Works matching IS 02545071 AND DT 2023 AND VI 42 AND IP 5
Results: 41
以集群品牌建设提升泸酒产业价值及竞争力研究.
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- China Brewing, 2023, v. 42, n. 5, p. 260, doi. 10.11882/j.issn.0254-5071.2023.05.041
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葡萄酒与其他果酒购买行为影响因素分析.
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- China Brewing, 2023, v. 42, n. 5, p. 255, doi. 10.11882/j.issn.0254-5071.2023.05.040
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中国白酒文化特征要素分析与内涵理论模型.
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- China Brewing, 2023, v. 42, n. 5, p. 248, doi. 10.11882/j.issn.0254-5071.2023.05.039
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- Article
基于电子鼻和电子舌对广东地区腐乳气味和滋味的差异分析.
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- China Brewing, 2023, v. 42, n. 5, p. 243, doi. 10.11882/j.issn.0254-5071.2023.05.038
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- Article
基于OAV分析多粮浓香型调味酒陈酿过程中风味物质的变化.
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- China Brewing, 2023, v. 42, n. 5, p. 237, doi. 10.11882/j.issn.0254-5071.2023.05.037
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利用RT-fqPCR技术鉴定益生菌粉中的植物乳杆菌.
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- China Brewing, 2023, v. 42, n. 5, p. 232, doi. 10.11882/j.issn.0254-5071.2023.05.036
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- Article
塔式蒸馏对优质酒产率与风味物质馏出的影响.
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- China Brewing, 2023, v. 42, n. 5, p. 226, doi. 10.11882/j.issn.0254-5071.2023.05.035
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- Article
超微粉碎辅助超声波提取葡萄酒泥多酚条件优化.
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- China Brewing, 2023, v. 42, n. 5, p. 220, doi. 10.11882/j.issn.0254-5071.2023.05.034
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- Article
板栗果酒发酵工艺优化及香气成分分析.
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- China Brewing, 2023, v. 42, n. 5, p. 212, doi. 10.11882/j.issn.0254-5071.2023.05.033
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- Article
鼠李糖乳杆菌产胞外多糖发酵条件优化及发酵动力学模型构建.
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- China Brewing, 2023, v. 42, n. 5, p. 206, doi. 10.11882/j.issn.0254-5071.2023.05.032
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- Article
利用蚯蚓处理酱香型白酒酒糟生产有机肥的探究.
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- China Brewing, 2023, v. 42, n. 5, p. 201, doi. 10.11882/j.issn.0254-5071.2023.05.031
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- Article
白地霉S13固态发酵白酒条件优化.
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- China Brewing, 2023, v. 42, n. 5, p. 196, doi. 10.11882/j.issn.0254-5071.2023.05.030
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- Article
辣木叶发酵饮料的发酵工艺优化.
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- China Brewing, 2023, v. 42, n. 5, p. 191, doi. 10.11882/j.issn.0254-5071.2023.05.029
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- Article
基于气相色谱与支持向量机的浓香型白酒基酒等级判断模型研究.
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- China Brewing, 2023, v. 42, n. 5, p. 184, doi. 10.11882/j.issn.0254-5071.2023.05.028
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- Article
产耐高温果胶酶菌株筛选鉴定、产酶条件优化及酶学性质研究.
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- China Brewing, 2023, v. 42, n. 5, p. 176, doi. 10.11882/j.issn.0254-5071.2023.05.027
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- Article
岭南地区米香型白酒特征风味物质分析研究.
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- China Brewing, 2023, v. 42, n. 5, p. 171, doi. 10.11882/j.issn.0254-5071.2023.05.026
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- Article
低产高级醇酵母的筛选及其发酵特性研究.
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- China Brewing, 2023, v. 42, n. 5, p. 165, doi. 10.11882/j.issn.0254-5071.2023.05.025
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- Article
酒曲中高产蛋白酶菌株的筛选及其发酵培养基优化.
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- China Brewing, 2023, v. 42, n. 5, p. 157, doi. 10.11882/j.issn.0254-5071.2023.05.024
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特香型白酒中高温和高温大曲细菌类群比较分析.
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- China Brewing, 2023, v. 42, n. 5, p. 151, doi. 10.11882/j.issn.0254-5071.2023.05.023
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单菌与混菌发酵软枣猕猴桃果酒品质比较.
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- China Brewing, 2023, v. 42, n. 5, p. 145, doi. 10.11882/j.issn.0254-5071.2023.05.022
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优质酿酒高粱品种筛选研究.
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- China Brewing, 2023, v. 42, n. 5, p. 139, doi. 10.11882/j.issn.0254-5071.2023.05.021
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- Article
不同发酵方式蓝莓果酒发酵过程中理化指标和抗氧化能力的动态变化.
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- China Brewing, 2023, v. 42, n. 5, p. 132, doi. 10.11882/j.issn.0254-5071.2023.05.020
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四大名醋理化指标、风味成分和功能成分差异性比较.
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- China Brewing, 2023, v. 42, n. 5, p. 125, doi. 10.11882/j.issn.0254-5071.2023.05.019
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婴儿粪便来源双歧杆菌的筛选、鉴定及生物学表征.
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- China Brewing, 2023, v. 42, n. 5, p. 119, doi. 10.11882/j.issn.0254-5071.2023.05.018
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不同品种梨制备的陈酿梨酒品质分析及抗氧化活性.
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- China Brewing, 2023, v. 42, n. 5, p. 113, doi. 10.11882/j.issn.0254-5071.2023.05.017
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高产腺嘌呤核苷酸菌株的筛选及发酵工艺优化.
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- China Brewing, 2023, v. 42, n. 5, p. 105, doi. 10.11882/j.issn.0254-5071.2023.05.016
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风味型甜酒曲的研制 .
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- China Brewing, 2023, v. 42, n. 5, p. 97, doi. 10.11882/j.issn.0254-5071.2023.05.015
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复合诱变选育虾青素高产菌株及发酵条件优化.
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- China Brewing, 2023, v. 42, n. 5, p. 91, doi. 10.11882/j.issn.0254-5071.2023.05.014
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不同陈酿年份镇江香醋品质指标和功能成分的比较.
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- China Brewing, 2023, v. 42, n. 5, p. 85, doi. 10.11882/j.issn.0254-5071.2023.05.013
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- Article
季也蒙毕赤酵母MCJ-1培养条件优化及其冻干菌粉的制备.
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- China Brewing, 2023, v. 42, n. 5, p. 78, doi. 10.11882/j.issn.0254-5071.2023.05.012
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后火曲制作过程中理化、生化指标和微生物菌群变化及其相关性分析.
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- China Brewing, 2023, v. 42, n. 5, p. 70, doi. 10.11882/j.issn.0254-5071.2023.05.011
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麸曲品质评价及微生物群落结构解析.
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- China Brewing, 2023, v. 42, n. 5, p. 64, doi. 10.11882/j.issn.0254-5071.2023.05.010
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- Article
不同类型橡木桶陈酿干红葡萄酒中橡木源挥发性香气物质差异分析.
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- China Brewing, 2023, v. 42, n. 5, p. 56, doi. 10.11882/j.issn.0254-5071.2023.05.009
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- Article
酱香型白酒酒醅中高产酒精酵母的筛选及耐受性研究.
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- China Brewing, 2023, v. 42, n. 5, p. 50, doi. 10.11882/j.issn.0254-5071.2023.05.008
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蚕豆豆瓣酱发酵过程中微生物群落与挥发性风味物质的相关性.
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- China Brewing, 2023, v. 42, n. 5, p. 41, doi. 10.11882/j.issn.0254-5071.2023.05.007
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- Article
浓香型白酒发酵过程中黄水与酒醅的相关性.
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- China Brewing, 2023, v. 42, n. 5, p. 35, doi. 10.11882/j.issn.0254-5071.2023.05.006
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基于高通量测序技术分析天津高温大曲微生物菌群多样性.
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- China Brewing, 2023, v. 42, n. 5, p. 28, doi. 10.11882/j.issn.0254-5071.2023.05.005
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白酒酒曲微生物菌群对其风味形成影响研究进展.
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- China Brewing, 2023, v. 42, n. 5, p. 22, doi. 10.11882/j.issn.0254-5071.2023.05.004
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高通量测序技术在白酒微生物多样性中的研究进展.
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- China Brewing, 2023, v. 42, n. 5, p. 15, doi. 10.11882/j.issn.0254-5071.2023.05.003
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发酵酒中高级醇的研究进展.
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- China Brewing, 2023, v. 42, n. 5, p. 9, doi. 10.11882/j.issn.0254-5071.2023.05.002
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白酒发酵过程中异戊醇合成机制与减控研究进展.
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- China Brewing, 2023, v. 42, n. 5, p. 1, doi. 10.11882/j.issn.0254-5071.2023.05.001
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- Article