Works matching AU 王敬涵

Results: 9

桑葚果粉添加量对馒头品质及抗氧化能力的影响.

Published in:

Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 5, p. 133, doi. 10.16210/j.cnki.1007-7561.2024.05.017

By:

王敬涵;
杜密英;
黄水莲;
戴瑞

Publication type:

Article

芋头粉对低盐巴沙鱼鱼糜凝胶特性的影响.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 106, doi. 10.3969/j.issn.1000-9973.2024.08.018

By:

王敬涵;
王舒彤;
戴瑞;
杜密英;
胡燕;
武家宇;
赵冬

Publication type:

Article

正交试验结合模糊数学评价优化预制柠檬鸭工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 138, doi. 10.3969/j.issn.1000-9973.2024.04.023

By:

王敬涵;
胡燕;
梁欣;
戴瑞;
崔莹莹;
吴杨林;
李杰

Publication type:

Article

基于主成分分析 TG 酶对低盐鱼肠品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 85, doi. 10.3969/j.issn.1000-9973.2024.04.014

By:

戴瑞;
王敬涵;
植俊凯;
胡燕;
刘荣汉;
王浩明;
武家宇;
孙卉

Publication type:

Article

荔浦芋扣肉调味汁配方优化及挥发性风味分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 18, p. 269

By:

胡燕;
刘莹莹;
何志贵;
张宇晴;
崔莹莹;
王敬涵;
胡舰;
朱云龙

Publication type:

Article

萝蜜籽黑凉粉的研制.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 7, p. 2122

By:

勾玲;
陈玫伶;
宋君珍;
王敬涵;
杜密英;
刘荣汉;
戴瑞

Publication type:

Article

响应面法优化锅包肉炸制工艺.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 19, p. 7744

By:

王敬涵;
邱万发;
滕浩;
杜密英;
戴瑞

Publication type:

Article

桑叶粉添加量对生鲜面条品质及抗氧化活性的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 12, p. 226, doi. 10.13982/j.mfst.1673-9078.2023.12.1560

By:

戴瑞;
杜密英;
付晶晶;
孙卉;
谢玮;
武家宇;
王敬涵

Publication type:

Article

金花茶粉添加量对馒头品质及抗氧化性的比较分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 8, p. 156, doi. 10.13982/j.mfst.1673-9078.2023.8.1198

By:

杜密英;
戴瑞;
李杰;
付晶晶;
黄典亮;
王敬涵

Publication type:

Article