Works by 康三江

Results: 28

花牛苹果蒸馏酒不同馏分香气成分变化分析.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 96, doi. 10.11882/j.issn.0254-5071.2025.04.014

By:

康三江;
慕钰文;
曾朝珍

Publication type:

Article

益生菌发酵对苹果浆理化性质、抗氧化活性及挥发性风味的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 18, p. 288

By:

袁晶;
康三江;
曾朝珍;
张海燕

Publication type:

Article

不同菌种组合对沙棘酵素发酵过程中理化指标及活性物质变化的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 16, p. 268

By:

张海燕;
康三江;
袁晶;
曾朝珍

Publication type:

Article

碱性钙对‘秦冠’苹果块贮藏品质及生理特性的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 41

By:

张海燕;
康三江;
曾朝珍;
袁晶

Publication type:

Article

果胶酶对早酥梨醋发酵品质的影响研究.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 23, p. 9177

By:

张霁红;
康三江;
胡生海;
曾朝珍;
张海燕

Publication type:

Article

5 种不同益生菌发酵南瓜浆的发酵性能及抗氧化活性研究.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 19, p. 7732

By:

袁晶;
康三江;
张海燕;
曾朝珍;
宋娟;
慕钰文

Publication type:

Article

干燥方式对苹果干品质特性及风味的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 17, p. 221, doi. 10.13386/j.issn1002-0306.2023090258

By:

宋娟;
张海燕;
曾朝珍;
袁晶;
慕钰文;
康三江;
文鹏程

Publication type:

Article

高温发酵处理对苹果品质和风味变化的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 32, doi. 10.12161/j.issn.1005‐6521.2024.15.005

By:

宋娟;
康三江;
张海燕;
曾朝珍;
袁晶;
慕钰文;
苟丽娜

Publication type:

Article

3 种干燥方式对红辣椒品质和抗氧化活性的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 16, p. 43, doi. 10.12161/j.issn.1005-6521.2021.16.007

By:

康三江;
宋娟;
张海燕;
袁晶;
刘东

Publication type:

Article

护色生产工艺对无硫杏脯质构的影响研究.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 68, doi. 10.12161/j.issn.1005-6521.2019.22.012

By:

张芳;
黄玉龙;
康三江;
苟丽娜;
张海燕

Publication type:

Article

无硫杏脯褐变控制技术研究.

Published in:

Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.018

By:

张芳;
康三江;
苟丽娜;
庞中存

Publication type:

Article

不同干燥方式下菠菜粉理化性质的比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 9, p. 207, doi. 10.13982/j.mfst.1673-9078.2021.9.0127

By:

宋娟;
张海燕;
袁晶;
曾朝珍;
慕钰文;
康三江;
李玉新;
苟丽娜

Publication type:

Article

发酵方式对苹果草莓酒理化成分和抗氧化活性的影响研究.

Published in:

China Brewing, 2025, v. 44, n. 1, p. 212, doi. 10.11882/j.issn.0254-5071.2025.01.031

By:

曾朝珍;
慕钰文;
袁晶;
宋娟;
张海燕;
康三江

Publication type:

Article

响应面法优化黑苹果发酵工艺及其抗氧化活性评价.

Published in:

China Brewing, 2024, v. 43, n. 11, p. 159, doi. 10.11882/j.issn.0254-5071.2024.11.025

By:

宋娟;
康三江;
张海燕;
曾朝珍;
袁晶;
慕钰文;
苟丽娜

Publication type:

Article

苹果酵素混菌发酵工艺优化.

Published in:

China Brewing, 2024, v. 43, n. 10, p. 236, doi. 10.11882/j.issn.0254-5071.2024.10.034

By:

张海燕;
康三江;
苟丽娜;
袁晶;
曾朝珍;
慕钰文;
宋娟

Publication type:

Article

不同发酵温度对苹果酒理化性质及香气成分的影响.

Published in:

China Brewing, 2023, v. 42, n. 12, p. 191, doi. 10.11882/j.issn.0254-5071.2023.12.030

By:

曾朝珍;
慕钰文;
袁晶;
宋娟;
张海燕;
康三江

Publication type:

Article

响应面法优化沙棘酵素多菌种发酵工艺.

Published in:

China Brewing, 2023, v. 42, n. 10, p. 207, doi. 10.11882/j.issn.0254-5071.2023.10.033

By:

张海燕;
康三江;
曾朝珍;
袁晶;
苟丽娜

Publication type:

Article

苹果酵素发酵过程中微生物群落与风味物质的相关性分析.

Published in:

China Brewing, 2022, v. 41, n. 12, p. 110, doi. 10.11882/j.issn.0254-5071.2022.12.019

By:

张海燕;
康三江;
张霁红;
曾朝珍;
袁晶;
宋娟

Publication type:

Article

复合益生菌发酵南瓜浆菌株筛选及发酵工艺优化.

Published in:

China Brewing, 2021, v. 40, n. 8, p. 92, doi. 10.11882/j.issn.0254-5071.2021.08.017

By:

康三江;
袁晶;
张海燕;
曾朝珍;
宋娟;
张霁红;
慕钰文

Publication type:

Article

苹果酵素自然发酵过程中生物活性物质的变化.

Published in:

China Brewing, 2021, v. 40, n. 3, p. 111, doi. 10.11882/j.issn.0254-5071.2021.03.020

By:

张海燕;
康三江;
袁晶;
苏渤海

Publication type:

Article

响应面法优化乳酸菌发酵苹果浆工艺及其抗氧化活性分析.

Published in:

China Brewing, 2020, v. 39, n. 12, p. 86, doi. 10.11882/j.issn.0254-5071.2020.12.017

By:

袁晶;
康三江;
宋娟

Publication type:

Article

混菌发酵产酶活性与苹果酒风味物质构成的相关性分析.

Published in:

China Brewing, 2020, v. 39, n. 12, p. 74, doi. 10.11882/j.issn.0254-5071.2020.12.015

By:

曾朝珍;
康三江;
张辉元;
慕钰文;
袁晶;
张海燕;
张霁红;
宋娟;
张芳

Publication type:

Article

苹果酵素自然发酵工艺优化及品质分析.

Published in:

China Brewing, 2020, v. 39, n. 10, p. 145, doi. 10.11882/j.issn.0254-5071.2020.10.027

By:

张海燕;
康三江;
袁晶;
曾朝珍

Publication type:

Article

苹果玫瑰醋复合饮料营养成分及抗氧化性分析.

Published in:

China Brewing, 2020, v. 39, n. 1, p. 198, doi. 10.11882/j.issn.0254-5071.2020.01.039

By:

张霁红;
康三江;
曾朝珍;
李玉梅;
张海燕

Publication type:

Article

L-苯丙氨酸对苹果醋发酵乙酸-2-苯乙酯合成途径的影响.

Published in:

China Brewing, 2019, v. 38, n. 5, p. 131

By:

宋娟;
张霁红;
康三江;
张海燕;
曾朝珍;
袁晶;
张芳;
黄玉龙

Publication type:

Article

米根霉发酵木薯淀粉产L-乳酸的工艺优化.

Published in:

China Brewing, 2018, v. 37, n. 11, p. 95, doi. 10.11882/j.issn.0254-5071.2018.11.020

By:

黄玉龙;
石鹏霞;
武泽;
孙若诗;
康三江;
张芳

Publication type:

Article

干装苹果罐头减压预抽辅助碱性钙处理工艺优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 304, doi. 10.7506/spkx1002-6630-20180824-268

By:

张海燕;
康三江;
张芳;
张霁红;
曾朝珍;
袁晶

Publication type:

Article

混菌发酵体系中异常汉逊酵母生长抑制机制研究.

Published in:

Journal of Agricultural Science & Technology (1008-0864), 2019, v. 21, n. 3, p. 48, doi. 10.13304/j.nykjdb.2018.0427

By:

曾朝珍;
康三江;
张霁红;
张芳;
张海燕;
袁晶

Publication type:

Article