Works matching AU 潘晓倩

Results: 15

即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 244, doi. 10.7506/spkx1002-6630-20220801-007

By:

潘晓倩;
张顺亮;
臧明伍;
赵冰;
王守伟;
李素;
刘梦;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
付晓航

Publication type:

Article

加工工艺对酱牛肉蛋白质结构和水分分布的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 74, doi. 10.7506/spkx1002-6630-20210322-263

By:

李素;
王守伟;
朱宁;
吴倩蓉;
陈松;
臧明伍;
赵冰;
张顺亮;
乔晓玲1,*，;
潘晓倩;
刘梦;
刘博文

Publication type:

Article

卤牛肉贮藏过程中气味活性化合物变化及异味分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 240, doi. 10.7506/spkx1002-6630-20201217-208

By:

潘晓倩;
周慧敏;
李素;
张顺亮;
赵冰;
刘梦;
朱宁;
吴倩蓉;
王守伟;
乔晓玲;
臧明伍;
刘博文

Publication type:

Article

微发酵对牛肉干风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 232, doi. 10.7506/spkx1002-6630-20200910-110

By:

刘梦;
陈松;
张顺亮;
赵冰;
潘晓倩;
周慧敏;
乔晓玲;
臧明伍;
李素;
朱宁;
吴倩蓉

Publication type:

Article

加工工艺对酱牛肉中蛋白质降解及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 76, doi. 10.7506/spkx1002-6630-20200518-206

By:

吴倩蓉;
朱宁;
陈松;
周慧敏;
李素;
赵冰;
刘梦;
潘晓倩;
张顺亮;
乔晓玲

Publication type:

Article

HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 218, doi. 10.7506/spkx1002-6630-20191024-263

By:

周慧敏;
张顺亮;
郝艳芳;
陈松;
潘晓倩;
吴倩蓉;
李素;
朱宁;
乔晓玲;
赵冰

Publication type:

Article

黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 162, doi. 10.7506/spkx1002-6630-20200315-236

By:

周慧敏;
赵冰;
吴倩蓉;
李素;
潘晓倩;
朱宁;
乔晓玲;
王守伟;
刘博文;
张顺亮

Publication type:

Article

杀菌温度对羊蝎子风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 184, doi. 10.7506/spkx1002-6630-20191203-036

By:

吴倩蓉;
潘晓倩;
朱宁;
周慧敏;
李素;
张顺亮;
刘梦;
赵冰;
王守伟;
曲超

Publication type:

Article

卤汤牛肉贮藏过程中挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 203, doi. 10.7506/spkx1002-6630-20200119-232

By:

李素;
周慧敏;
赵冰;
潘晓倩;
朱宁;
吴倩蓉;
刘梦;
张顺亮

Publication type:

Article

风干肠贮藏过程中挥发性风味物质的变化及异味物质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 208, doi. 10.7506/spkx1002-6630-20190217-078

By:

吴倩蓉;
周慧敏;
李素;
朱宁;
张顺亮;
赵冰;
潘晓倩;
乔晓玲;
陈文华;
曲超

Publication type:

Article

不同加水量腌制酱牛肉中挥发性风味物质变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 199, doi. 10.7506/spkx1002-6630-20181105-049

By:

李素;
周慧敏;
张顺亮;
刘嘉文;
赵冰;
潘晓倩;
许典;
郭雅;
刘博文

Publication type:

Article

木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 32, doi. 10.7506/spkx1002-6630-201822006

By:

周慧敏;
张顺亮;
赵冰;
李素;
潘晓倩;
任双;
曲超;
成晓瑜

Publication type:

Article

杀菌温度对乳化肠中脂肪酸组成和脂肪氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 26, doi. 10.7506/spkx1002-6630-201811005

By:

周慧敏;
赵燕;
任双;
李素;
赵冰;
潘晓倩;
陈文华;
曲超;
张顺亮

Publication type:

Article

蛋白氧化对肌原纤维蛋白凝胶构效关系的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 55, doi. 10.7506/spkx1002-6630-201803009

By:

赵冰;
李素;
张顺亮;
周慧敏;
潘晓倩;
任双;
李家鹏;
陈文华;
赵燕;
王守伟

Publication type:

Article

产香酵母发酵面团挥发性风味物质分析.

Published in:

China Brewing, 2023, v. 42, n. 1, p. 147, doi. 10.11882/j.issn.0254-5071.2023.01.025

By:

赵畅雯;
潘晓倩;
成晓瑜;
林冬梅

Publication type:

Article