 2023, v. 42, n. 12, p. 206, doi. 10.11882/j.issn.0254-5071.2023.12.032
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12
基于响应面法和模糊数学感官评价法优化油茶籽粕酱油酿造工艺.
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- China Brewing, 2023, v. 42, n. 12, p. 198, doi. 10.11882/j.issn.0254-5071.2023.12.031
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13
不同发酵温度对苹果酒理化性质及香气成分的影响.
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- China Brewing, 2023, v. 42, n. 12, p. 191, doi. 10.11882/j.issn.0254-5071.2023.12.030
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14
不同果胶酶对低醇桑葚果酒品质的影响研究.
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- China Brewing, 2023, v. 42, n. 12, p. 185, doi. 10.11882/j.issn.0254-5071.2023.12.029
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15
不同果肉含量对龙眼干白葡萄酒品质的影响.
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- China Brewing, 2023, v. 42, n. 12, p. 178/, doi. 10.11882/j.issn.0254-5071.2023.12.028
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16
低醇安梨果酒发酵工艺优化及其挥发性风味成分分析.
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- China Brewing, 2023, v. 42, n. 12, p. 170, doi. 10.11882/j.issn.0254-5071.2023.12.027
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17
蓝莓酵素复合菌种发酵工艺优化及品质分析.
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- China Brewing, 2023, v. 42, n. 12, p. 165, doi. 10.11882/j.issn.0254-5071.2023.12.026
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18
近红外光谱技术在北方浓香型白酒酿造糟醅理化指标快速检测中的应用.
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- China Brewing, 2023, v. 42, n. 12, p. 161, doi. 10.11882/j.issn.0254-5071.2023.12.025
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19
猕猴桃苹果复合果酒低温发酵工艺优化及品质分析.
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- China Brewing, 2023, v. 42, n. 12, p. 153, doi. 10.11882/j.issn.0254-5071.2023.12.024
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20
不同前处理方法对酱香型白酒挥发性风味成分的影响.
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- China Brewing, 2023, v. 42, n. 12, p. 14, doi. 10.11882/j.issn.0254-5071.2023.12.023
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21
桑葚酒发酵工艺条件优化及其品质分析.
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- China Brewing, 2023, v. 42, n. 12, p. 137, doi. 10.11882/j.issn.0254-5071.2023.12.022
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22
菌酶协同转化白酒丟糟制备微晶纤维素及Nisin工艺条件优化.
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- China Brewing, 2023, v. 42, n. 12, p. 130, doi. 10.11882/j.issn.0254-5071.2023.12.021
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23
白酒酒糟稻壳基生物炭的制备及吸附应用.
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- China Brewing, 2023, v. 42, n. 12, p. 123, doi. 10.11882/j.issn.0254-5071.2023.12.020
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24
葡萄籽提取物化学成分分析及防腐效果评价.
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- China Brewing, 2023, v. 42, n. 12, p. 117, doi. 10.11882/j.issn.0254-5071.2023.12.019
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25
产淀粉酶和蛋白酶芽孢杆菌的筛选鉴定及其酶学性质分析.
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- China Brewing, 2023, v. 42, n. 12, p. 110, doi. 10.11882/j.issn.0254-5071.2023.12.018
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26
小红尖椒对红酸汤的微生物群落结构及其品质的影响.
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- China Brewing, 2023, v. 42, n. 12, p. 104, doi. 10.11882/j.issn.0254-5071.2023.12.017
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27
人工培养窖泥中微生物菌群多样性解析.
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- China Brewing, 2023, v. 42, n. 12, p. 99, doi. 10.11882/j.issn.0254-5071.2023.12.016
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28
花期糯红高梁内生酵母分离鉴定及功能菌筛选.
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- China Brewing, 2023, v. 42, n. 12, p. 93, doi. 10.11882/j.issn.0254-5071.2023.12.015
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29
高产酯酶细菌的筛选、鉴定及复合诱变选育.
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- China Brewing, 2023, v. 42, n. 12, p. 87, doi. 10.11882/j.issn.0254-5071.2023.12.014
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30
窖泥中酯化菌的筛选鉴定及协同发酵条件优化.
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- China Brewing, 2023, v. 42, n. 12, p. 81, doi. 10.11882/j.issn.0254-5071.2023.12.013
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31
自然发酵猕猴桃果酒中降苹果酸酵母的筛选与鉴定.
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- China Brewing, 2023, v. 42, n. 12, p. 76, doi. 10.11882/j.issn.0254-5071.2023.12.012
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32
不同采收期对赤霞珠葡萄果实及其葡萄酒品质的影响.
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- China Brewing, 2023, v. 42, n. 12, p. 70, doi. 10.11882/j.issn.0254-5071.2023.12.011
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33
产马乳酒乳杆菌马乳酒亚种ZW18益生基因分析.
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- China Brewing, 2023, v. 42, n. 12, p. 62, doi. 10.11882/j.issn.0254-5071.2023.12.010
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34
六神曲两步法发酵微生物群落结构及功能分析.
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- China Brewing, 2023, v. 42, n. 12, p. 54, doi. 10.11882/j.issn.0254-5071.2023.12.009
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35
奇孢根霉强化中温大曲对糟醅发酵过程的影响.
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- China Brewing, 2023, v. 42, n. 12, p. 45, doi. 10.11882/j.issn.0254-5071.2023.12.008
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36
中温大曲中产淀粉酶芽孢杆菌的筛选鉴定及培养条件优化.
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- China Brewing, 2023, v. 42, n. 12, p. 38, doi. 10.11882/j.issn.0254-5071.2023.12.007
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37
三类传统发酵食品中蜡样芽孢杆菌的污染状况研究.
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- China Brewing, 2023, v. 42, n. 12, p. 33, doi. 10.11882/j.issn.0254-5071.2023.12.006
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38
猴头菌固体发酵技术及其对发酵产物中生物活性物质影响研究进展.
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- China Brewing, 2023, v. 42, n. 12, p. 28, doi. 10.11882/j.issn.0254-5071.2023.12.005
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39
果酒及果酒酿造工艺的研究进展.
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- China Brewing, 2023, v. 42, n. 12, p. 22, doi. 10.11882/j.issn.0254-5071.2023.12.004
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40
组学技术在白酒酿造微生物中的应用进展.
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- China Brewing, 2023, v. 42, n. 12, p. 13, doi. 10.11882/j.issn.0254-5071.2023.12.003
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41
浓香型白酒窖泥微生物群落及其风味成分研究进展.
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- China Brewing, 2023, v. 42, n. 12, p. 9, doi. 10.11882/j.issn.0254-5071.2023.12.002
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42
美拉德反应对啤酒风味的影响研究进展.
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- China Brewing, 2023, v. 42, n. 12, p. 1, doi. 10.11882/j.issn.0254-5071.2023.12.001
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