响应面法优化红枣起泡酒二次发酵工艺.
- Published in:
- China Brewing, 2019, v. 38, n. 9, p. 112, doi. 10.11882/j.issn.0254-5071.2019.09.022
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- Publication type:
- Article
Works by 唐凤仙
Results: 15
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2
红提葡萄与酿酒葡萄复合果酒发酵工艺优化.
- Published in:
- China Brewing, 2019, v. 38, n. 9, p. 107, doi. 10.11882/j.issn.0254-5071.2019.09.021
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- Publication type:
- Article
3
哈密瓜脱氢抗坏血酸还原酶基因的鉴定及 冷胁迫表达分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 117, doi. 10.7506/spkx1002-6630-20201109-084
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- Publication type:
- Article
4
不同贮藏温度对采后伽师瓜果实冷害及 品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 196, doi. 10.7506/spkx1002-6630-201809030
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- Publication type:
- Article
5
不同贮藏温度下伽师瓜硬度变化的转录组分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 193, doi. 10.16429/j.1009-7848.2022.07.020
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- Publication type:
- Article
6
失活乳酸菌去除链格孢酚单甲醚的工艺优化.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 13, p. 153
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- Publication type:
- Article
7
基于传统培养法和高通量测序技术分析新疆红枣中真菌多样性.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 24, p. 8101
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- Publication type:
- Article
8
石榴葡萄枸杞复合果酒发酵工艺优化及抗氧化活性分析.
- Published in:
- China Brewing, 2024, v. 43, n. 10, p. 205, doi. 10.11882/j.issn.0254-5071.2024.10.029
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- Article
9
乳酸菌发酵番茄汁工艺优化及挥发性风味物质分析.
- Published in:
- China Brewing, 2024, v. 43, n. 9, p. 221, doi. 10.11882/j.issn.0254-5071.2024.09.035
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- Publication type:
- Article
10
桑葚葡萄复合果酒发酵工艺响应面法优化.
- Published in:
- China Brewing, 2024, v. 43, n. 9, p. 157, doi. 10.11882/j.issn.0254-5071.2024.09.025
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- Publication type:
- Article
11
超高压前处理对植物乳杆菌发酵红枣汁品质的影响.
- Published in:
- China Brewing, 2023, v. 42, n. 10, p. 202, doi. 10.11882/j.issn.0254-5071.2023.10.031
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- Publication type:
- Article
12
不同预处理对发酵沙棘汁理化特性及挥发性风味化合物的影响.
- Published in:
- China Brewing, 2023, v. 42, n. 7, p. 196, doi. 10.11882/j.issn.0254-5071.2023.07.032
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- Publication type:
- Article
13
酵母菌对骏枣汁品质、抗氧化能力及挥发性风味化合物的影响.
- Published in:
- China Brewing, 2023, v. 42, n. 6, p. 122, doi. 10.11882/j.issn.0254-5071.2023.06.020
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- Article
14
新疆产区白玉霓白兰地基酒一次蒸馏过程中挥发性化合物变化.
- Published in:
- China Brewing, 2023, v. 42, n. 3, p. 157, doi. 10.11882/j.issn.0254-5071.2023.03.027
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- Article
15
响应面法优化红枣益生菌发酵饮料工艺.
- Published in:
- China Brewing, 2021, v. 40, n. 2, p. 203, doi. 10.11882/j.issn.0254-5071.2021.02.040
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- Publication type:
- Article