Works matching AU 覃业优

Results: 15

常温低温发酵对二次发酵辣椒酱品质的影响比较.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 210

By:

郑训培;
覃业优;
巢瑾;
蒋立文;
李跑;
刘洋

Publication type:

Article

淡豆豉的生理活性和生产工艺研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5948

By:

陈怡;
刘洋;
覃业优;
蒋立文;
李跑;
廖卢艳

Publication type:

Article

3种常用剁椒加工品种的质构品质及果胶特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 103, doi. 10.16429/j.1009-7848.2022.11.012

By:

陈飞;
陈宇昱;
何双;
蒋立文;
覃业优;
王蓉蓉

Publication type:

Article

浏阳豆豉晾曲阶段相关指标的变化研究α.

Published in:

China Brewing, 2024, v. 43, n. 2, p. 82, doi. 10.11882/j.issn.0254-5071.2024.02.013

By:

覃业优;
周晓;
胡嘉亮;
颜婷;
刘洋

Publication type:

Article

不同菌株接入盐渍辣椒汁和干辣椒混合体系发酵风味物质的比较.

Published in:

China Brewing, 2021, v. 40, n. 1, p. 111, doi. 10.11882/j.issn.0254-5071.2021.01.021

By:

方俊;
陈怡;
蒋立文;
刘洋;
李跑;
覃业优;
邓放明

Publication type:

Article

以腌渍辣椒水作为发酵剂发酵干辣椒的微生物筛选.

Published in:

China Brewing, 2020, v. 39, n. 10, p. 109, doi. 10.11882/j.issn.0254-5071.2020.10.021

By:

陈怡;
方俊;
覃业优;
蒋立文;
刘洋;
李跑;
廖卢艳;
王蓉蓉;
周辉

Publication type:

Article

浏阳豆豉发酵中高产酶活菌株的分离鉴定及酶活性分析.

Published in:

China Brewing, 2020, v. 39, n. 8, p. 37, doi. 10.11882/j.issn.0254-5071.2020.08.008

By:

陈怡;
刘洋;
蒋立文;
李跑;
伟明;
覃业优

Publication type:

Article

不同年份陶坛剁椒在贮藏过程中的品质风味变化.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 169, doi. 10.7506/spkx1002-6630-20240415-133

By:

王宏伟;
刘宏娟;
覃业优;
徐那;
胡嘉亮;
袁晓;
刘洋;
蒋立文

Publication type:

Article

不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 116, doi. 10.7506/spkx1002-6630-20230605-038

By:

周晓;
李跑;
吴梓仟;
唐辉;
徐巨才;
蒋立文;
覃业优;
刘洋

Publication type:

Article

基于非靶向代谢组学的不同菌种强化发酵浏阳豆豉的代谢差异分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 42, doi. 10.7506/spkx1002-6630-20230227-246

By:

刘晶晶;
邓高文;
胡嘉亮;
覃业优;
刘洋;
蒋立文

Publication type:

Article

曲霉强化发酵对浏阳豆豉风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 267, doi. 10.7506/spkx1002-6630-20221128-325

By:

吴梓仟;
刘晶晶;
邓高文;
周晓;
蒋立文;
胡嘉亮;
覃业优;
刘洋

Publication type:

Article

不同质量分数食盐腌渍艳红辣椒的风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 175, doi. 10.7506/spkx1002-6630-20200819-255

By:

吴凯;
覃业优;
蒋立文;
周辉;
邓放明;
李跑;
王蓉蓉

Publication type:

Article

基于Illumina MiSeq高通量测序技术分析贵州水豆豉中细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20200902-017

By:

邓高文;
刘洋;
李跑;
廖卢艳;
尹含靓;
蒋立文;
覃业优;
肖何

Publication type:

Article

渥堆期间水分对浏阳豆豉微生物及品质风味的影响.

Published in:

Food & Machinery, 2024, n. 5, p. 11, doi. 10.13652/j.spjx.1003.5788.2023.60146

By:

蒋立文;
张浩东;
覃业优;
胡嘉亮;
刘洋

Publication type:

Article

不同渥堆工艺对浏阳豆豉多酚抗氧化及免疫活性的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 3, p. 277

By:

刘晶晶;
刘洋;
李跑;
覃业优;
胡嘉亮;
蒋立文

Publication type:

Article