乳酸菌发酵胡柚汁对小鼠肥胖的调节作用 .
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 167, doi. 10.7506/spkx1002-6630-20200723-317
- By:
- Publication type:
- Article
Works matching AU 翁佩芳
Results: 10
1
2
酚酸类物质对杨梅发酵酒贮藏期间色泽 和挥发性风味物质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 78, doi. 10.7506/spkx1002-6630-20200712-161
- By:
- Publication type:
- Article
3
胡柚黄酮对高脂饮食诱导的肥胖小鼠模型 肠道菌群的调节作用.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 140, doi. 10.7506/spkx1002-6630-20191030-334
- By:
- Publication type:
- Article
4
东方伊萨酵母和酿酒酵母混合发酵杨梅酒的 发酵效率及风味特征分析.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 144, doi. 10.7506/spkx1002-6630-20180831-375
- By:
- Publication type:
- Article
5
植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 152, doi. 10.7506/spkx1002-6630-20171213-150
- By:
- Publication type:
- Article
6
果酒酵母菌混合发酵的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 252, doi. 10.7506/spkx1002-6630-201819039
- By:
- Publication type:
- Article
7
胡柚汁益生菌发酵挥发性风味特征.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 59, doi. 10.7506/spkx1002-6630-201804010
- By:
- Publication type:
- Article
8
自然发酵厚皮菜菌群结构及风味品质分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 359, doi. 10.16429/j.1009-7848.2025.01.034
- By:
- Publication type:
- Article
9
乳酸菌发酵接骨木果汁品质及挥发性风味物质的变化.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 291, doi. 10.16429/j.1009-7848.2022.05.031
- By:
- Publication type:
- Article
10
植物乳杆菌和棒状乳杆菌对发酵萝卜干风味品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 150, doi. 10.16429/j.1009-7848.2021.09.016
- By:
- Publication type:
- Article