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滇黄精酸奶的配方优化及品质评价.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 195, doi. 10.13386/j.issn1002-0306.2023080190
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- Article
柑橘茶酒酿造工艺优化及抗氧化活性分析.
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- China Brewing, 2024, v. 43, n. 8, p. 249, doi. 10.11882/j.issn.0254-5071.2024.08.036
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- Article
D-最优混料设计优化富含番茄红素复合果蔬酒的主料配比.
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- China Brewing, 2022, v. 41, n. 2, p. 164, doi. 10.11882/j.issn.0254-5071.2022.02.027
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- Article
响应面法优化玫瑰红豆复合米酒发酵工艺.
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- China Brewing, 2021, v. 40, n. 11, p. 203, doi. 10.11882/j.issn.0254-5071.2021.11.037
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- Article
响应面优化甜椒薄荷复合酒生产工艺.
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- China Brewing, 2021, v. 40, n. 4, p. 198, doi. 10.11882/j.issn.0254-5071.2021.04.038
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- Article
Box-Behnken中心组合设计优化复合豆浆酒发酵工艺.
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- China Brewing, 2019, v. 38, n. 8, p. 205, doi. 10.11882/j.issn.0254-5071.2019.08.040
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- Article
模糊数学评价与响应面结合优化番石榴酸乳发酵工艺.
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- China Brewing, 2019, v. 38, n. 8, p. 199, doi. 10.11882/j.issn.0254-5071.2019.08.039
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- Article
基于响应面法优化咖啡乳酒发酵工艺.
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- China Brewing, 2019, v. 38, n. 2, p. 203, doi. 10.11882/j.issn.0254-5071.2019.02.039
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- Article
基于磷脂脂肪酸剖析不同老熟方法的窖泥微生物群落结构.
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- China Brewing, 2019, v. 38, n. 1, p. 134, doi. 10.11882/j.issn.0254-5071-2019.01.027
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- Article
D-最优混料设计优化曲靖蒸饵丝预制佐料配方 及挥发性风味成分分析.
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- China Condiment, 2023, v. 48, n. 11, p. 143, doi. 10.3969/j.issn.1000-9973.2023.11.025
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- Article
D- 最优混料设计优化富含花青素的 复合果蔬酒主料配比.
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- China Food Additives, 2021, v. 32, n. 9, p. 105, doi. 10.19804/j.issn1006-2513.2021.09.015
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- Article
基于非靶向代谢组学分析不同发酵方式 马铃薯泡菜代谢物.
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- Food Research & Development, 2024, v. 45, n. 12, p. 135, doi. 10.12161/j.issn.1005‐6521.2024.12.018
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- Article
茶黄素在代谢综合征中相关作用机制的 研究进展.
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- Food Research & Development, 2024, v. 45, n. 10, p. 217, doi. 10.12161/j.issn.1005-6521.2024.10.029
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- Article
十里香夏季花香型红茶加工工艺优化 及其品质分析.
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- Food Research & Development, 2024, v. 45, n. 8, p. 117, doi. 10.12161/j.issn.1005‐6521.2024.08.017
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- Article
富含植物乳杆菌的普洱熟茶品质分析.
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- Food Research & Development, 2024, v. 45, n. 5, p. 22, doi. 10.12161/j.issn.1005-6521.2024.05.004
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- Article
机器发酵与传统发酵红茶的生化成分与 感官品质分析.
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- Food Research & Development, 2024, v. 45, n. 1, p. 11, doi. 10.12161/j.issn.1005⁃6521.2024.01.002
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- Article
云南大叶种茶树夏秋季鲜叶加工 γ- 氨基丁酸白茶的工艺优化.
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- Food Research & Development, 2023, v. 44, n. 20, p. 128, doi. 10.12161/j.issn.1005-6521.2023.20.018
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- Article
云南晒干红茶的生化成分与品质分析.
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- Food Research & Development, 2023, v. 44, n. 6, p. 176, doi. 10.12161/j.issn.1005-6521.2023.06.0
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- Article
青钱柳红米复合酒生产工艺优化及成分分析.
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- Food Research & Development, 2023, v. 44, n. 3, p. 138, doi. 10.12161/j.issn.1005-6521.2023.03.020
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- Article
伞枝犁头霉纯菌与强化发酵普洱茶研究.
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- Food Research & Development, 2022, v. 43, n. 10, p. 202, doi. 10.12161/j.issn.1005-6521.2022.10.027
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- Article
不同加工工艺对“云抗10号”滇红工夫茶 品质影响.
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- Food Research & Development, 2022, v. 43, n. 8, p. 73, doi. 10.12161/j.issn.1005-6521.2022.08.010
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- Article
黄皮疣柄牛肝菌多糖对小鼠通便作用 及血清指标的影响.
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- Food Research & Development, 2022, v. 43, n. 4, p. 48, doi. 10.12161/j.issn.1005-6521.2022.04.008
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- Article
D-最优混料设计优化复合果蔬酒配方.
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- Food Research & Development, 2022, v. 43, n. 2, p. 100, doi. 10.12161/j.issn.1005-6521.2022.02.015
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- Article
响应面优化人参果铁皮石斛花 复合果酒生产工艺.
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- Food Research & Development, 2021, v. 42, n. 18, p. 56, doi. 10.12161/j.issn.1005-6521.2021.18.009
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- Article
Box-Behnken 中心组合设计研发 新型开菲尔乳酒.
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- Food Research & Development, 2020, v. 41, n. 10, p. 148, doi. 10.12161/j.issn.1005-6521.2020.10.025
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- Article
基于响应面法优化洋葱豆浆酒发酵工艺.
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- Food Research & Development, 2019, v. 40, n. 8, p. 178, doi. 10.3969/j.issn.1005-6521.2019.08.031
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- Article
响应面法优化薏仁米酒生料酿造工艺.
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- Food Research & Development, 2018, v. 39, n. 16, p. 104, doi. 10.3969/j.issn.1005-6521.2018.16.019
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- Article
接种酿酒酵母强化发酵普洱茶研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 6, p. 372, doi. 10.13995/j.cnki.11-1802/ts.036970
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- Article
响应面法优化低糖滇红奶茶配方的研究.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 11, p. 9, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240409010
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- Article
两种泥煤对威士忌品质的影响.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 20, p. 6613
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- Article
三七茎叶-桑叶固体饮料工艺优化及其 抗氧化活性研究.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6221
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- Article
D-最优混料设计优化糯米蛋用料配比及质构分析.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 7, p. 2168
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- Article
黑松露不同预处理温度对中式香肠品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1942
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- Article