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
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- Publication type:
- Article
Works by 胡荣念
Results: 5
1
2
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
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- Article
3
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
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- Publication type:
- Article
4
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
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- Article
5
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
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- Publication type:
- Article