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Search Results - 中国食品发酵工业研究院,北京100015
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纳豆激酶的质量与安全评价研究进展
by
王露露
,
陈楠楠
,
曹梦思
,
李斌
,
彭雪菲
,
刘捷
,
张静
,
郭新光
,
刘明
,
别小妹
Published in
食品工业科技
(01.12.2021)
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基于核磁共振和化学计量学鉴别啤酒类别
by
符艳美
,
张祎迒
,
王道兵
,
冯迪
,
罗静仪
,
钟其顶
Published in
食品安全质量检测学报
(2024)
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气相色谱-离子迁移谱法结合多元统计学分析不同陈酿时间白兰地的挥发性香气成分差异
by
邬子璇
,
杨洋
,
李美吟
,
陈礼嘉
,
许驰
,
张春艳
,
林园
,
王健
Published in
食品安全质量检测学报
(2022)
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散养与笼养鸡蛋中稳定碳氮同位素特征研究
by
戴祁 钟其顶 王道兵 武竹英 陈珊珊 肖冬光
Published in
质谱学报
(2016)
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气相色谱-燃烧-同位素比值质谱法测定发酵液中尿素δ13C和δ15N
by
李国辉 钟其顶 王道兵 申世刚
Published in
质谱学报
(2016)
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快速测定含水溶液中乙醇的氧同位素比值
by
钟其顶 王道兵 李国辉
Published in
质谱学报
(2016)
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固相萃取柱净化-气相色谱法定量测定食用植物油中饱和烃类矿物油
by
杨春艳 郑涛 柯润辉 安红梅 田菲菲 尹建军 宋全厚
Published in
食品安全质量检测学报
(2017)
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高效液相色谱-电感耦合等离子体质谱法测定大米中无机砷
by
史潜玉 刘立 倪志尧 柯润辉 赵欣 尹建军 宋全厚
Published in
食品安全质量检测学报
(2017)
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世界蒸馏酒的感官评比比较研究
by
程佳路 张英
Published in
食品安全质量检测学报
(2015)
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气相色谱-串联质谱技术在食品分析中的应用研究进展
by
李春扬
,
张晓磊
,
田菲菲
,
饶静
,
梁志莹
,
程劲松
,
尹建军
,
宋全厚
Published in
食品安全质量检测学报
(2016)
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气相色谱—串联质谱技术在食品分析中的应用研究进展
by
李春扬 张晓磊 田菲菲 饶静 梁志莹 程劲松 尹建军 宋全厚
Published in
食品安全质量检测学报
(2016)
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白酒产品关键感官特征与质量性价比研究
by
刘明 刘传贺 吕志远 路江浩 孟镇 高红波 张梦梦 刘玉涛 钟其顶 李秀华
Published in
食品安全质量检测学报
(2016)
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基于支持向量机的大枣内部虫害无损检测
by
陈红光 王健 中野和弘 敖长林
Published in
东北农业大学学报
(2014)
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果汁中农药多菌灵国内外标准的对比分析
by
李庆鹏;崔文慧;郑淼;项丽霞;郭芹;靳婧;哈益明
Published in
食品安全质量检测学报
(2013)
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高通量测序技术分析西藏不同海拔地区曲拉微生物多样性
by
薛蓓
,
卢灏泽
,
杨帆
,
张洋铭
,
罗章
,
张凤杰
,
薛洁
Published in
食品科学
(2022)
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非酿酒酵母Nakazawaea ishiwadae GDMCC 60786产乙酸乙酯的诱变菌株筛选及其安全性评价
by
马文瑞
,
孙志伟
,
石俊
,
张小娜
,
于佳俊
,
裴疆森
,
王德良
,
贾士儒
,
薛洁
,
钟成
Published in
食品科学
(2023)
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通过外源添加芽孢杆菌提升北方地区高温大曲的品质
by
何猛超
,
邬子璇
,
西玉玲
,
张德中
,
陈玉莲
,
李坤
,
井会涵
,
王鸿博
,
刘海坡
,
陈杉彬
,
韩兴林
Published in
食品工业科技
(2024)
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不同二次蒸馏方式对威士忌新酒风味的影响
by
杨云霞
,
路峻
,
宋绪磊
,
王欣
,
王恒
,
王德良
,
杨贻功
,
仲崇沪
,
张芙瑜
Published in
中国酿造
(2025)
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酱香型白酒高温大曲贮曲过程理化性质与微生物演替规律分析
by
冯智伟
,
郭松波
,
孙朋朋
,
谢三款
,
张娇娇
,
沈世明
,
刘海坡
,
王敏
,
韩兴林
,
王德良
Published in
中国酿造
(30.10.2024)
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不同工艺酱香型白酒风味物质特征分析
by
许忠平
,
郭红莉
,
张娇娇
,
先婷婷
,
沈世明
,
李进
,
孙志伟
,
刘海坡
,
张翠英
,
韩兴林
Published in
食品工业科技
(2025)
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