Works by 邓维琴

Results: 22

传统发酵与工业发酵豆瓣酱品质及微生物群落对比分析.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 151, doi. 10.11882/j.issn.0254-5071.2025.04.022

By:

王鹏跃;
邓维琴;
王芳;
王欣璐;
李龙;
王泽亮

Publication type:

Article

14种常见香辛料对典型川卤卤汁风味的贡献.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 284, doi. 10.16429/j.l009-7848.2023.10.028

By:

王泽亮;
范智义;
张敏;
张星灿;
陈相杰;
宋小嗾;
邓维琴;
张其圣;
李恒

Publication type:

Article

甜瓣子中生物胺产生菌株和降解菌株的筛选.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 190, doi. 10.16429/j.l009-7848.2022.10.021

By:

李恒;
王泽亮;
邓维琴;
范智义;
李雄波;
王饪潞;
李洁芝;
张其圣

Publication type:

Article

郫县豆瓣酱及其原料、半成品挥发性成分分析.

Published in:

Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 164, doi. 10.12441/spyswjs:20221127001

By:

范智义;
邓维琴;
王泽亮;
李雄波;
曾晓晓;
李恒;
张其圣;
陈功

Publication type:

Article

四川传统酿造酱油风味品质特点解析.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 169, doi. 10.3969/j.issn.1000-9973.2024.03.028

By:

王泽亮;
符怡;
李恒;
范智义;
李雄波;
张其圣;
邓维琴

Publication type:

Article

红曲霉制曲对黄豆酱理化指标和感官评价的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 150, doi. 10.13982/j.mfst.1673-9078.2024.8.0714

By:

蒋四强;
邓维琴;
何素蓉;
李雄波;
陈功;
王泽亮;
李龙;
范智义;
李婷;
张其圣

Publication type:

Article

烘瓣子和阴瓣子发酵过程中风味品质的对比分析.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 4, p. 277, doi. 10.13982/j.mfst.1673-9078.2024.4.0369

By:

蒋四强;
邓维琴;
范智义;
李雄波;
王泽亮;
李恒;
陈功

Publication type:

Article

不同品种蚕豆发酵甜瓣子非挥发性风味物质对比分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 8, p. 264, doi. 10.13982/j.mfst.1673-9078.2023.8.1133

By:

蒋四强;
李雄波;
邓维琴;
范智义;
李恒;
卢付清;
李益恩;
李龙;
王泽亮;
陈功

Publication type:

Article

不同产地肉桂的挥发性成分差异分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 4, p. 201, doi. 10.13982/j.mfst.1673-9078.2022.4.0747

By:

王泽亮;
张敏;
邱道富;
李洁芝;
李龙;
万敏惠;
范智义;
吕鹏军;
邓维琴;
李恒

Publication type:

Article

四川泡菜发酵早期亚硝酸盐生成转化途径的初探.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 151, doi. 10.13995/j.cnki.11-1802/ts.037606

By:

范智义;
邓维琴;
李雄波;
张其圣;
李婷;
陈相杰

Publication type:

Article

不同品种蚕豆原料对郫县豆瓣品质的影响研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 72, doi. 10.13386/j.issn1002-0306.2023060090

By:

李雄波;
范智义;
王泽亮;
卢付青;
蒋四强;
李恒;
张其圣;
陈功;
杨国华;
邓维琴

Publication type:

Article

糍粑辣椒中辣椒素降解菌株的筛选应用.

Published in:

China Brewing, 2023, v. 42, n. 7, p. 147, doi. 10.11882/j.issn.0254-5071.2023.07.024

By:

王泽亮;
范智义;
王美丽;
李龙;
杨礼学;
邓维琴;
李洁芝;
陈功;
张其圣

Publication type:

Article

一种郫县豆瓣颗粒调味品的开发及挥发性风味物质研究.

Published in:

China Brewing, 2021, v. 40, n. 6, p. 196, doi. 10.11882/j.issn.0254-5071.2021.06.038

By:

李龙;
李洁芝;
李恒;
杨国华;
游敬明;
邓维琴

Publication type:

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.

Published in:

China Brewing, 2021, v. 40, n. 4, p. 172, doi. 10.11882/j.issn.0254-5071.2021.04.033

By:

王泽亮;
赵平;
范智义;
邓维琴;
李雄波;
汪磊;
张其圣

Publication type:

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.

Published in:

China Brewing, 2020, v. 39, n. 6, p. 143, doi. 10.11882/j.issn.0254-5071.2020.06.028

By:

周志帅;
李娇;
李洁芝;
邓维琴;
杨国华;
陈功;
李恒

Publication type:

Article

红曲霉强化发酵对黄豆酱风味物质及菌群结构的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 93, doi. 10.7506/spkx1002-6630-20230531-288

By:

蒋四强;
陈功;
李雄波;
王泽亮;
范智义;
李婷;
李恒;
张其圣;
邓维琴

Publication type:

Article

半干态豆豉高效发酵菌株筛选及其发酵性能评价.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 31, doi. 10.7506/spkx1002-6630-20230606-051

By:

王泽亮;
邓维琴;
刘书亮;
李雄波;
陈相杰;
范智义;
李婷;
李恒;
张其圣;
李龙

Publication type:

Article

辣椒素类物质辣味的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 363, doi. 10.7506/spkx1002-6630-20220428-370

By:

范智义;
王俏君;
邓维琴;
杨礼学;
李龙;
泽亮;
陈功;
张其圣

Publication type:

Article

不同品种蚕豆发酵郫县豆瓣甜瓣子适宜性评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 49, doi. 10.7506/spkx1002-6630-20211024-261

By:

李雄波;
范智义;
杨梅;
邓维琴;
项超;
李恒

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 65, doi. 10.7506/spkx1002-6630-20200108-104

By:

李雄波;
邓维琴;
李恒;
范智义;
李洁芝;
陈功

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 193, doi. 10.7506/spkx1002-6630-20190902-019

By:

李雄波;
李恒;
邓维琴;
张其圣;
陈相杰;
范智义;
李洁芝;
陈功

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 131, doi. 10.7506/spkx1002-6630-201824020

By:

李恒;
陈功;
伍亚龙;
邓维琴;
张伟;
朱翔;
王勇;
张其圣

Publication type:

Article