Works matching IS 02545071 AND DT 2023 AND VI 42 AND IP 2
Results: 42
基于“微笑曲线”的新疆葡萄酒产业链增值路径 .
- Published in:
- China Brewing, 2023, v. 42, n. 2, p. 258, doi. 10.11882/j.issn.0254-5071.2023.02.043
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辽宁白酒产业高质量发展路径与对策.
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- China Brewing, 2023, v. 42, n. 2, p. 251, doi. 10.11882/j.issn.0254-5071.2023.02.042
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HS-SPME-GC法测定酿造果酒中甲醇和杂醇的含量.
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- China Brewing, 2023, v. 42, n. 2, p. 245, doi. 10.11882/j.issn.0254-5071.2023.02.041
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- Article
基于气相色谱-离子迁移谱分析石花白酒风味特征.
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- China Brewing, 2023, v. 42, n. 2, p. 240, doi. 10.11882/j.issn.0254-5071.2023.02.040
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- Article
UPLC-MS/MS测定生乳与豆制饮品中咪唑烟酸残留.
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- China Brewing, 2023, v. 42, n. 2, p. 235, doi. 10.11882/j.issn.0254-5071.2023.02.039
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- Article
气相色谱-电子捕获检测器分析葡萄酒中的8种生物胺.
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- China Brewing, 2023, v. 42, n. 2, p. 228, doi. 10.11882/j.issn.0254-5071.2023.02.038
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- Article
高效液相色谱法同时测定天龙泉-陶藏酒中12种活性成分.
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- China Brewing, 2023, v. 42, n. 2, p. 221, doi. 10.11882/j.issn.0254-5071.2023.02.037
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- Article
气相色谱质谱联用法测定封窖泥中的两种土霉味物质.
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- China Brewing, 2023, v. 42, n. 2, p. 215, doi. 10.11882/j.issn.0254-5071.2023.02.036
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- Article
响应面法优化粘质沙雷氏菌产灵菌红素发酵工艺 .
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- China Brewing, 2023, v. 42, n. 2, p. 210, doi. 10.11882/j.issn.0254-5071.2023.02.035
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- Article
苦丁茶米酒的发酵工艺条件优化.
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- China Brewing, 2023, v. 42, n. 2, p. 205, doi. 10.11882/j.issn.0254-5071.2023.02.034
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- Article
威士忌麦芽新酒在Oloroso雪莉桶陈酿两年后挥发，生风味成分的变化 .
- Published in:
- China Brewing, 2023, v. 42, n. 2, p. 199, doi. 10.11882/j.issn.0254-5071.2023.02.033
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- Article
响应面法优化卡氏芽孢杆菌ST-1产芽孢发酵培养基.
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- China Brewing, 2023, v. 42, n. 2, p. 193, doi. 10.11882/j.issn.0254-5071.2023.02.032
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- Article
高产Monacolin K红曲霉的诱变选育及其与酿酒酵母共酵培养.
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- China Brewing, 2023, v. 42, n. 2, p. 189, doi. 10.11882/j.issn.0254-5071.2023.02.031
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- Article
响应面法优化五味子蜂蜜酒发酵工艺 .
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- China Brewing, 2023, v. 42, n. 2, p. 182, doi. 10.11882/j.issn.0254-5071.2023.02.030
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- Article
包装填充介质对低温等离子体杀菌处理泡萝卜贮藏品质的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 175, doi. 10.11882/j.issn.0254-5071.2023.02.029
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- Article
模糊综合评判结合响应面法优化鹰嘴豆酸奶发酵工艺.
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- China Brewing, 2023, v. 42, n. 2, p. 169, doi. 10.11882/j.issn.0254-5071.2023.02.028
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- Article
辣椒籽精油超临界Co<sub>2</sub>萃取工艺优化及挥发 生香气成分分析 .
- Published in:
- China Brewing, 2023, v. 42, n. 2, p. 163, doi. 10.11882/j.issn.0254-5071.2023.02.027
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- Article
抗尖孢镰刀菌贝莱斯芽孢杆菌P9培养基及发酵条件优化.
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- China Brewing, 2023, v. 42, n. 2, p. 157, doi. 10.11882/j.issn.0254-5071.2023.02.026
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- Article
微热辅助低温等离子体杀菌技术对榨菜贮藏期品质劣变的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 151, doi. 10.11882/j.issn.0254-5071.2023.02.025
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不同果酒挥发性风味物质对比分析.
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- China Brewing, 2023, v. 42, n. 2, p. 145, doi. 10.11882/j.issn.0254-5071.2023.02.024
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谷物牛奶复合发酵乳的发酵条件优化及贮存品质分析.
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- China Brewing, 2023, v. 42, n. 2, p. 138, doi. 10.11882/j.issn.0254-5071.2023.02.023
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- Article
五株有机高分子化合物降解菌的生物安全性分析.
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- China Brewing, 2023, v. 42, n. 2, p. 132, doi. 10.11882/j.issn.0254-5071.2023.02.022
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西南地区辣椒干制品中黄曲霉毒素污染状况及风险评估.
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- China Brewing, 2023, v. 42, n. 2, p. 126, doi. 10.11882/j.issn0254-5071.2023.02.021
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- Article
大鲵肝肽酒制备及其对小鼠酒后肝脏保护作用研究.
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- China Brewing, 2023, v. 42, n. 2, p. 120, doi. 10.11882/j.issn0254-5071.2023.02.020
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初始酸度对酿酒酵母发酵的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 115, doi. 10.11882/j.issn0254-5071.2023.02.019
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- Article
秸秆纤维素降解菌的分离筛选、复合菌系构建及产酶条件优化.
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- China Brewing, 2023, v. 42, n. 2, p. 108, doi. 10.11882/j.issn0254-5071.2023.02.018
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- Article
苦荞小曲酒半固态发酵工艺优化及挥发性风味成分分析.
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- China Brewing, 2023, v. 42, n. 2, p. 102, doi. 10.11882/j.issn0254-5071.2023.02.017
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- Article
马氏珠母贝酶解产物品质改良工艺优化.
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- China Brewing, 2023, v. 42, n. 2, p. 95, doi. 10.11882/j.issn0254-5071.2023.02.016
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- Article
中药材对清香型白酒主要酿造微生物及风味物质的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 89, doi. 10.11882/j.issn0254-5071.2023.02.015
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- Article
高通量测序分析新疆不同产区葡萄酒对大鼠肠道菌群多样性的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 83, doi. 10.11882/j.issn0254-5071.2023.02.014
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- Article
乳酸菌发酵对枸杞果汁体外抗氧化和抗炎活性的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 76, doi. 10.11882/j.issn0254-5071.2023.02.013
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- Article
不同品种高粱酿造清香型白酒的香味物质差异及其与理化品质的相关性.
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- China Brewing, 2023, v. 42, n. 2, p. 70, doi. 10.11882/j.issn0254-5071.2023.02.012
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- Article
山西老陈醋和怀仁醋酒精发酵阶段细菌菌群多样性分析.
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- China Brewing, 2023, v. 42, n. 2, p. 63, doi. 10.11882/j.issn0254-5071.2023.02.011
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- Article
KCl替代NaCl对东北酸菜细菌菌群多样性的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 58, doi. 10.11882/j.issn0254-5071.2023.02.010
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- Article
贝莱斯芽孢杆菌对小曲酒酿造过程中酵母菌生长及风味物质代谢的影响.
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- China Brewing, 2023, v. 42, n. 2, p. 53, doi. 10.11882/j.issn0254-5071.2023.02.009
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- Article
基于HPLC结合多元统计方法分析不同种类酒中有机酸的差异 .
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- China Brewing, 2023, v. 42, n. 2, p. 46, doi. 10.11882/j.issn0254-5071.2023.02.008
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- Article
发酵型米酒感官风味特征及其风味轮的构建.
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- China Brewing, 2023, v. 42, n. 2, p. 40, doi. 10.11882/j.issn0254-5071.2023.02.007
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- Article
多组学分析众麦1号和糯麦116两种制曲小麦的特征.
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- China Brewing, 2023, v. 42, n. 2, p. 32, doi. 10.11882/j.issn0254-5071.2023.02.006
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发酵果蔬汁功能特性及生物转化研究进展.
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- China Brewing, 2023, v. 42, n. 2, p. 22, doi. 10.11882/j.issn0254-5071.2023.02.004
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果酿啤酒的酿造工艺和品质研究进展.
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- China Brewing, 2023, v. 42, n. 2, p. 16, doi. 10.11882/j.issn0254-5071.2023.02.003
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微生物发酵技术在花生及其副产物中的应用.
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- China Brewing, 2023, v. 42, n. 2, p. 10, doi. 10.11882/j.issn0254-5071.2023.02.002
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我国露酒研究进展及主流产品开发特点.
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- China Brewing, 2023, v. 42, n. 2, p. 1, doi. 10.11882/j.issn.0254-5071.2023.02.001
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- Article