传统发酵与工业发酵豆瓣酱品质及微生物群落对比分析.
- Published in:
- China Brewing, 2025, v. 44, n. 4, p. 151, doi. 10.11882/j.issn.0254-5071.2025.04.022
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- Publication type:
- Article
Works by 王泽亮
Results: 21
1
2
14种常见香辛料对典型川卤卤汁风味的贡献.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 284, doi. 10.16429/j.l009-7848.2023.10.028
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- Publication type:
- Article
3
甜瓣子中生物胺产生菌株和降解菌株的筛选.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 190, doi. 10.16429/j.l009-7848.2022.10.021
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- Publication type:
- Article
4
郫县豆瓣酱及其原料、半成品挥发性成分分析.
- Published in:
- Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 164, doi. 10.12441/spyswjs:20221127001
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- Publication type:
- Article
5
20 个油橄榄品种间叶片特性分析.
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- Journal of Anhui Agricultural Sciences, 2024, v. 52, n. 24, p. 94, doi. 10.3969/j.issn.0517-6611.2024.24.022
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- Publication type:
- Article
6
四川桤木7×7完全双列杂交种实、种苗性状的遗传效应分析.
- Published in:
- Bulletin of Botanical Research, 2018, v. 38, n. 3, p. 357, doi. 10.7525/j.issn.1673-5102.2018.03.007
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- Publication type:
- Article
7
四川传统酿造酱油风味品质特点解析.
- Published in:
- China Condiment, 2024, v. 49, n. 3, p. 169, doi. 10.3969/j.issn.1000-9973.2024.03.028
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- Publication type:
- Article
8
基于瞬发伽马活化分析技术对大体积 样品犈狉元素的测量.
- Published in:
- Uranium Mining & Metallurgy, 2024, v. 43, n. 4, p. 65, doi. 10.13426/j.cnki.yky.2024.05.03
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- Publication type:
- Article
9
基于瞬发伽马活化分析技术对大体积 样品 Er元素的测量研究.
- Published in:
- Uranium Mining & Metallurgy, 2024, v. 43, n. 4, p. 65, doi. 10.13426/j.cnki.yky.2024.05.03
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- Publication type:
- Article
10
红曲霉制曲对黄豆酱理化指标和感官评价的影响.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 8, p. 150, doi. 10.13982/j.mfst.1673-9078.2024.8.0714
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- Publication type:
- Article
11
烘瓣子和阴瓣子发酵过程中风味品质的对比分析.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 4, p. 277, doi. 10.13982/j.mfst.1673-9078.2024.4.0369
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- Publication type:
- Article
12
不同品种蚕豆发酵甜瓣子非挥发性风味物质对比分析.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 264, doi. 10.13982/j.mfst.1673-9078.2023.8.1133
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- Publication type:
- Article
13
不同产地肉桂的挥发性成分差异分析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 4, p. 201, doi. 10.13982/j.mfst.1673-9078.2022.4.0747
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- Publication type:
- Article
14
不同品种蚕豆原料对郫县豆瓣品质的 影响研究.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 72, doi. 10.13386/j.issn1002-0306.2023060090
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- Publication type:
- Article
15
糍粑辣椒中辣椒素降解菌株的筛选应用.
- Published in:
- China Brewing, 2023, v. 42, n. 7, p. 147, doi. 10.11882/j.issn.0254-5071.2023.07.024
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- Publication type:
- Article
16
川渝地区市售包装榨菜､泡菜亚硝酸盐含量的调查及安全性评价.
- Published in:
- China Brewing, 2021, v. 40, n. 4, p. 172, doi. 10.11882/j.issn.0254-5071.2021.04.033
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- Publication type:
- Article
17
红曲霉强化发酵对黄豆酱风味物质及 菌群结构的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 93, doi. 10.7506/spkx1002-6630-20230531-288
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- Publication type:
- Article
18
半干态豆豉高效发酵菌株筛选及其发酵性能评价.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 31, doi. 10.7506/spkx1002-6630-20230606-051
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- Publication type:
- Article
19
面向 PGNAA 技术的碘化钠探测器 MCNP 模拟计算.
- Published in:
- Journal of Isotopes, 2024, v. 37, n. 5, p. 455, doi. 10.7538/tws.2024.youxian.068
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- Publication type:
- Article
20
煤岩体裂隙结构形态和力学属性的可视化数据库构筑初探.
- Published in:
- Coal Science & Technology (0253-2336), 2023, v. 51, p. 27, doi. 10.13199/j.cnki.cst.2022-1328
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- Publication type:
- Article
21
煤岩体裂隙结构形态和力学属性的可视化数据库构筑初探.
- Published in:
- Coal Science & Technology (0253-2336), 2023, v. 51, p. 27, doi. 10.13199/j.cnki.cst.2022-1328
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- Publication type:
- Article