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不同品种蚕豆原料对郫县豆瓣品质的 影响研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 72, doi. 10.13386/j.issn1002-0306.2023060090
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糍粑辣椒中辣椒素降解菌株的筛选应用.
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- China Brewing, 2023, v. 42, n. 7, p. 147, doi. 10.11882/j.issn.0254-5071.2023.07.024
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一种郫县豆瓣颗粒调味品的开发及挥发性风味物质研究.
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- China Brewing, 2021, v. 40, n. 6, p. 196, doi. 10.11882/j.issn.0254-5071.2021.06.038
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- Article
川渝地区市售包装榨菜､泡菜亚硝酸盐含量的调查及安全性评价.
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- China Brewing, 2021, v. 40, n. 4, p. 172, doi. 10.11882/j.issn.0254-5071.2021.04.033
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- Article
模糊数学感官评价结合响应面法优化五香卤味即食豆杆调味配方.
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- China Brewing, 2020, v. 39, n. 6, p. 143, doi. 10.11882/j.issn.0254-5071.2020.06.028
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- Article
红曲霉强化发酵对黄豆酱风味物质及 菌群结构的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 93, doi. 10.7506/spkx1002-6630-20230531-288
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- Article
半干态豆豉高效发酵菌株筛选及其发酵性能评价.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 31, doi. 10.7506/spkx1002-6630-20230606-051
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- Article
四川传统酿造酱油风味品质特点解析.
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- China Condiment, 2024, v. 49, n. 3, p. 169, doi. 10.3969/j.issn.1000-9973.2024.03.028
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- Article
14种常见香辛料对典型川卤卤汁风味的贡献.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 10, p. 284, doi. 10.16429/j.l009-7848.2023.10.028
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- Article
甜瓣子中生物胺产生菌株和降解菌株的筛选.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 190, doi. 10.16429/j.l009-7848.2022.10.021
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- Article
辣椒素类物质辣味的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 363, doi. 10.7506/spkx1002-6630-20220428-370
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- Article
不同品种蚕豆发酵郫县豆瓣甜瓣子适宜性评价.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 49, doi. 10.7506/spkx1002-6630-20211024-261
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- Article
分段发酵模式对郫县豆瓣甜瓣子发酵过程中 微生物及产品品质的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 65, doi. 10.7506/spkx1002-6630-20200108-104
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- Article
盐度对郫县豆瓣甜瓣子发酵过程中微生物及 产品品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 193, doi. 10.7506/spkx1002-6630-20190902-019
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- Article
高通量测序方法研究传统四川泡菜母水中 微生物群落的动态变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 131, doi. 10.7506/spkx1002-6630-201824020
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郫县豆瓣酱及其原料、半成品挥发性成分分析.
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- Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 164, doi. 10.12441/spyswjs:20221127001
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- Article
烘瓣子和阴瓣子发酵过程中风味品质的对比分析.
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- Modern Food Science & Technology, 2024, v. 40, n. 4, p. 277, doi. 10.13982/j.mfst.1673-9078.2024.4.0369
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- Article
不同品种蚕豆发酵甜瓣子非挥发性风味物质对比分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 264, doi. 10.13982/j.mfst.1673-9078.2023.8.1133
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- Article
不同产地肉桂的挥发性成分差异分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 4, p. 201, doi. 10.13982/j.mfst.1673-9078.2022.4.0747
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- Article