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Search Results - 湖南坛坛香食品科技有限公司,湖南长沙 410128%湖南农业大学食品科学技术学院,湖南长沙 410128
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浏阳豆豉晾曲阶段相关指标的变化研究
by
覃业优
,
周晓
,
胡嘉亮
,
颜婷
,
刘洋
Published in
中国酿造
(25.02.2024)
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淡豆豉的生理活性和生产工艺研究进展
by
陈怡
,
刘洋
,
覃业优
,
蒋立文
,
李跑
,
廖卢艳
Published in
食品安全质量检测学报
(2020)
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渥堆期间水分对浏阳豆豉微生物及品质风味的影响
by
蒋立文
,
张浩东
,
覃业优
,
胡嘉亮
,
刘洋
Published in
食品与机械
(01.05.2024)
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不同产地辣椒生长过程品质变化分析
by
肖何
,
刘洋
,
王馨瑶
,
杜秋
,
覃业优
,
胡嘉亮
,
王蓉蓉
,
蒋立文
Published in
食品工业科技
(01.07.2023)
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不同渥堆工艺对浏阳豆豉多酚抗氧化及免疫活性的影响
by
刘晶晶
,
刘洋
,
李跑
,
覃业优
,
胡嘉亮
,
蒋立文
Published in
食品安全质量检测学报
(2024)
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常温低温发酵对二次发酵辣椒酱品质的影响比较
by
郑训培
,
覃业优
,
巢瑾
,
蒋立文
,
李跑
,
刘洋
Published in
食品安全质量检测学报
(2023)
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基于非靶向代谢组学的不同菌种强化发酵浏阳豆豉的代谢差异分析
by
刘晶晶
,
邓高文
,
胡嘉亮
,
覃业优
,
刘洋
,
蒋立文
Published in
食品科学
(15.01.2024)
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曲霉强化发酵对浏阳豆豉风味品质的影响
by
吴梓仟
,
刘晶晶
,
邓高文
,
周晓
,
蒋立文
,
胡嘉亮
,
覃业优
,
刘洋
Published in
食品科学
(2023)
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不同年份陶坛剁椒在贮藏过程中的品质风味变化
by
王宏伟
,
刘宏娟
,
覃业优
,
徐那
,
胡嘉亮
,
袁晓
,
刘洋
,
蒋立文
Published in
食品科学
(15.02.2025)
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不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响
by
周晓
,
李跑
,
吴梓仟
,
唐辉
,
徐巨才
,
蒋立文
,
覃业优
,
刘洋
Published in
食品科学
(25.02.2024)
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基于Illumina Miseq测序技术分析剁辣椒产地预加工过程中菌群变化
by
陈梦娟
,
蒋立文
,
刘洋
,
王蓉蓉
,
周辉
,
赵玲艳
,
覃业优
Published in
食品工业科技
(2022)
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engineering
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diet & clinical nutrition
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liuyang douchi
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enhanced fermentation
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aspergillus
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bacterial diversity
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chopped chili peppers in ceramic jar
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clustering analysis
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DOAJ Directory of Open Access Journals
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