Works by 郭德军

Results: 8

真空包装牡蛎肉在冷藏和冻藏过程中的品质变化.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 7, doi. 10.12161/j.issn.1005-6521.2020.18.002

By:

牛改改;
游刚;
张晨晓;
宁毅;
蔡秋杏;
贾真;
郭德军

Publication type:

Article

基于气相色谱-质谱法和电子鼻技术分析不同烘烤度荔枝木对荔枝白兰地陈酿风味的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 173, doi. 10.7506/spkx1002-6630-20231219-153

By:

黄晨;
曹慧颖;
郭德军;
王润铃

Publication type:

Article

方格星虫酶解物与4 种糖 Maillard 反应产物的挥发性风味成分变化与感官特性相关性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 259, doi. 10.7506/spkx1002-6630-20180803-022

By:

游刚;
牛改改;
董庆亮;
张自然;
郭德军

Publication type:

Article

3 种优势微生物对宝泉酱挥发性香气的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 167, doi. 10.7506/spkx1002-6630-201820025

By:

庞惟俏;
郭德军

Publication type:

Article

基于GC-MS 和电子鼻技术分析不同烘烤度橡木对荔枝白兰地风味的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 2, p. 252, doi. 10.13386/j.issn1002-0306.2023030239

By:

黄晨;
郭德军;
游刚;
覃宁静

Publication type:

Article

基于GC-IMS技术分析不同方法陈酿桑葚白兰地的风味特征.

Published in:

China Brewing, 2024, v. 43, n. 9, p. 249, doi. 10.11882/j.issn.0254-5071.2024.09.039

By:

王润铃;
庞文媛;
郭德军;
黄晨

Publication type:

Article

橙香味美思酒的工艺优化.

Published in:

China Brewing, 2020, v. 39, n. 12, p. 203, doi. 10.11882/j.issn.0254-5071.2020.12.038

By:

陈静;
郝俊光;
张晨晓;
郭德军

Publication type:

Article

六堡茶香气特征和真菌群落鉴定分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 252, doi. 10.13982/j.mfst.1673-9078.2023.6.0487

By:

龚受基;
滕翠琴;
郭德军;
黄丽;
陈德强

Publication type:

Article