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1 . Academic Journal
浓香型大曲培菌期主要微生物变化及挥发性风味物质合成影响因素研究 / Influencing Factors of Changes of Main Microorganisms and Synthesis of Volatile Flavor Substances During the Culture Period of Nongxiang Daqu
저자
by
刘能
;
何朝玖
;
陈杰
;
高杰
;
罗惠波
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (9):17-32
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7 . Academic Journal
不同贮存年份的五粮浓香型白酒挥发性风味物质对比分析 / Preliminary Analysis of Volatile Flavor Substances in Wuliang Strong Fragrant Baijiu of Different Storage Years
저자
by
胥佳
;
何朝玖
;
马浩
;
陈法君
;
明红梅
, et al.
소스
食品与发酵科技 / Sichuan Food and Fermentation
. 59(3):23-29
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7 . Academic Journal
不同发酵醅层的浓香型原酒风味成分对比分析 / Preliminary Study on the Differences in Flavor Components of Nongxiang Crude Liquor from Different Layers of Fermented Grains
저자
by
马世源
;
周健
;
明红梅
;
何朝玖
;
任清
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (6):109-116
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7 . Academic Journal
浓香型白酒窖泥养护探讨 / Discussion on pit mud maintenance of strong-flavor Baijiu
저자
by
江鹏
;
何朝玖
;
彭春芳
;
刘燕梅
;
肖龙泉
, et al.
소스
中国酿造 / China Brewing
. 40(2):12-15
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7 . Academic Journal
以黄水为培养基生产细菌纤维素 / Production of Bacterial Cellulose Using "Yellow Water"as Medium
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by
文章
;
何朝玖
;
陈才
;
钱芪云
;
王桥慧
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 42(9):100-107
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7 . Academic Journal
利用冷风摊凉控制酒醅入窖温度对浓香型白酒发酵的影响研究 / Study on Effect of Air Cooling System Control Start Temperature of Fermented Grains on Strong Aroma-type Baijiu Production
저자
by
何朝玖
;
卫春会
;
龙安
;
宋建科
;
邓杰
, et al.
소스
四川理工学院学报(自然科学版) / Journal of University of Science & Engineering(Natural Science Edition)
. 34(1):23-28
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7 . Academic Journal
浓香型大曲白酒窖泥微生物研究进展 / Research progress on pit mud microbes in the production process of strong-flavor Daqu Baijiu
저자
by
江鹏
;
何朝玖
;
刘燕梅
;
尚娟芳
;
兰小艳
, et al.
소스
中国酿造 / China Brewing
. 39(4):19-22
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7 . Academic Journal
浓香型白酒窖泥养护探讨. (Chinese)
저자
by
江鹏
;
何朝玖
;
彭春芳
;
刘燕梅
;
肖龙泉
, et al.
소스
China Brewing; 2021, Vol. 40 Issue 2, p12-15, 4p
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7 . Academic Journal
浓香型大曲白酒窖泥微生物研究进展. (Chinese)
저자
by
江鹏
;
何朝玖
;
刘燕梅
;
尚娟芳
;
兰小艳
, et al.
소스
China Brewing; 2020, Vol. 39 Issue 4, p19-22, 4p
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