Works matching AU 胡永金

Results: 21

均匀设计和模糊数学优化茯苓海棠果果糕配方.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 123, doi. 10.12161/j.issn.1005-6521.2022.03.018

By:

周慧;
胡永金;
陶亮;
高斌;
付晓萍;
田洋

Publication type:

Article

咖啡生物活性物质及其健康功效研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 11, doi. 10.13386/j.issn1002-0306.2024060149

By:

段仪;
刘秦明;
卢开华;
刘丽静;
杨芳;
代佳和;
李宏;
胡永金

Publication type:

Article

响应面法优化混菌发酵膏状腐乳前发酵工艺.

Published in:

China Brewing, 2024, v. 43, n. 8, p. 218, doi. 10.11882/j.issn.0254-5071.2024.08.031

By:

刘秦明;
白彬阳;
陈中爱;
薛桥丽;
胡永金

Publication type:

Article

多菌混合发酵豆豉后发酵工艺优化及品质分析.

Published in:

China Brewing, 2023, v. 42, n. 11, p. 176, doi. 10.11882/j.issn.0254-5071.2023.11.028

By:

牛刚;
朱仁萍;
陈中爱;
魏美娟;
朱仁俊;
胡永金;
薛桥丽

Publication type:

Article

同菌种发酵对辣木叶蛋白降解的影响.

Published in:

China Brewing, 2022, v. 41, n. 3, p. 93, doi. 10.11882/j.issn.0254-5071.2022.03.016

By:

高艳;
薛桥丽;
田洋;
胡永金

Publication type:

Article

响应面法优化甜米酒酸菜发酵工艺.

Published in:

China Brewing, 2019, v. 38, n. 6, p. 201, doi. 10.11882/j.issn.0254-5071.2019.06.038

By:

康娇;
李静;
杨从绪;
程镇朝;
王富;
胡永金;
薛桥丽

Publication type:

Article

腐乳前酵期微生物与理化成分的动态分析.

Published in:

China Brewing, 2019, v. 38, n. 1, p. 84, doi. 10.11882/j.issn.0254-5071.2019.01.017

By:

许家威;
李一红;
叶芒;
薛桥丽;
王知荣;
柴建国;
胡永金

Publication type:

Article

咖啡风味成分研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 387, doi. 10.7506/spkx1002-6630-20240620-145

By:

周永秀;
卢开华;
刘秦明;
刘贝宁;
段仪;
李宏;
胡永金

Publication type:

Article

云南牟定酸浆水中优势产酸菌的分离鉴定及生长特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 75, doi. 10.7506/spkx1002-6630-20200922-279

By:

张宸瑞;
薛桥丽;
白彬阳;
胡永金

Publication type:

Article

FYa1泡菜用直投式发酵剂的制作工艺优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 216, doi. 10.7506/spkx1002-6630-20200430-397

By:

康娇;
张亚蓉;
杨从绪;
薛桥丽;
胡永金

Publication type:

Article

普洱茶醇提不同萃取物的体外抑菌活性研究.

Published in:

Journal of Zhengzhou University of Light Industry, Natural Science Edition, 2015, v. 30, n. 3/4, p. 15, doi. 10.3969/j.issn.2095-476X.2015.3/4.004

By:

吉杰丽;
谷大海;
胡永金;
薛桥丽;
朱仁俊

Publication type:

Article

基于 MOOCs 的大学物理实验教学改革.

Published in:

Research & Exploration in Laboratory, 2016, v. 35, n. 9, p. 177

By:

蔡青;
胡永金;
李星星;
吴云沛

Publication type:

Article

妥甸酱油发酵功能菌株筛选及应用.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 37, doi. 10.3969/j.issn.1000-9973.2025.05.006

By:

吴权蓉;
章慧;
胡永金;
朱仁俊

Publication type:

Article

基于模糊数学感官评价-TOPSIS 法的花生粕发酵乳优良乳酸菌筛选.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 76, doi. 10.3969/j.issn.1000-9973.2025.03.011

By:

陆开祥;
陈中爱;
刘丽静;
薛桥丽;
胡永金

Publication type:

Article

混菌发酵腐乳前酵工艺优化及其质构分析.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 61, doi. 10.3969/j.issn.1000-9973.2025.01.010

By:

刘贝宁;
张宸瑞;
田娟;
刘秦明;
皮雨冉;
胡永金

Publication type:

Article

路南腐乳中优势菌株的筛选及其前发酵工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 30, doi. 10.3969/j.issn.1000-9973.2024.12.005

By:

陈晨;
任燕林;
陈中爱;
皮雨冉;
田娟;
胡永金

Publication type:

Article

路南腐乳中优势菌株的筛选及其前发酵工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 1, doi. 10.3969/j.issn.1000-9973.2024.11.001

By:

陈晨;
任燕林;
陈中爱;
皮雨冉;
田娟;
胡永金

Publication type:

Article

云南木姜子提取物对蜡样芽孢杆菌抑菌作用的研究 .

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 9, p. 43

By:

魏美娟;
陈聪;
牛刚;
胡永金;
朱仁萍;
朱仁俊;
薛桥丽

Publication type:

Article

云南边民互市进口食品安全研究现状.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 7, p. 2309

By:

晏明兴;
胡永金;
范青;
朱仁俊;
章茜;
张映萍

Publication type:

Article

酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响.

Published in:

Journal of Light Industry, 2016, v. 31, n. 4, p. 55, doi. 10.3969/j.issn.2096-1553.2016.4.008

By:

胡永金;
丁晓倩;
谷大海;
普岳红;
葛长荣

Publication type:

Article

扁枝槲寄生提取物体外抗氧化效应研究.

Published in:

Journal of Light Industry, 2016, v. 31, n. 3, p. 39, doi. 10.3969/j.issn.2096-1553.2016.3.006

By:

张煜;
张晓娜;
薛桥丽;
肖蓉;
林奇;
胡永金

Publication type:

Article