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Search Results - 国家酒类品质与安全国际联合研究中心,北京 100015%中国酒业协会 北京 100831%天津科技大学生物工程学院工业发酵微生物教育部重点实验室,天津 300457
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不同地区酱香型白酒风格特征及风味物质构成差异相关性研究
by
许忠平
,
梁明锋
,
张娇娇
,
雷显仲
,
沈世明
,
张明松
,
孙志伟
,
刘海坡
,
张翠英
,
韩兴林
Published in
中国酿造
(25.02.2024)
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不同工艺酱香型白酒风味物质特征分析
by
许忠平
,
郭红莉
,
张娇娇
,
先婷婷
,
沈世明
,
李进
,
孙志伟
,
刘海坡
,
张翠英
,
韩兴林
Published in
食品工业科技
(2025)
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Journal Article
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engineering
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correlation
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different regions
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principal component analysis
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sauce-flavor baijiu
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skeleton flavor substances
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style characteristics
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Chinese
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DOAJ Directory of Open Access Journals
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