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1 . Academic Journal
豉香型白酒主要风味成分调节醉酒效果及肝损伤保护作用 / Effect of major flavor components in Chi-flavor Baijiu to regulate intoxication and protect liver injury
저자
by
张敬媛
;
杜寿杰
;
关菁怡
;
何松贵
;
张仁杰
, et al.
소스
中国酿造 / China Brewing
. 42(10):25-31
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7 . Academic Journal
米香型白酒中不同制曲工艺的微生物群落结构差异分析 / Difference in Microbial Community Structure of Mixiang Xiaoqu by Different Production Technology
저자
by
皇甫洁
;
何猛超
;
刘雅
;
温银萍
;
韩兴林
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (10):17-21
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7 . Academic Journal
高酸价肉油在传统泡酒过程中的脂质氧化及风味成分变化 / Lipid oxidation and flavor change of pork fat pulp with high acid value during traditional liquor soaking
저자
by
梁诗雅
;
张凤娇
;
何松贵
;
关菁怡
;
黎伟刚
, et al.
소스
中国酿造 / China Brewing
. 41(11):120-126
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7 . Academic Journal
白酒醇酸酯比率对小鼠酒后乙醇代谢及行为能力的影响 / Effect of alcohols,acids and esters ratio in Baijiu on ethanol metabolism and behavioral ability of mice after drinking
저자
by
彭斌
;
张敬媛
;
何松贵
;
刘幼强
;
吴振强
, et al.
소스
中国酿造 / China Brewing
. 41(1):103-108
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7 . Academic Journal
豉香型白酒肥肉浸制产脂肪油及脂质氧化研究 / Production of fatty oil in the soaking process of pork fat and lipid oxidation for Chi-flavor Baijiu
저자
by
魏岱岳
;
梁诗雅
;
何松贵
;
黎伟刚
;
吴振强
, et al.
소스
中国酿造 / China Brewing
. 39(11):183-186
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7 . Academic Journal
基于电子舌技术的豉香型白酒分类识别研究 / Classification and recognition of Chi-flavor Baijiu based on electronic tongue technology
저자
by
孙文佳
;
方毅斐
;
汪廷彩
;
何松贵
;
刘嘉飞
, et al.
소스
中国酿造 / China Brewing
. 39(9):182-185
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7 . Academic Journal
陈肉酝浸对豉香型白酒风味影响的研究进展 / Advances on the meat immersion and its effect on Chi-flavor Baijiu
저자
by
黄清意
;
李湘銮
;
费永涛
;
白卫东
;
何松贵
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 46(19):284-288
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7 . Academic Journal
降低米香型白酒中杂醇油含量的蒸馏中试研究 / Pilot Study of the Distillation of Mixiang Baijiu to Reduce Fusel Oil Content
저자
by
郭梅君
;
刘幼强
;
何松贵
;
罗展英
;
GUO Meijun
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (2):67-73
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7 . Academic Journal
液态发酵法白酒的连续蒸馏方法研究 / Continuous Distillation of Baijiu by Liquid-State Fermentation
저자
by
郭梅君
;
刘幼强
;
曹荣冰
;
何松贵
;
陈少平
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (1):34-37
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7 . Academic Journal
红曲米添加量对红曲酒多酚成分及其抗氧化活性的影响 / Effect of Hongqu rice addition on polyphenol components and antioxidant properties of Hongqu rice wine
저자
by
陆方菊
;
彭斌
;
何松贵
;
吴振强
;
LU Fangju
, et al.
소스
中国酿造 / China Brewing
. 38(5):113-118
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