Works by 闫裕峰

Results: 20

同步发酵老陈醋四季酿造法工艺优化.

Published in:

China Brewing, 2019, v. 38, n. 11, p. 170, doi. 10.11882/j.issn.0254-5071.2019.11.034

By:

梁楷;
田莉;
闫裕峰;
郎繁繁;
周景丽;
武耀文

Publication type:

Article

基于HACCP的山西老陈醋机械化酿造工艺标准化研究.

Published in:

China Brewing, 2019, v. 38, n. 7, p. 161, doi. 10.11882/j.issn.0254-5071.2019.07.032

By:

郎繁繁;
杨文飞;
闫裕峰;
梁楷;
田莉

Publication type:

Article

传统发酵食品中乳酸菌的分离鉴定、基因分型及优良菌株筛选.

Published in:

China Brewing, 2019, v. 38, n. 4, p. 89

By:

李雅茹;
王如福;
许女;
闫裕峰;
陈旭峰

Publication type:

Article

基于山西老陈醋传统工艺固态发酵体系时空异质性分析解析主要风味物质形成规律.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 164, doi. 10.7506/spkx1002-6630-20240606-029

By:

申瑾;
周景丽;
郎繁繁;
闫裕峰;
王利;
夏瑶瑶;
李杰;
张峰;
王晨苑;
郑宇

Publication type:

Article

耐高温产香酵母的分离筛选及麸曲制作工艺优化.

Published in:

China Brewing, 2025, v. 44, n. 2, p. 108, doi. 10.11882/j.issn.0254-5071.2025.02.016

By:

张旭姣;
闫裕峰;
郎繁繁;
王晨苑;
郑宇

Publication type:

Article

保健食醋陈酿过程中功能成分、有机酸和抗氧化活性变化及其相关性分析.

Published in:

China Brewing, 2024, v. 43, n. 12, p. 71, doi. 10.11882/j.issn.0254-5071.2024.12.011

By:

胡坤;
梁楷;
郎繁繁;
王利;
周景丽;
闫裕峰

Publication type:

Article

不同酿造工艺对山西老陈醋乙偶姻及川芎嗪含量的影响.

Published in:

China Brewing, 2024, v. 43, n. 6, p. 128, doi. 10.11882/j.issn.0254-5071.2024.06.019

By:

郎繁繁;
夏瑶瑶;
申瑾;
梁艳文;
昝学梅;
闫裕峰

Publication type:

Article

高酸度醋补料发酵工艺优化.

Published in:

China Brewing, 2024, v. 43, n. 5, p. 230, doi. 10.11882/j.issn.0254-5071.2024.05.035

By:

夏瑶瑶;
张峰;
闫裕峰;
郎繁繁;
梁楷;
周景丽

Publication type:

Article

老陈醋醋酸发酵不同翻醅方式醋醅特性的动态变化分析.

Published in:

China Brewing, 2023, v. 42, n. 11, p. 134, doi. 10.11882/j.issn.0254-5071.2023.11.021

By:

申瑾;
夏瑶瑶;
梁楷;
周景丽;
闫裕峰;
赵慧姿;
李杰

Publication type:

Article

大曲添加量对山西陈醋发酵过程中理化指标和特征成分的影响.

Published in:

China Brewing, 2023, v. 42, n. 8, p. 71, doi. 10.11882/j.issn.0254-5071.2023.08.012

By:

梁艳文;
夏瑶瑶;
王晓昌;
周景丽;
梁楷;
郎繁繁;
闫裕峰

Publication type:

Article

山西老陈醋对急性醉酒小鼠防醉及护肝作用研究.

Published in:

China Brewing, 2021, v. 40, n. 12, p. 40, doi. 10.11882/j.issn.0254-5071.2021.12.008

By:

田颖蕾;
夏婷;
康超艳;
赵宇轩;
吕洁;
张祥龙;
王怡明;
闫裕峰;
朗繁繁;
郑宇;
王敏

Publication type:

Article

不同工艺酿造山西老陈醋过程中总黄酮及单宁含量变化规律.

Published in:

China Brewing, 2021, v. 40, n. 9, p. 43, doi. 10.11882/j.issn.0254-5071.2021.09.008

By:

梁艳文;
田莉;
闫裕峰;
郎繁繁;
梁楷;
王晓昌

Publication type:

Article

山西老陈醋不同熏醅工艺对风味物质的影响.

Published in:

China Brewing, 2021, v. 40, n. 7, p. 38, doi. 10.11882/j.issn.0254-5071.2021.07.008

By:

王宏霞;
闫裕峰;
郎繁繁;
周景丽;
陈旭峰;
许女

Publication type:

Article

老陈醋陈酿过程中不挥发酸和氨基酸态氮的近红外光谱技术分析.

Published in:

China Brewing, 2021, v. 40, n. 2, p. 175, doi. 10.11882/j.issn.0254-5071.2021.02.034

By:

朱丽红;
李静;
马玉敏;
郎繁繁;
武耀文;
闫裕峰

Publication type:

Article

温度和翻醅对食醋固态发酵产酸的影响.

Published in:

China Brewing, 2020, v. 39, n. 4, p. 159, doi. 10.11882/j.issn.0254-5071.2020.04.031

By:

张强;
赵翠梅;
李晓伟;
赵靖华;
王晓彬;
郭晓萱;
闫裕峰;
王敏;
郑宇

Publication type:

Article

食醋总酸近红外快速检测方法的研究.

Published in:

China Brewing, 2020, v. 39, n. 2, p. 94, doi. 10.11882/j.issn.0254-5071.2020.02.017

By:

梁楷;
闫裕峰;
郎繁繁;
周景丽;
夏瑶瑶;
张旭姣;
丁伟;
武耀文

Publication type:

Article

强化多微麸曲制备工艺优化及其在陈醋酒精发酵阶段的应用.

Published in:

China Brewing, 2020, v. 39, n. 2, p. 129, doi. 10.11882/j.issn.0254-5071.2020.02.024

By:

张旭姣;
闫裕峰;
周景丽;
梁楷;
郎繁繁;
夏瑶瑶;
丁伟;
武耀文;
田莉

Publication type:

Article

老陈醋分割式浓醪酒精发酵工艺的优化.

Published in:

China Brewing, 2020, v. 39, n. 1, p. 136, doi. 10.11882/j.issn.0254-5071.2020.01.026

By:

夏瑶瑶;
闫裕峰;
梁楷;
郎繁繁;
武耀文;
田莉

Publication type:

Article

食醋中苯乳酸的提取、鉴定及含量比较.

Published in:

China Brewing, 2020, v. 39, n. 1, p. 66, doi. 10.11882/j.issn.0254-5071.2020.01.013

By:

吴仁蔚;
陈亨业;
郭俊陆;
闫裕峰;
杨勇;
陈福生

Publication type:

Article

山西老陈醋熏醅工艺研究及发展现状.

Published in:

China Brewing, 2020, v. 39, n. 1, p. 17, doi. 10.11882/j.issn.0254-5071.2020.01.004

By:

马玉敏;
郎繁繁;
闫裕峰

Publication type:

Article