Works by 柴丽娟

Results: 13

不同来源的苹果醋理化指标、抗氧化活性和风味特性分析.

Published in:

China Brewing, 2023, v. 42, n. 11, p. 40, doi. 10.11882/j.issn.0254-5071.2023.11.007

By:

李雅楠;
张晓娟;
董艳林;
柴丽娟;
陆震鸣;
史劲松;
许正宏

Publication type:

Article

酱酒酒醅中普通高温放线菌的筛选及其挥发性物质代谢分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 118, doi. 10.7506/spkx1002-6630-20241116-129

By:

翟威涛;
吴双全;
柴丽娟;
陆震鸣;
张晓娟;
杨阳;
于惠;
叶青青;
田茂玲;
刘晓彤;
毛雪婷;
王松涛;
沈才洪;
许正宏

Publication type:

Article

酱香型白酒第2、3轮次堆积发酵有机酸代谢规律与菌群结构及其相关性解析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 106, doi. 10.7506/spkx1002-6630-20231215-130

By:

黄廷财;
柴丽娟;
时伟;
吴双全;
杨波;
张晓娟;
陆震鸣;
王松涛;
才洪;
许正宏

Publication type:

Article

气相色谱-质谱和电子舌对不同质量等级酱香型白酒的判别分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 329, doi. 10.7506/spkx1002-6630-20230115-117

By:

林先丽;
张晓娟;
李晨;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

不同β-葡萄糖苷酶活性乳酸菌发酵豆乳特性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 155, doi. 10.7506/spkx1002-6630-20221108-079

By:

罗悦;
刘瑞山;
王志远;
柴丽娟;
陆震鸣;
史劲松;
张晓娟;
许正宏

Publication type:

Article

不同季节浓香型白酒基酒风味物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 164, doi. 10.7506/spkx1002-6630-20220826-320

By:

张竞一;
柴丽娟;
高涛;
蒲春;
张龙云;
张晓娟;
许正宏

Publication type:

Article

基于GC-MS指纹图谱和XGBoost机器学习的泸型基酒贮存时间鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 310, doi. 10.7506/spkx1002-6630-20211129-354

By:

刘青茹;
孟连君;
张晓娟;
翟伟绩;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

乳杆菌有机酸耐受性及发酵果蔬汁性能分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 149, doi. 10.7506/spkx1002-6630-20210112-119

By:

解寒;
刘瑞山;
张晓娟;
冯婧仪;
柴丽娟;
陆震鸣;
史劲松;
许正宏

Publication type:

Article

不同乳酸菌对液态发酵米醋总酸及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 97, doi. 10.7506/spkx1002-6630-20191011-083

By:

邓永建;
陆震鸣;
张晓娟;
柴丽娟;
李信;
余永建;
李华钟;
史劲松;
许正宏

Publication type:

Article

酿酒专用小麦的品质及其酿造性能研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 10, p. 386, doi. 10.13995/j.cnki.11-1802/ts.040350

By:

时伟;
郭举;
郑红梅;
柴丽娟;
许正宏

Publication type:

Article

瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 143, doi. 10.13995/j.cnki.11-1802/ts.038613

By:

黄浩伦;
陆震鸣;
柴丽娟;
张晓娟;
许泓瑜;
李信;
史劲松;
许正宏

Publication type:

Article

采用实时荧光定量PCR 法检测大曲中的3 种高温放线菌.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 300, doi. 10.13995/j.cnki.11-1802/ts.038920

By:

陈政;
柴丽娟;
张晓娟;
许泓瑜;
史劲松;
王松涛;
张宿义;
沈才洪;
许正宏;
陆震鸣

Publication type:

Article

醋酸发酵阶段添加不同类型高温大曲对食醋风味品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 100, doi. 10.13995/j.cnki.11-1802/ts.035536

By:

马嘉艺;
黄浩伦;
刘孟春;
熊羊城;
张晓娟;
柴丽娟;
陆震鸣;
许正宏

Publication type:

Article