Works by 吴祖芳

Results: 13

响应面法优化蜂蜜甜面包制作工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 4, p. 95, doi. 10.12161/j.issn.1005-6521.2020.04.016

By:

解殿伟;
王慧俐;
吴祖芳

Publication type:

Article

乳酸菌发酵胡柚汁对小鼠肥胖的调节作用 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 167, doi. 10.7506/spkx1002-6630-20200723-317

By:

颜旭;
王方杰;
吴祖芳;
翁佩芳

Publication type:

Article

酚酸类物质对杨梅发酵酒贮藏期间色泽和挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 78, doi. 10.7506/spkx1002-6630-20200712-161

By:

曹玉玺;
吴祖芳;
翁佩芳

Publication type:

Article

胡柚黄酮对高脂饮食诱导的肥胖小鼠模型肠道菌群的调节作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 140, doi. 10.7506/spkx1002-6630-20191030-334

By:

王方杰;
吴祖芳;
翁佩芳;
张鑫;
田园

Publication type:

Article

胶红酵母生产生物活性物质研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 318, doi. 10.7506/spkx1002-6630-20181213-169

By:

庄荣玉;
王如晨;
邱晓挺;
车嘉豪;
李勇勇;
张蔚筱;
杨文鸽;
史咏梅;
吴祖芳

Publication type:

Article

东方伊萨酵母和酿酒酵母混合发酵杨梅酒的发酵效率及风味特征分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 144, doi. 10.7506/spkx1002-6630-20180831-375

By:

张文文;
翁佩芳;
吴祖芳

Publication type:

Article

植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 152, doi. 10.7506/spkx1002-6630-20171213-150

By:

束文秀;
吴祖芳;
翁佩芳;
张鑫

Publication type:

Article

果酒酵母菌混合发酵的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 252, doi. 10.7506/spkx1002-6630-201819039

By:

张文文;
白梦洋;
吴祖芳;
翁佩芳;
苗英杰

Publication type:

Article

胡柚汁益生菌发酵挥发性风味特征.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 59, doi. 10.7506/spkx1002-6630-201804010

By:

束文秀;
吴祖芳;
刘连亮;
翁佩芳

Publication type:

Article

自然发酵厚皮菜菌群结构及风味品质分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 359, doi. 10.16429/j.1009-7848.2025.01.034

By:

于世娇;
李帅;
翁佩芳;
吴祖芳;
刘亚楠

Publication type:

Article

乳酸菌发酵接骨木果汁品质及挥发性风味物质的变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 291, doi. 10.16429/j.1009-7848.2022.05.031

By:

章佳玫;
吴祖芳;
翁佩芳

Publication type:

Article

植物乳杆菌和棒状乳杆菌对发酵萝卜干风味品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 150, doi. 10.16429/j.1009-7848.2021.09.016

By:

李庆羊;
吴祖芳;
翁佩芳;
洪松虎;
胡丹丹

Publication type:

Article

腌制叶用芥菜发酵菌应用与发酵工艺优化.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 131, doi. 10.13982/j.mfst.1673-9078.2024.3.0177

By:

胡丹丹;
陈山乔;
孙志栋;
吴祖芳

Publication type:

Article