复合乳酸菌剂发酵四川泡菜过程中细菌群落变化及风味特征分析.
- Published in:
- Journal of Xihua University (Natural Science Edition), 2025, v. 44, n. 4, p. 19, doi. 10.12198/j.issn.1673-159X.5826
- By:
- Publication type:
- Article
Works by 邢亚阁
Results: 10
1
2
蓝莓复合果泥超高压和热杀菌的比较分析.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 4, p. 206, doi. 10.13982/j.mfst.1673-9078.2024.4.0402
- By:
- Publication type:
- Article
3
不同干燥方式对茄子理化性质的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 23, p. 48, doi. 10.12161/j.issn.1005-6521.2022.23.007
- By:
- Publication type:
- Article
4
不同保鲜方式对青柠檬护绿效果的研究.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 41, doi. 10.12161/j.issn.1005-6521.2022.18.006
- By:
- Publication type:
- Article
5
豆腐柴中功能性成分提取及产品开发的 研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 7, p. 209, doi. 10.12161/j.issn.1005-6521.2021.07.033
- By:
- Publication type:
- Article
6
新型泡菜非热渗透专用发酵液制备工艺 优化与电子鼻分析.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 123, doi. 10.13386/j.issn1002-0306.2023020177
- By:
- Publication type:
- Article
7
猕猴桃苹果复合果酒低温发酵工艺优化及品质分析.
- Published in:
- China Brewing, 2023, v. 42, n. 12, p. 153, doi. 10.11882/j.issn.0254-5071.2023.12.024
- By:
- Publication type:
- Article
8
基于挥发性盐基氮的动力学模型预测 板鸭干货架期.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 11, p. 302, doi. 10.7506/spkx1002-6630-20241209-062
- By:
- Publication type:
- Article
9
芒果叶提取液生物合成纳米 Ti<sub>O2</sub>工艺优化及其抗菌性能.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 18, p. 281, doi. 10.11975/j.issn.1002-6819.2021.18.032
- By:
- Publication type:
- Article
10
黑苦荞淀粉与普通荞麦淀粉理化和结构性质的比较分析.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 160, doi. 10.13995/j.cnki.11-1802/ts.035287
- By:
- Publication type:
- Article