Works matching AU 付桂明

Results: 15

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

产富含甘油二酯的油脂的内生真菌筛选及油脂组成分析.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 3, p. 1, doi. 10.16433/j.1673-2383.2023.03.001

By:

彭红;
徐文强;
何鸿伟;
万茵;
付桂明;
毕浩然

Publication type:

Article

特香型白酒酿造用不同种类大米营养成分和挥发性香气成分的差异性分析.

Published in:

China Brewing, 2022, v. 41, n. 2, p. 29, doi. 10.11882/j.issn.0254-5071.2022.02.006

By:

蔡文琴;
洪丽霞;
吴生文;
万茵;
付桂明;
刘成梅;
谢子军;
陈延儒;
林培;
吴晓江;
曾婷婷

Publication type:

Article

高酸度水果果酒酿造产酯酵母的鉴定及发酵特性研究.

Published in:

China Brewing, 2020, v. 39, n. 4, p. 103, doi. 10.11882/j.issn.0254-5071.2020.04.021

By:

李棒;
邓梦菲;
陈延儒;
万茵;
刘成梅;
付桂明

Publication type:

Article

不同生产环境对特香型大曲的影响.

Published in:

China Brewing, 2019, v. 38, n. 7, p. 80, doi. 10.11882/j.issn.0254-5071.2019.07.016

By:

刘婷;
陈可丹;
陈妍;
皮潇文;
万茵;
刘成梅;
付桂明;
黄冰静

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

产漆酶真菌筛选、鉴定及酶促去除苯酚的条件优化.

Published in:

Journal of Nanchang University (Natural Science), 2022, v. 46, n. 6, p. 621

By:

岑庆静;
万辉;
刘薇;
李绪;
洪妮;
付桂明;
郑洪立;
刘玉环;
巫小丹

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

异常威克汉姆酵母强化对液态酿造红曲酒品质的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 10, p. 304, doi. 10.13995/j.cnki.11-1802/ts.039585

By:

焦颂丹;
寇亚如;
蔡文琴;
熊禹蘅;
范浩伟;
付桂明;
巫小丹;
金永春;
万茵

Publication type:

Article