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Search Results - "母应春"
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不同糯米、小米与高粱混合酿造白酒风味对比分析
by
陈诺
,
母应春
,
苏伟
,
齐琦
,
林彩霞
Published in
中国酿造
(25.01.2025)
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剁椒萝卜后熟期微生物多样性与风味品质分析
by
安莲霞
,
苏伟
,
母应春
,
尹学东
Published in
食品工业科技
(01.10.2023)
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电磁场保鲜对贵州黑山羊品质的影响
by
李子涵
,
苏伟
,
母应春
,
周荣梅
,
张定奎
Published in
食品工业科技
(01.06.2023)
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基于LC-MS/MS不同香型白酒、鹿茸酒及鹿血酒非挥发性代谢物差异分析
by
李林竹
,
苏伟
,
母应春
,
齐琦
,
邹恬杏
,
姜远平
,
陈乾
Published in
中国酿造
(25.02.2025)
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洞酿酱香酒五轮次酿造过程中微生物与挥发性风味物质的相关性
by
林彩霞
,
苏伟
,
母应春
,
任婷婷
,
潘和勇
,
王家琴
Published in
食品工业科技
(01.10.2023)
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洞酿酱香型白酒第三轮次酒醅发酵过程中微生物与挥发性风味物质相关性分析
by
陈卓
,
苏伟
,
母应春
,
齐琦
,
邹恬杏
,
任婷婷
,
潘和勇
,
王家琴
Published in
中国酿造
(25.05.2024)
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不同加热温度对三穗鸭肉品质的影响
by
苏伟 陈旭 易重任 王瑜
母应春
Published in
广东农业科学
(2013)
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顶空固相微萃取气相色谱-质谱分析黄焖乌骨鸡的挥发性物质
by
王胜威 苏伟
母应春
陈旭 李俊
Published in
广东农业科学
(2013)
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传统与强化发酵羊肉香肠微生物多样性及代谢物差异分析
by
田海勇
,
苏伟
,
母应春
,
姜丽
,
赵驰
Published in
食品科学
(2022)
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不同原料对酱香大曲微生物群落结构及多样性的影响
by
赵驰
,
苏伟
,
母应春
,
郑璞
,
王涵钰
Published in
食品科学
(2022)
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剁椒山笋后熟过程中微生物与挥发性风味物质的相关性分析
by
陈添艳
,
苏伟
,
母应春
,
尹学东
Published in
食品科学
(27.03.2023)
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剁椒姜丝后熟阶段微生物与挥发性风味物质的相关性
by
田叶新
,
母应春
,
苏伟
,
尹学东
Published in
食品科学
(25.02.2023)
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