Works by 葛东颖

Results: 13

超声波辅助方式对红曲黄酒品质变化影响的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 139, doi. 10.12161/j.issn.1005-6521.2019.21.024

By:

葛东颖;
何萌;
雷敏;
赵慧君

Publication type:

Article

植物乳杆菌对猕猴桃果酒品质影响的评价.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 71, doi. 10.3969/j.issn.1005-6521.2019.11.013

By:

葛东颖;
李华佳;
刘雪婷;
杨成聪;
陈欣蕾;
郭壮

Publication type:

Article

基于电子鼻和GC-MS联用技术对不同原料酿造黄酒风味品质的比较研究.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 137, doi. 10.3969/j.issn.1005-6521.2019.09.023

By:

葛东颖;
龙旭霞;
杨成聪;
赵慧君;
张振东;
郭壮

Publication type:

Article

基于电子鼻和GC-MS联用技术对不同原料酿造黄酒风味品质的比较研究.

Published in:

Food Research & Development, 2019, v. 40, n. 9, p. 137, doi. 10.3969/j.issn.1005-6521.2019.09.023

By:

葛东颖;
龙旭霞;
杨成聪;
赵慧君;
张振东;
郭壮

Publication type:

Article

基于 PCR-DGGE 研究琚湾酸浆水中细菌多样性及乳酸菌的分离鉴定.

Published in:

Food Research & Development, 2018, v. 39, n. 15, p. 149, doi. 10.3969/j.issn.1005-6521.2018.15.029

By:

蔡宏宇;
葛东颖;
马磊;
张振东;
叶万海;
余海忠;
郭壮;
赵慧君

Publication type:

Article

不同处理工艺对猕猴桃果酒品质的影响.

Published in:

China Brewing, 2019, v. 38, n. 4, p. 70

By:

葛东颖;
杨成聪;
张润杰;
郭壮;
李华佳;
朱永清

Publication type:

Article

当阳地区鲊广椒中乳酸菌的分离鉴定及其应用.

Published in:

China Brewing, 2019, v. 38, n. 2, p. 37, doi. 10.11882/j.issn.0254-5071.2019.02.008

By:

李娜;
王玉荣;
葛东颖;
代凯文;
张振东;
郭壮

Publication type:

Article

腊肠发酵过程中细菌多样性评价及其对风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 186, doi. 10.7506/spkx1002-6630-20191121-255

By:

郭壮;
王玉荣;
葛东颖;
尚雪娇;
张振东;
赵慧君

Publication type:

Article

扩增区域对鲊广椒细菌MiSeq测序的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 134, doi. 10.7506/spkx1002-6630-20180529-402

By:

王玉荣;
杨成聪;
葛东颖;
尚雪娇;
张振东;
郭壮

Publication type:

Article

盐渍藠头盐水细菌多样性及基因功能预测分析.

Published in:

China Brewing, 2020, v. 39, n. 10, p. 157, doi. 10.11882/j.issn.0254-5071.2020.10.029

By:

葛东颖;
仇港;
赵楠;
赵慧君;
郭壮

Publication type:

Article

南宁地区米酒曲源乳酸菌在糯米汁中氨基酸和有机酸代谢特征研究.

Published in:

China Brewing, 2020, v. 39, n. 9, p. 53, doi. 10.11882/j.issn.0254-5071.2020.09.010

By:

葛东颖;
何梦雪;
张振东;
钟小丹;
颜娜;
郭壮

Publication type:

Article

不同原料对鲊广椒品质的影响.

Published in:

China Brewing, 2020, v. 39, n. 8, p. 119, doi. 10.11882/j.issn.0254-5071.2020.08.023

By:

马佳佳;
葛东颖;
尚雪娇;
张振东;
袁晓黎;
郭壮

Publication type:

Article

基于宏基因组测序和纯培养技术解析胀袋生抽酱油的微生物类群.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 4, p. 165, doi. 10.13995/j.cnki.11-1802/ts.035374

By:

王玉荣;
席啦;
易宗伟;
付彩霞;
葛东颖;
郭壮

Publication type:

Article