Works by 万茵

Results: 10

不同油温对辣椒油风味和辣度的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 5, p. 25, doi. 10.16433/j.1673-2383.2023.05.004

By:

林素钦;
马文婧;
何新超;
付桂明;
钟剑;
彭红;
万茵

Publication type:

Article

平卧菊三七提取物降尿酸活性的物质基础分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 134, doi. 10.7506/spkx1002-6630-20230710-111

By:

马文婧;
付桂明;
赵富强;
林素钦;
万茵

Publication type:

Article

优良酿酒酵母筛选及其对脐橙果醋品质的影响.

Published in:

Journal of Nanchang University (Natural Science), 2023, v. 47, n. 5, p. 433

By:

王凯月;
陈延儒;
范浩伟;
焦颂丹;
蒋启海;
万茵;
刘云;
付桂明

Publication type:

Article

栀子苷与热处理大豆分离蛋白相互作用机理.

Published in:

Journal of Nanchang University (Natural Science), 2023, v. 47, n. 1, p. 40

By:

冯思麟;
范浩伟;
马文婧;
赵富强;
谢芳;
罗竞成;
舒佳;
付桂明;
万茵

Publication type:

Article

以TGase催化交联鱼皮明胶为壁材制备罗伊氏乳杆菌微胶囊工艺.

Published in:

Journal of Nanchang University (Natural Science), 2021, v. 45, n. 6, p. 553

By:

郭帅玲;
张钰龙;
廖嘉婧;
徐进;
巫小丹;
万茵;
付桂明

Publication type:

Article

特香型白酒大曲中酵母菌的筛选及产香性能.

Published in:

Journal of Nanchang University (Natural Science), 2021, v. 45, n. 4, p. 351

By:

陈妍;
蔡文琴;
陈延儒;
洪丽霞;
巫小丹;
黄冰静;
万茵;
刘成梅;
付桂明

Publication type:

Article

瑞士乳杆菌抗高温胁迫补偿应机制.

Published in:

Journal of Nanchang University (Natural Science), 2021, v. 45, n. 1, p. 26, doi. 10.13764/j.cnki.ncdl.2021.01.006

By:

徐礼云;
陈延儒;
董弦弦;
吴晓江;
邓梦菲;
巫小丹;
万茵;
刘成梅;
付桂明

Publication type:

Article

响应曲面法优化米曲霉 NCUF414 低盐发酵芝麻粕酱工艺.

Published in:

Journal of Nanchang University (Natural Science), 2019, v. 43, n. 5, p. 465

By:

万茵;
王登骁;
梁玉禧;
汪紫薇;
董弦弦;
冯思麟;
刘婷;
付桂明

Publication type:

Article

蜡添加量对巴西棕槁蜡-油茶籽油凝胶物性.氧化稳定性及消化特性的影响.

Published in:

China Oils & Fats, 2021, v. 46, n. 11, p. 31, doi. 10.19902/j.cnki.zgyz.1003-7969.210035

By:

李文辉;
权化丽;
王玫;
付桂明;
万茵

Publication type:

Article

毛蕊花苷的稳定性、吸收特性和生物利用度研究进展.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 7, p. 1554

By:

万茵

Publication type:

Article

Works by 万 茵

Works by 万茵