基于多元可视化模型分析低盐发酵香肠风味成分变化规律.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 8, p. 324, doi. 10.13995/j.cnki.11-1802/ts.039597
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- Publication type:
- Article
Works by 张香美
Results: 8
1
2
酿酒酵母 Y-8 对发酵香肠品质与风味的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 119, doi. 10.7506/spkx1002-6630-20230811-081
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- Publication type:
- Article
3
发酵香肠制作过程中菌群演替及挥发性风味成分变化规律.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 282, doi. 10.16429/j.1009-7848.2022.05.030
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- Publication type:
- Article
4
高抗氧化活性肉用乳杆菌的筛选鉴定及其 在发酵香肠中的应用.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 23, p. 7530
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- Publication type:
- Article
5
传统腌腊肉制品质量安全管理研究.
- Published in:
- Food & Machinery, 2023, n. 1, p. 55, doi. 10.13652/j.spjx.1003.5788.2022.80287
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- Publication type:
- Article
6
肉用发酵菌株的筛选及其在低盐发酵香肠中的应用.
- Published in:
- China Brewing, 2022, v. 41, n. 11, p. 102, doi. 10.11882/j.issn.0254-5071.2022.11.018
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- Publication type:
- Article
7
植物乳杆菌及模仿葡萄球菌对发酵鱼肉糜质构及持水力的影响.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 6, p. 249, doi. 10.13995/j.cnki.11-1802/ts.037456
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- Publication type:
- Article
8
不同比例克鲁维酵母对低盐发酵香肠品质特性的影响.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 2, p. 227, doi. 10.13995/j.cnki.11-1802/ts.038789
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- Publication type:
- Article