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Search Results - 四川旅游学院烹饪科学四川省高等学校重点实验室,四川 成都 610100
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沙米面包配方优化及其品质研究
by
董平
,
徐向波
,
周奎
,
曹娜娜
,
吴华昌
,
邓静
Published in
食品工业科技
(01.07.2024)
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基于电子鼻和气质联用技术分析德庄火锅底料在煮制过程中挥发性物质变化
by
何莲
,
易宇文
,
徐向波
,
乔明锋
,
裴红燕
,
贾洪锋
,
王钵
,
Chan Sook Wah
,
杨翠
,
邓静
Published in
食品工业科技
(01.12.2024)
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电子鼻、电子舌结合SPME-GC-MS对青海玉树牦牛肉挥发性化合物分析
by
蔡雨静
,
张振宇
,
王彩玲
,
刘冬梅
,
白婷
,
易宇文
,
张浩
Published in
食品工业科技
(01.08.2023)
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开花蚕豆烹饪工艺优化及品质分析
by
陈雅恬
,
蔡雪梅
,
朱开宪
,
邓静
,
乔明锋
,
苗保河
Published in
食品工业科技
(01.06.2023)
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基于GC-IMS结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响
by
杨镰
,
王天杨
,
吴宝珠
,
熊怡玲
,
易宇文
,
朱开宪
,
乔兴
,
邓静
,
吴华昌
Published in
食品工业科技
(01.07.2024)
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保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响
by
唐凯伟
,
黄晓英
,
易宇文
,
朱成林
,
邓静
,
冶海潇
,
唐俊妮
Published in
食品工业科技
(01.12.2022)
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5种不同干燥处理方式对玫瑰花品质的影响比较研究
by
罗思悦
,
何莲
,
朱开宪
,
易宇文
,
乔明锋
,
苗保河
Published in
食品安全质量检测学报
(2023)
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超声辅助酶解提取水蜜桃果核多酚工艺优化及抗氧化性研究
by
郭明遗
,
邓艳
,
王天鑫
,
曾传涛
,
吴华昌
Published in
食品与机械
(01.11.2023)
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青李薄荷酒发酵工艺优化及风味成分分析
by
郭明遗
,
邓艳
,
杜前红
,
吴华昌
Published in
食品与机械
(01.06.2023)
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基于正交设计和气相色谱-质谱法的花椒酒研制及品质特征分析
by
熊欢
,
袁小钧
,
朱开宪
,
邓静
,
乔明锋
,
苗保河
Published in
食品安全质量检测学报
(2022)
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植物乳杆菌和嗜酸乳杆菌微胶囊酸奶的研制
by
陈娟
,
于斌
,
郭宗明
,
王懿千
,
吕常旭
Published in
中国酿造
(25.01.2024)
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基于化学分析和智能感官方法对不同产地川醋特征风味物质的比较分析
by
乔明锋
,
蔡雪梅
,
魏宇
,
易宇文
,
刘阳
,
邓静
,
吴华昌
Published in
食品工业科技
(2022)
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超声处理对糯米粉消化特性的影响及降低糯米粉血糖生成指数工艺优化
by
郭宇
,
杨玉婵
,
桂祎雯
,
王东旭
,
郭元新
,
邓静
Published in
食品工业科技
(01.10.2024)
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不同烹制加工阶段水煮肉片关键挥发性风味物质分析
by
杨倩
,
贾洪锋
,
张淼
,
黄佳
Published in
食品与机械
(2024)
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不同品种马铃薯炒制加工品质的评价
by
蔡雪梅
,
彭毅秦
,
何莲
,
乔明锋
,
范文教
,
陈云川
,
韦献雅
Published in
食品工业科技
(01.11.2021)
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基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异
by
张浩
,
顾思远
,
邓静
,
周剑琴
,
唐英明
,
易宇文
Published in
食品科学
(15.04.2024)
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基于GC-IMS结合化学计量法分析烧烤过程中温度对牦牛肉风味物质的影响
by
张浩
,
易宇文
,
朱开宪
,
邓静
,
胡金祥
,
刘阳
,
乔明锋
,
白婷
Published in
食品科学
(2023)
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基于固相微萃取-气相色谱-质谱法结合相对气味活度值分析影响牦牛肉风味的关键化合物
by
张浩
,
易宇文
,
张振宇
,
邓静
,
周剑琴
,
乔明峰
,
白婷
,
刘阳
Published in
食品安全质量检测学报
(2023)
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基于代谢组学技术结合智能感官探究临床乳房炎对牛乳风味和滋味物质的影响
by
卢璇
,
张茜
,
赵宇轩
,
易宇文
,
唐俊妮
,
邓静
,
杨发龙
,
朱成林
Published in
食品科学
(2023)
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炒籽时间对八月瓜籽油挥发性风味成分的影响
by
蔡雪梅
,
陈巍
,
李晓
,
吴华昌
,
罗培高
,
邓静
Published in
中国油脂
(2021)
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