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1 . Academic Journal
一种基于三维矿山模型的矿产资源储量估算方法
저자
by
朱月霞
;
吴龙华
;
侯建光
;
侯振华
;
李运杰
.
소스
现代测绘 / Modern Surveying and Mapping
. 46(z1):57-59
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7 . Academic Journal
陶融型白酒正常和退化窖泥细菌群落多样性解析及其理化影响因素 / Analysis of bacterial community diversity in normal and degraded pit mud of Taorong-type Baijiu and its physicochemical influencing factors
저자
by
黄润娜
;
侯建光
;
崔璐芸
;
胡晓龙
;
刘延波
, et al.
소스
中国酿造 / China Brewing
. 41(8):25-31
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7 . Academic Journal
陶融型白酒正常和退化窖泥细菌群落多样性解析及其理化影响因素. (Chinese)
저자
by
黄润娜
;
侯建光
;
崔璐芸
;
胡晓龙
;
刘延波
, et al.
소스
China Brewing; 2022, Vol. 41 Issue 8, p25-31, 7p
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7 . Academic Journal
浓香型白酒酒醅中总RNA提取方法评价 / Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu
저자
by
胡晓龙
;
王康丽
;
宋丽丽
;
侯建光
;
曹振华
, et al.
소스
食品科学 / Food Science
. 42(2):74-82
Scopus
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7 . Academic Journal
陶融型大曲微生物多样性与挥发性风味成分的相关性研究 / Correlation between microbial diversity and volatile flavor components of Taorong-type Daqu
저자
by
陈蒙恩
;
侯建光
;
张振科
;
韩素娜
;
李建民
, et al.
소스
中国酿造 / China Brewing
. 39(10):54-60
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7 . Academic Journal
陶融型大曲培养贮存过程生化指标变化规律及相关性研究 / The change and correlational study of biochemical indices of Tao Rong-Daqu during the process of production and storage
저자
by
陈蒙恩
;
韩素娜
;
侯建光
;
李建民
;
陈伟平
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 46(13):146-151
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7 . Academic Journal
浓香型白酒酒醅中总RNA提取方法评价. (Chinese)
저자
by
胡晓龙
;
王康丽
;
宋丽丽
;
侯建光
;
曹振华
, et al.
소스
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 2, p74-82, 9p
Scopus
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7 . Academic Journal
陶融型大曲微生物多样性与挥发性风味成分的相关性研究. (Chinese)
저자
by
陈蒙恩
;
侯建光
;
张振科
;
韩素娜
;
李建民
, et al.
소스
China Brewing; 2020, Vol. 39 Issue 10, p54-60, 7p
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7 . Academic Journal
仰韶陶融型白酒大曲可培养微生物多样性研究 / Microbial diversity of culturable microorganism from Yangshao pottery-flavor Baijiu Daqu
저자
by
樊建辉
;
侯建光
;
郭福祥
;
陈蒙恩
;
杨方玉
, et al.
소스
中国酿造 / China Brewing
. 36(7):71-75
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7 . Academic Journal
仰韶陶香型高温大曲中挥发性香味物质分析 / Volatile Flavoring Components in Yangshao-flavor High-temperature Daqu
저자
by
韩素娜
;
牛姣
;
侯建光
;
HAN Suna
;
NIU Jiao
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (2):49-53
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