Works matching AU 付彩霞

Results: 9

基于模糊数学感官模型的低糖柑橘果酱配方优化.

Published in:

Food Research & Development, 2023, v. 44, n. 9, p. 157, doi. 10.12161/j.issn.1005-6521.2023.09.022

By:

付彩霞;
钟洪浩;
李军鹏;
王鲁峰

Publication type:

Article

基于柑橘浓缩汁的醋杆菌与酵母发酵特征.

Published in:

Food Research & Development, 2018, v. 39, n. 18, p. 177, doi. 10.3969/j.issn.1005-6521.2018.18.032

By:

付彩霞;
余红波;
邹涛;
陈雄;
陈世贵;
李欣

Publication type:

Article

酱油酿造中糖类的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 196, doi. 10.3969/j.issn.1000-9973.2024.04.034

By:

王静;
肖婷;
黄学均;
贺强;
付彩霞;
徐宁

Publication type:

Article

冻结方式对鱼香藕丸品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 148, doi. 10.3969/j.issn.1000-9973.2024.04.025

By:

付彩霞;
姜城红;
王然;
胡杨;
荣建华

Publication type:

Article

酱油中美拉德反应产物的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 187, doi. 10.3969/j.issn.1000-9973.2024.03.031

By:

肖婷;
王静;
黄学均;
贺强;
付彩霞;
徐宁

Publication type:

Article

基于电子鼻和GC-IMS技术对涨袋生抽的风味分析.

Published in:

China Brewing, 2023, v. 42, n. 10, p. 238, doi. 10.11882/j.issn.0254-5071.2023.10.038

By:

刘仕洋;
孔祥聪;
付彩霞;
席啦;
郭壮;
王玉荣

Publication type:

Article

风味物质4-乙烯基愈创木酚的研究进展.

Published in:

China Brewing, 2021, v. 40, n. 4, p. 15, doi. 10.11882/j.issn.0254-5071.2021.04.004

By:

李青卓;
王嘉瑞;
张小龙;
付彩霞;
汪超;
徐宁;
吕文平

Publication type:

Article

合成微生物群落及在发酵食品中应用研究进展.

Published in:

China Brewing, 2021, v. 40, n. 3, p. 17, doi. 10.11882/j.issn.0254-5071.2021.03.004

By:

张小龙;
王嘉瑞;
李青卓;
付彩霞;
汪超;
徐宁

Publication type:

Article

基于宏基因组测序和纯培养技术解析胀袋生抽酱油的微生物类群.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 4, p. 165, doi. 10.13995/j.cnki.11-1802/ts.035374

By:

王玉荣;
席啦;
易宗伟;
付彩霞;
葛东颖;
郭壮

Publication type:

Article