Works by 蒋予箭

Results: 12

基于高通量测序的浙江玫瑰醋发酵过程中细菌菌群结构及其动态演替.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 125, doi. 10.7506/spkx1002-6630-20190119-234

By:

方冠宇;
黄炳文;
蒋予箭

Publication type:

Article

浙江玫瑰醋发酵过程中细菌菌群结构变化与有机酸形成相关性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 177, doi. 10.7506/spkx1002-6630-20181012-098

By:

方冠宇;
穆晓静;
蒋予箭

Publication type:

Article

浙江玫瑰醋异常发酵微生物的鉴定及控制途径探索.

Published in:

China Brewing, 2021, v. 40, n. 11, p. 43, doi. 10.11882/j.issn.0254-5071.2021.11.008

By:

贺德贵;
邢利民;
盛明健;
黄炳文;
朱军莉;
张林祥;
蒋予箭

Publication type:

Article

功能性黄酒提高机体免疫力研究.

Published in:

China Brewing, 2019, v. 38, n. 3, p. 18, doi. 10.11882/j.issn.0254-5071.2019.03.005

By:

周建弟;
张蕾;
钱斌;
蒋予箭;
邹慧君;
李智慧;
王兰

Publication type:

Article

基于多元统计方法分析陈酿条件对浙江玫瑰醋香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 262, doi. 10.7506/spkx1002-6630-20190620-246

By:

穆晓静;
方冠宇;
蒋予箭

Publication type:

Article

浙江玫瑰醋不同发酵阶段特征性香气成分的确定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 234, doi. 10.7506/spkx1002-6630-20190411-158

By:

方冠宇;
蒋予箭;
穆晓静;
施思

Publication type:

Article

发酵罐结构对浙江玫瑰醋品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 184, doi. 10.7506/spkx1002-6630-20190129-377

By:

方冠宇;
穆晓静;
蒋予箭

Publication type:

Article

补料发酵法生产玫瑰醋工艺优化及风味分析.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 15, p. 304, doi. 10.11975/j.issn.1002-6819.2019.15.037

By:

蒋予箭;
黄炳文;
李婷

Publication type:

Article

多菌种混合制曲生产玫瑰醋的工艺及品质研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 344, doi. 10.16429/j.1009-7848.2024.09.032

By:

张林祥;
周利南;
邢利民;
冯纬;
贺德贵;
蒋予箭;
朱军莉

Publication type:

Article

酿酒酵母和异常汉逊酵母混合发酵黄酒工艺研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 146, doi. 10.16429/j.1009-7848.2024.01.016

By:

郑超群;
陈晨;
蒋予箭;
张蕾;
谢广发

Publication type:

Article

固定化醋酸菌发酵制备果香型米醋.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 184, doi. 10.16429/j.l009-7848.2023.05.019

By:

郑超群;
何炯灵;
谢广发;
蒋予箭

Publication type:

Article

基于膜分离-树脂吸附的黄酒降酸工艺及风味评价.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 2, p. 247, doi. 10.13995/j.cnki.11-1802/ts.035286

By:

陈晨;
谢海腾;
赖敏辉;
金青青;
周建弟;
钱斌;
蒋予箭

Publication type:

Article