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1. 苹果酵素混菌发酵工艺优化.

2. 不同发酵温度对苹果酒理化性质及香气成分的影响.

3. 苹果酵素发酵过程中微生物群落与风味物质的相关性分析.

4. 复合益生菌发酵南瓜浆菌株筛选及发酵工艺优化.

5. 响应面法优化乳酸菌发酵苹果浆工艺及其抗氧化活性分析.

6. 混菌发酵产酶活性与苹果酒风味物质构成的相关性分析.

7. L-苯丙氨酸对苹果醋发酵乙酸-2-苯乙酯合成途径的影响.

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