Works matching AU 母应春

Results: 26

应用 Illumina 高通量测序技术分析 3 种酒曲中微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 115, doi. 10.7506/spkx1002-6630-20181030-359

By:

母应春;
姜丽;
苏伟

Publication type:

Article

羊肉脯品质加工稳定性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 17, p. 97, doi. 10.12161/j.issn.1005-6521.2019.17.018

By:

母应春;
郑璞;
梅谭;
苏伟;
母雨

Publication type:

Article

新基质曲酿造黑糯米酒工艺条件优化.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 28, doi. 10.12161/j.issn.1005-6521.2019.16.006

By:

母应春;
姜丽;
禹晓婷;
苏伟;
母雨

Publication type:

Article

除膻菌株的功能性分析.

Published in:

Food Research & Development, 2019, v. 40, n. 15, p. 171, doi. 10.12161/j.issn.1005-6521.2019.15.029

By:

李秋桐;
苏伟;
母应春

Publication type:

Article

盘县火腿微生物多样性及主体挥发性风味解析.

Published in:

Food Research & Development, 2019, v. 40, n. 15, p. 77, doi. 10.12161/j.issn.1005-6521.2019.15.013

By:

母雨;
苏伟;
母应春

Publication type:

Article

响应面法优化菌株发酵冷冻调理羊肉工艺.

Published in:

Food Research & Development, 2019, v. 40, n. 15, p. 102, doi. 10.12161/j.issn.1005-6521.2019.15.017

By:

母应春;
郑璞;
李秋桐;
苏伟;
母雨

Publication type:

Article

洞酿酱香型白酒下沙轮次微生物多样性与理化品质相关性分析.

Published in:

China Food Additives, 2025, v. 36, n. 5, p. 33, doi. 10.19804/j.issn1006-2513.2025.5.005

By:

杨康丽;
苏伟;
母应春;
任婷婷;
林彩霞;
王爱民;
郑洁;
陈乾

Publication type:

Article

降低牛心中嘌呤含量的工艺研究.

Published in:

China Food Additives, 2025, v. 36, n. 2, p. 99, doi. 10.19804/j.issn1006-2513.2025.2.013

By:

陈玲;
苏伟;
吴文清;
李子涵;
母应春;
焦鱼

Publication type:

Article

洞酿酱香酒五轮次酿造过程中微生物与挥发性风味物质的相关性.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 127, doi. 10.13386/j.issnl002-0306.2022120114

By:

林彩霞;
苏伟;
母应春;
任婷婷;
潘和勇;
王家琴

Publication type:

Article

基于非靶向代谢组学不同年份酱香型白酒差异组分分析.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 66, doi. 10.11882/j.issn.0254-5071.2025.05.011

By:

焦鱼;
苏伟;
母应春;
赵驰;
王爱民;
郑洁

Publication type:

Article

基于LC-MS/MS不同香型白酒、鹿茸酒及鹿血酒非挥发性代谢物差异分析.

Published in:

China Brewing, 2025, v. 44, n. 2, p. 65, doi. 10.11882/j.issn.0254-5071.2025.02.010

By:

李林竹;
母应春;
齐琦;
姜远平;
陈乾

Publication type:

Article

不同糯米、小米与高梁混合酿造白酒风味对比分析.

Published in:

China Brewing, 2025, v. 44, n. 1, p. 35, doi. 10.11882/j.issn.0254-5071.2025.01.006

By:

陈诺;
母应春;
苏伟;
齐琦;
林彩霞

Publication type:

Article

洞酿酱香型白酒第三轮次酒醅发酵过程中微生物与挥发性风味物质相关性分析.

Published in:

China Brewing, 2024, v. 43, n. 5, p. 32, doi. 10.11882/j.issn.0254-5071.2024.05.006

By:

陈卓;
苏伟;
母应春;
齐琦;
邹恬杏;
任婷婷;
潘和勇;
王家琴

Publication type:

Article

洞酿酱香酒第四轮次酒醅发酵过程中微生物群落与挥发性代谢物分析.

Published in:

China Brewing, 2023, v. 42, n. 6, p. 64, doi. 10.11882/j.issn.0254-5071.2023.06.011

By:

邹恬杏;
苏伟;
母应春;
任婷婷;
潘和勇;
王家琴

Publication type:

Article

HPLC法快速检测黑糯米酒中有机酸含量.

Published in:

China Brewing, 2020, v. 39, n. 6, p. 196, doi. 10.11882/j.issn.0254-5071.2020.06.037

By:

王洪琳;
苏伟;
母应春;
姜丽;
赵驰

Publication type:

Article

除膻菌株分离鉴定及其对膻味脂肪酸降解能力的研究.

Published in:

China Brewing, 2019, v. 38, n. 8, p. 50, doi. 10.11882/j.issn.0254-5071.2019.08.011

By:

李秋桐;
母应春;
苏伟

Publication type:

Article

两种酒曲制备米酒品质对比研究.

Published in:

China Brewing, 2019, v. 38, n. 3, p. 114, doi. 10.11882/j.issn.0254-5071.2019.03.022

By:

母应春;
姜丽;
苏伟

Publication type:

Article

黑糯米酒及黑糯米保健酒品质分析.

Published in:

China Brewing, 2018, v. 37, n. 12, p. 180, doi. 10.11882/j.issn.0254-5071.2018.12.035

By:

苏伟;
母雨;
母应春;
齐琦;
禹晓婷

Publication type:

Article

剁椒山笋后熟过程中微生物与挥发性风味物质的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 180, doi. 10.7506/spkx1002-6630-20220316-188

By:

陈添艳;
苏伟;
母应春;
尹学东

Publication type:

Article

剁椒姜丝后熟阶段微生物与挥发性风味物质的相关性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 185, doi. 10.7506/spkx1002-6630-20220316-187

By:

田叶新;
母应春;
苏伟;
尹学东

Publication type:

Article

传统与强化发酵羊肉香肠微生物多样性及代谢物差异分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 154, doi. 10.7506/spkx1002-6630-20211221-247

By:

田海勇;
苏伟;
母应春;
姜丽;
赵驰

Publication type:

Article

不同原料对酱香大曲微生物群落结构及多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 133, doi. 10.7506/spkx1002-6630-20210530-352

By:

赵驰;
苏伟;
母应春;
郑璞;
王涵钰

Publication type:

Article

盘县火腿深度腐败的微生物及挥发性风味化合物表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 221, doi. 10.7506/spkx1002-6630-20191111-143

By:

母雨;
伟;
母应春

Publication type:

Article

基于GC-TOF-MS代谢组学研究高度黑糯米酒后发酵阶段代谢差异.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 88, doi. 10.7506/spkx1002-6630-20190725-333

By:

姜丽;
苏伟;
母应春;
王洪琳;
赵驰

Publication type:

Article

石斛添加量对小曲微生物及风味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 290, doi. 10.16429/j.l009-7848.2022.12.029

By:

陈小琴;
母应春;
苏伟;
姜丽;
赵驰

Publication type:

Article

产气糟辣椒的微生物与挥发性风味物质研究及相关性分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 4, p. 143, doi. 10.13995/j.cnki.11-1802/ts.034865

By:

付为艺;
苏伟;
母应春;
陈添艳;
尹学东

Publication type:

Article