Works by 穆冬冬

Results: 9

不同乳酸菌发酵对浓缩梨汁营养物质及挥发性风味物质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 84, doi. 10.13386/j.issn1002-0306.2023120013

By:

叶剑;
吴学凤;
穆冬冬;
刘兰花;
李振宏;
陈祥松;
李兴江

Publication type:

Article

黄桃低功率超声波辅助酶法去皮工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 16, p. 97, doi. 10.12161/j.issn.1005‐6521.2024.16.013

By:

蒋礼鸿;
张旻;
李兴江;
吴学凤;
穆冬冬;
陈小举

Publication type:

Article

双菌协同发酵苹果醋研究及其品质分析.

Published in:

China Brewing, 2021, v. 40, n. 10, p. 50, doi. 10.11882/j.issn.0254-5071.2021.10.008

By:

张盟;
李兴江;
穆冬冬;
姜苏發;
张早;
操丽丽;
郑志;
吴学风

Publication type:

Article

安卡红曲霉 As 3.4811 液态发酵制备膳食纤维的特性研究.

Published in:

China Brewing, 2021, v. 40, n. 3, p. 39, doi. 10.11882/j.issn.0254-5071.2021.03.008

By:

吴学凤;
陈明鑫;
孙聪聪;
穆冬冬;
陈小举;
田宝东;
蒋俊树;
姜绍通;
李兴江

Publication type:

Article

酱油曲发酵过程中微生物群落演替及其与挥发性风味物质的相关性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 57, doi. 10.7506/spkx1002-6630-20231129-254

By:

韩月婷;
蔡静;
邱鹤翔;
吴学凤;
刘兰花;
穆冬冬;
李兴江

Publication type:

Article

基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 111, doi. 10.7506/spkx1002-6630-20200916-207

By:

张明珠;
吴学凤;
穆冬冬;
许博阳;
孙伟;
蒋俊树;
闫晓明;
郑志;
姜绍通;
李兴江

Publication type:

Article

红腐乳后酵期风味物质与细菌菌群分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 118, doi. 10.7506/spkx1002-6630-20191203-043

By:

陈卓;
吴学凤;
穆冬冬;
何莹;
张明珠;
蔡静;
侯志刚;
郑志;
梁进;
张钰萌;
李兴江

Publication type:

Article

快熟黑梨制备工艺优化及其成分分析.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 13, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240417008

By:

孙智伟;
吴学凤;
刘兰花;
穆冬冬;
袁新宇;
李振宏;
吴俊峰;
李兴江

Publication type:

Article

发酵法提取梨渣、姜渣和豆渣膳食纤维的分离纯化及表征.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 296

By:

储兆琳;
邱鹤翔;
李振宏;
穆冬冬;
李兴江;
洪泂;
吴学凤

Publication type:

Article