Works matching IS 02545071 AND DT 2024 AND VI 43 AND IP 11
Results: 44
“葡萄酒+文旅”融合发展为乡村振兴赋能 ————以陕西省丹凤县为例.
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- China Brewing, 2024, v. 43, n. 11, p. 273, doi. 10.11882/j.issn.0254-5071.2024.11.044
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数字经济赋能烟台葡萄酒产业现代化的研究.
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- China Brewing, 2024, v. 43, n. 11, p. 268, doi. 10.11882/j.issn.0254-5071.2024.11.043
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山茱萸葡萄果酒功能性价值认知研究.
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- China Brewing, 2024, v. 43, n. 11, p. 263, doi. 10.11882/j.issn.0254-5071.2024.11.042
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白酒产业酒旅融合:价值、困境及出路.
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- China Brewing, 2024, v. 43, n. 11, p. 259, doi. 10.11882/j.issn.0254-5071.2024.11.041
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中国白酒产业区域化发展特征及对策研究.
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- China Brewing, 2024, v. 43, n. 11, p. 254, doi. 10.11882/j.issn.0254-5071.2024.11.040
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啶酰菌胺单克隆抗体制备及其试纸条的研究.
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- China Brewing, 2024, v. 43, n. 11, p. 249, doi. 10.11882/j.issn.0254-5071.2024.11.039
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基于GC-IMS分析四种刺梨发酵酒中挥发性成分差异.
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- China Brewing, 2024, v. 43, n. 11, p. 242, doi. 10.11882/j.issn.0254-5071.2024.11.038
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基于全二维气相色谱-飞行时间质谱分析丹泉酱香型洞藏酒 挥发性风味物质.
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- China Brewing, 2024, v. 43, n. 11, p. 237, doi. 10.11882/j.issn.0254-5071.2024.11.037
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电子鼻结合HS-SPME-GC-MS技术解析贵州主产区红酸汤香气成分.
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- China Brewing, 2024, v. 43, n. 11, p. 231, doi. 10.11882/j.issn.0254-5071.2024.11.036
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酸马奶变温发酵工艺优化及其品质分析.
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- China Brewing, 2024, v. 43, n. 11, p. 224, doi. 10.11882/j.issn.0254-5071.2024.11.035
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不同产地脐橙鲜汁主要品质差异分析.
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- China Brewing, 2024, v. 43, n. 11, p. 216, doi. 10.11882/j.issn.0254-5071.2024.11.034
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一种清浓兼香型白酒的研发.
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- China Brewing, 2024, v. 43, n. 11, p. 211, doi. 10.11882/j.issn.0254-5071.2024.11.033
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- Article
枸杞水溶性抗氧化物质提取工艺优化及其活性成分分析.
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- China Brewing, 2024, v. 43, n. 11, p. 206, doi. 10.11882/j.issn.0254-5071.2024.11.032
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藜麦麸皮膳食纤维发酵工艺优化及其理化性质与结构特征研究.
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- China Brewing, 2024, v. 43, n. 11, p. 200, doi. 10.11882/j.issn.0254-5071.2024.11.031
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不同杜仲叶茶活性成分及抗氧化活性的比较.
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- China Brewing, 2024, v. 43, n. 11, p. 194, doi. 10.11882/j.issn.0254-5071.2024.11.030
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响应面法优化百香果艾尔精酿啤酒发酵工艺.
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- China Brewing, 2024, v. 43, n. 11, p. 187, doi. 10.11882/j.issn.0254-5071.2024.11.029
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- Article
酱油电渗析液用于酱油制曲的研究.
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- China Brewing, 2024, v. 43, n. 11, p. 180, doi. 10.11882/j.issn.0254-5071.2024.11.028
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利用酱香型白酒酒糟制备生物有机肥及其肥效的初步研究.
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- China Brewing, 2024, v. 43, n. 11, p. 167, doi. 10.11882/j.issn.0254-5071.2024.11.026
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乳酸菌发酵猕猴桃冻干果粉助干剂组成优化及品质评价.
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- China Brewing, 2024, v. 43, n. 11, p. 173, doi. 10.11882/j.issn.0254-5071.2024.11.027
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响应面法优化黑苹果发酵工艺及其抗氧化活性评价.
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- China Brewing, 2024, v. 43, n. 11, p. 159, doi. 10.11882/j.issn.0254-5071.2024.11.025
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贵州不同品种蓝莓酿酒品质差异研究.
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- China Brewing, 2024, v. 43, n. 11, p. 151, doi. 10.11882/j.issn.0254-5071.2024.11.024
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沙棘酵素发酵过程中主要酚类化合物含量及其抑菌活性变化.
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- China Brewing, 2024, v. 43, n. 11, p. 144, doi. 10.11882/j.issn.0254-5071.2024.11.023
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菌株“花5”产胞外多糖发酵条件优化及其生物活性研究.
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- China Brewing, 2024, v. 43, n. 11, p. 137, doi. 10.11882/j.issn.0254-5071.2024.11.022
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泉香型白酒风味轮的建立及感官特征研究.
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- China Brewing, 2024, v. 43, n. 11, p. 131, doi. 10.11882/j.issn.0254-5071.2024.11.021
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基于电子鼻和电子舌技术的红枣酒发酵过程中品质变化分析.
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- China Brewing, 2024, v. 43, n. 11, p. 125, doi. 10.11882/j.issn.0254-5071.2024.11.020
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灵芝子实体多糖提取工艺优化及对哮喘小鼠改善作用.
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- China Brewing, 2024, v. 43, n. 11, p. 119, doi. 10.11882/j.issn.0254-5071.2024.11.019
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- Article
变质浆水贮藏过程中理化指标及细菌菌群变化分析.
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- China Brewing, 2024, v. 43, n. 11, p. 113, doi. 10.11882/j.issn.0254-5071.2024.11.018
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基于HS-SPME-GC-MS分析浸泡型青梅酒挥发性风味物质.
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- China Brewing, 2024, v. 43, n. 11, p. 105, doi. 10.11882/j.issn.0254-5071.2024.11.017
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黄花菜梨汁发酵过程中理化性质与风味物质变化分析.
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- China Brewing, 2024, v. 43, n. 11, p. 99, doi. 10.11882/j.issn.0254-5071.2024.11.016
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中高温大曲发酵过程中曲皮、曲心微生物群落的差异性和变化规律.
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- China Brewing, 2024, v. 43, n. 11, p. 92, doi. 10.11882/j.issn.0254-5071.2024.11.015
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木糖发酵产2,3-丁二醇菌株的筛选鉴定及其发酵条件优化.
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- China Brewing, 2024, v. 43, n. 11, p. 85, doi. 10.11882/j.issn.0254-5071.2024.11.014
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- Article
高富硒酵母菌的筛选鉴定及其产香气物质成分分析.
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- China Brewing, 2024, v. 43, n. 11, p. 77, doi. 10.11882/j.issn.0254-5071.2024.11.013
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秸秆降解菌的筛选及复合菌系构建.
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- China Brewing, 2024, v. 43, n. 11, p. 70, doi. 10.11882/j.issn.0254-5071.2024.11.012
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原花色素对酿酒酵母细胞膜特性的影响.
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- China Brewing, 2024, v. 43, n. 11, p. 64, doi. 10.11882/j.issn.0254-5071.2024.11.011
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清香型白酒大曲中产酶产香霉菌的筛选、鉴定及耐受性研究.
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- China Brewing, 2024, v. 43, n. 11, p. 58, doi. 10.11882/j.issn.0254-5071.2024.11.010
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一株可提升黄酒酯香风味酵母菌的筛选、鉴定及其应用.
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- China Brewing, 2024, v. 43, n. 11, p. 51, doi. 10.11882/j.issn.0254-5071.2024.11.009
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新疆传统发酵乳制品中肠球菌的分离鉴定.
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- China Brewing, 2024, v. 43, n. 11, p. 46, doi. 10.11882/j.issn.0254-5071.2024.11.008
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产己酸微生物筛选及其在浓香型白酒窖泥养护中的应用研究.
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- China Brewing, 2024, v. 43, n. 11, p. 41, doi. 10.11882/j.issn.0254-5071.2024.11.007
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川派浓香型白酒大曲的典型产区差异性分析.
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- China Brewing, 2024, v. 43, n. 11, p. 34, doi. 10.11882/j.issn.0254-5071.2024.11.006
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中外传统食醋风味特征及品质指标差异分析.
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- China Brewing, 2024, v. 43, n. 11, p. 26, doi. 10.11882/j.issn.0254-5071.2024.11.005
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茶多酚的提取纯化技术研究进展.
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- China Brewing, 2024, v. 43, n. 11, p. 20, doi. 10.11882/j.issn.0254-5071.2024.11.004
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合成微生物群落的构建及其在发酵食品中的应用.
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- China Brewing, 2024, v. 43, n. 11, p. 13, doi. 10.11882/j.issn.0254-5071.2024.11.003
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浓香型白酒窖泥微生物群落及其养护技术研究进展.
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- China Brewing, 2024, v. 43, n. 11, p. 8, doi. 10.11882/j.issn.0254-5071.2024.11.002
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酱香型白酒风味及其关键物质分析技术研究进展.
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- China Brewing, 2024, v. 43, n. 11, p. 1, doi. 10.11882/j.issn.0254-5071.2024.11.001
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