Works by 吴倩蓉

Results: 14
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    牛肉干法成熟过程挥发性风味物质的变化规律.

    Published in:
    Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 279, doi. 10.7506/spkx1002-6630-20211108-093
    By:
    • 刘 梦;
    • 张顺亮;
    • 臧明伍;
    • 赵 冰;
    • 黄卉佳;
    • 朱 宁;
    • 李 素;
    • 吴倩蓉;
    • 刘博文;
    • 赵 燕;
    • 乔晓玲;
    • 王守伟
    Publication type:
    Article
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    微发酵对牛肉干风味的影响.

    Published in:
    Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 232, doi. 10.7506/spkx1002-6630-20200910-110
    By:
    • 刘 梦;
    • 陈 松;
    • 张顺亮;
    • 赵 冰;
    • 潘晓倩;
    • 周慧敏;
    • 乔晓玲;
    • 臧明伍;
    • 李 素;
    • 朱 宁;
    • 吴倩蓉
    Publication type:
    Article
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    杀菌温度对羊蝎子风味物质的影响.

    Published in:
    Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 184, doi. 10.7506/spkx1002-6630-20191203-036
    By:
    • 吴倩蓉;
    • 潘晓倩;
    • 朱 宁;
    • 周慧敏;
    • 李 素;
    • 张顺亮;
    • 刘 梦;
    • 赵 冰;
    • 王守伟;
    • 曲 超
    Publication type:
    Article
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    可得然胶对肌原纤维蛋白理化和凝胶性质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 27, doi. 10.16429/j.1009-7848.2022.03.004
    By:
    • 于晶超;
    • 冰叭;
    • 王守伟;
    • 孙承锋;
    • 臧明伍;
    • 张顺亮;
    • 吴倩蓉;
    • 朱宁;
    • 刘博文
    Publication type:
    Article