酿酒酵母 Y-8 对发酵香肠品质与风味的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 119, doi. 10.7506/spkx1002-6630-20230811-081
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- Publication type:
- Article
Works by 范鑫洋
Results: 4
1
2
基于多元可视化模型分析低盐发酵香肠风味成分变化规律.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 8, p. 324, doi. 10.13995/j.cnki.11-1802/ts.039597
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- Publication type:
- Article
3
植物乳杆菌及模仿葡萄球菌对发酵鱼肉糜质构及持水力的影响.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 6, p. 249, doi. 10.13995/j.cnki.11-1802/ts.037456
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- Publication type:
- Article
4
不同比例克鲁维酵母对低盐发酵香肠品质特性的影响.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 2, p. 227, doi. 10.13995/j.cnki.11-1802/ts.038789
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- Publication type:
- Article