检索结果分析
成果/Result
| 题名 | 作者 | 出处 | 被引量 | 操作 | |
|---|---|---|---|---|---|
| 酱香型白酒酒醅中霉菌群落组成与功能酶活性 | 孙剑秋[1,2,3];刘雯雯[3];臧威[1 | 《中国食品学报》 | 18 | ||
| The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region | Yang, Huanyi[1];Peng, Qi[1];Zh | LWT-FOOD SCIENCE AND TECHNOLOGY | 16 | ||
| 传统绍兴黄酒酿造过程中酵母菌的动态监测 | 臧威[1];谢广发[2];孙剑秋[1];邹 | 《中国食品学报》 | 0 | ||
| Analysis and comparison of fungal communities in wheat Qus and Lin-fan yeast starters used as traditional starter cultures of Shaoxing Huangjiu | Yang, Huanyi[1];Kong, Xiangwei | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 0 | ||
| Two new teleomorphic Talaromyces species discovered from the estuary soil in China | Han, Pei-Jie[1]; Sun, Jian-Qiu | ResearchSquare | 0 |
