Works by 王修俊

Results: 15

贵州三穗特色黄皮蛋无铅腌制过程中色泽及蛋黄凝固度变化分析.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 4, p. 180, doi. 10.13982/j.mfst.1673-9078.2021.4.0822

By:

陈颜红;
王修俊;
徐雯;
刘林新;
杨丽平;
于沛;
聂黔丽;
杨万云;
姚碧琼;
冯廷萃

Publication type:

Article

两种养殖方式的贵州三穗鸭肌肉营养成分分析及评价.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 2, p. 275, doi. 10.13982/j.mfst.1673-9078.2021.2.0741

By:

杨丽平;
王修俊;
刘林新;
于沛;
陈颜红;
聂黔丽;
杨万云;
姚碧琼

Publication type:

Article

不同三穗鸭蛋的挥发性风味成分比较分析.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 1, p. 216, doi. 10.13982/j.mfst.1673-9078.2021.01.0721

By:

于沛;
王修俊;
刘林新;
杨丽平;
陈颜红;
聂黔丽;
杨万云;
姚碧琼

Publication type:

Article

青小米辣发酵过程中关键风味物质差异分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 248, doi. 10.13386/j.issn1002-0306.2024040363

By:

胡荣念;
王修俊;
何春霞;
张露;
陈艳琳

Publication type:

Article

基于两次发酵法遵义特色泡辣椒游离氨基酸组成的主成分分析及综合评价.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 262, doi. 10.13386/j.issn1002-0306.2023030280

By:

许九红;
王修俊;
聂黔丽;
李佳敏;
胡荣念;
张露

Publication type:

Article

发酵青小米辣护色工艺条件优化及品质分析.

Published in:

China Brewing, 2025, v. 44, n. 2, p. 199, doi. 10.11882/j.issn.0254-5071.2025.02.029

By:

张露;
王修俊;
何春霞;
胡荣念;
陈艳琳

Publication type:

Article

贵州三穗鸭鸭骨酶解液美拉德反应条件优化及挥发性风味物质分析.

Published in:

China Brewing, 2019, v. 38, n. 9, p. 117, doi. 10.11882/j.issn.0254-5071.2019.09.023

By:

黄珊;
王修俊;
刘佳慧;
沈畅萱

Publication type:

Article

栅栏技术在发酵辣椒保藏中的应用研究.

Published in:

China Brewing, 2019, v. 38, n. 6, p. 54, doi. 10.11882/j.issn.0254-5071.2019.06.010

By:

王丽芳;
张二康;
王修俊;
冯廷萃

Publication type:

Article

遵义细菌型自然发酵干豆豉菌群结构及风味品质分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 158, doi. 10.7506/spkx1002-6630-20210726-299

By:

聂黔丽;
王修俊;
刘林新;
陈颜红;
包欢欢;
何春霞

Publication type:

Article

贵州三穗特色黄皮蛋加工过程中凝胶形成及颜色变化分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 65, doi. 10.7506/spkx1002-6630-20200828-388

By:

于沛;
王修俊;
徐雯;
刘林新;
杨丽平;
陈颜红;
聂黔丽;
杨万云;
姚碧琼

Publication type:

Article

青椒酱熬制过程中品质变化及护色模型构建.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 354, doi. 10.16429/j.1009-7848.2024.09.033

By:

胡荣念;
王修俊;
陈颜红;
张露;
许九红;
李佳敏

Publication type:

Article

遵义泡辣椒二次发酵过程中挥发性风味物质的变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 415, doi. 10.16429/j.1009-7848.2024.05.035

By:

许九红;
王修俊;
聂黠丽;
李佳敏;
何春霞;
包欢欢

Publication type:

Article

咸鸭蛋腌制过程中蛋黄凝聚变化分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 377, doi. 10.16429/j.1009-7848.2023.04.035

By:

陈颜红;
王修俊;
于沛;
聂黔丽

Publication type:

Article

红酸汤原料番茄品种的筛选及发酵品质的综合评价.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 16, p. 193, doi. 10.13995/j.cnki.11-1802/ts.037272

By:

许九红;
王修俊;
李佳敏;
胡荣念;
张露

Publication type:

Article

两段式腌制过程中三穗咸蛋黄挥发性风味物质的变化研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 3, p. 283, doi. 10.13995/j.cnki.11-1802/ts.033994

By:

包欢欢;
王修俊;
于沛;
何春霞;
李佳敏;
许九红;
冯廷萃;
吴拥军

Publication type:

Article