Works by 许泓瑜

Results: 8

气相色谱-质谱和电子舌对不同质量等级酱香型白酒的判别分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 329, doi. 10.7506/spkx1002-6630-20230115-117

By:

林先丽;
张晓娟;
李晨;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

壳寡糖对过氧化氢诱导肝细胞损伤的改善作用及机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 136, doi. 10.7506/spkx1002-6630-20220316-174

By:

刘朋;
侯智兴;
茅洪维;
李恒;
龚劲松;
蒋敏;
许泓瑜;
许正宏;
史劲松

Publication type:

Article

基于GC-MS指纹图谱和XGBoost机器学习的泸型基酒贮存时间鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 310, doi. 10.7506/spkx1002-6630-20211129-354

By:

刘青茹;
孟连君;
张晓娟;
翟伟绩;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

蝉虫草子实体与发酵菌丝体胞内多糖成分分析.

Published in:

Mycosystema, 2019, v. 38, n. 7, p. 1141, doi. 10.13346/j.mycosystema.190041

By:

淳于彦洁;
陆震鸣;
耿燕;
许泓瑜;
许正宏;
史劲松

Publication type:

Article

瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 143, doi. 10.13995/j.cnki.11-1802/ts.038613

By:

黄浩伦;
陆震鸣;
柴丽娟;
张晓娟;
许泓瑜;
李信;
史劲松;
许正宏

Publication type:

Article

丁酸梭菌高密度发酵及产孢条件优化.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 24, p. 107, doi. 10.13995/j.cnki.11-1802/ts.038657

By:

汪乐盛;
李科;
方莎莎;
钱巧;
李恒;
许正宏;
许泓瑜

Publication type:

Article

采用实时荧光定量PCR 法检测大曲中的3 种高温放线菌.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 300, doi. 10.13995/j.cnki.11-1802/ts.038920

By:

陈政;
柴丽娟;
张晓娟;
许泓瑜;
史劲松;
王松涛;
张宿义;
沈才洪;
许正宏;
陆震鸣

Publication type:

Article

三种单萜对皿式培养樟芝三萜合成的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 9, p. 78, doi. 10.13995/j.cnki.11-1802/ts.035457

By:

李心阳;
罗志珊;
耿燕;
任怡琳;
许泓瑜;
史劲松;
陆震鸣;
许正宏

Publication type:

Article