机译:比较八种商业酵母菌株对新鲜蒸馏白兰地化学和感官特征的影响
College of Life Science, Yantai University, Yantai, Shandong, 264005, People's Republic of China;
Technology Centre of Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264000, People's Republic of China;
Technology Centre of Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264000, People's Republic of China;
Technology Centre of Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264000, People's Republic of China;
Technology Centre of Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264000, People's Republic of China;
College of Life Science, Yantai University, Yantai, Shandong, 264005, People's Republic of China;
young brandy; yeasts; volatile compounds; sensory analysis; PCA;
机译:酵母菌株对韩国大米蒸馏酒的理化特性,甲醇和乙醛谱及挥发性化合物的影响
机译:商业红胶(中国发酵豆腐)中感官,理化参数和目标挥发性化合物之间的多元关系:QDA®和Flash Profile方法的比较
机译:商业红胶(中国发酵豆腐)中感官,理化参数和目标挥发性化合物之间的多元关系:QDA®和Flash Profile方法的比较
机译:细胞壁(表面)致病酵母念珠菌蛋白质组化学标签和LC-MS的蛋白质
机译:用于发酵的酵母菌株对蒸馏果白兰地中同类物浓度的影响。
机译:韩国商业蒸馏的感官和挥发性概况
机译:酵母菌株对韩国水稻蒸馏精神的物理化学特性,甲醇和乙醛谱和挥发性化合物