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1 . Academic Journal
露酒香气感官特征及风味成分研究. (Chinese)
저자
by
牛曼思
;
王红梅
;
向玲
;
屠婷瑶
;
李姝
, et al.
소스
China Brewing; 2023, Vol. 42 Issue 7, p248-253, 6p
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7 . Academic Journal
β-烟酰胺单核苷酸促秀丽隐杆线虫生长及其作用机制 / Effect of β-Nicotinamide Mononucleotide on the Growth Promotion of Caenorhabditis elegans and Its Mechanism
저자
by
李姝
;
童钰琴
;
杨舒淋
;
杨阳
;
牛曼思
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 44(19):417-426
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7 . Academic Journal
红茶香气特征定量描述分析和红茶香气风味轮的构建 / Quantitative Description Analysis of Black Tea Aroma Characteristics and Construction of Black Tea Aroma Flavor Wheel
저자
by
戴秋涟
;
刘光钱
;
张芮
;
牛曼思
;
屠婷瑶
, et al.
소스
食品与发酵科技 / Sichuan Food and Fermentation
. 59(6):103-175
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7 . Academic Journal
HS-SPME结合GC-MS技术对不同地区甜酒曲挥发性风味化合物的研究分析 / Identification of Volatile Flavor Components in Jiuniang Starters from Different Regions by HS-SPME-GC-MS
저자
by
向玲
;
屠婷瑶
;
贾俊杰
;
王红梅
;
牛曼思
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (9):38-46
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7 . Academic Journal
露酒香气感官特征及风味成分研究 / Sensory characteristics and flavor components of Lujiu
저자
by
牛曼思
;
王红梅
;
向玲
;
屠婷瑶
;
李姝
, et al.
소스
中国酿造 / China Brewing
. 42(7):248-253
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7 . Academic Journal
发酵型米酒感官风味特征及其风味轮的构建 / Sensory flavor characteristics of fermented rice wine and construction of its flavor wheel
저자
by
屠婷瑶
;
贾俊杰
;
牛曼思
;
郑蕾
;
戴秋涟
, et al.
소스
中国酿造 / China Brewing
. 42(2):40-45
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7 . Academic Journal
同一地区中温和高温大曲理化性质及真菌群落组成的比较研究 / A Comparative Study on Physicochemical Indices and Fungal Community Composition of Medium-temperature and High-temperature Daqus from the Same Region
저자
by
杨阳
;
牛曼思
;
戴秋涟
;
李姝
;
沈才洪
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 44(13):150-159
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7 . Academic Journal
不同产地酱香型白酒感官特征与重要挥发性成分差异分析 / Comparison of Sensory Characteristics and Flavor Substances of Jiangxiang Baijiu from Different Producing Areas
저자
by
郑蕾
;
马龙
;
牛曼思
;
向玲
;
屠婷瑶
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (5):54-64
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7 . Academic Journal
中式威士忌生产工艺及其口感研究进展 / Research Progress in Production Process and Taste of Chinese Whisky
저자
by
袁培欣
;
敖宗华
;
刘小刚
;
童凯
;
林蔼
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (8):90-96
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7 . Academic Journal
发酵型米酒感官风味特征及其风味轮的构建. (Chinese)
저자
by
屠婷瑶
;
贾俊杰
;
牛曼思
;
郑蕾
;
戴秋涟
, et al.
소스
China Brewing; 2023, Vol. 42 Issue 2, p40-45, 6p
Find it @ DONGA
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