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1 . Academic Journal
猪皮胶原蛋白肽对猪肉馅品质特性及微观结构的影响 / Effect of Pigskin Collagen Peptides on Quality Characteristics and Microstructure of Pork Stuffing
저자
by
张肖楠
;
张永生
;
颜振敏
;
何承云
;
毕继才
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 44(14):67-73
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7 . Academic Journal
50%异菌脲?腐霉利悬浮剂在设施和露地番茄上的残留与安全性评价 / Residue and safety evaluation of 50% iprodione and procymidone suspension on greenhouse and open field tomatoes
저자
by
张正辉
;
贺敏
;
赵尔成
;
余苹中
;
颜振敏
, et al.
소스
食品安全质量检测学报 / Journal of Food Safety & Quality
. 13(13):4091-4097
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7 . Academic Journal
50% 异菌脲ꞏ腐霉利悬浮剂在设施和露地番茄上的 残留与安全性评价. (Chinese)
저자
by
张正辉
;
贺 敏
;
赵尔成
;
余苹中
;
颜振敏
, et al.
소스
Journal of Food Safety & Quality; 2022, Vol. 13 Issue 13, p4091-4097, 7p
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7 . Academic Journal
环氟菌胺在小麦生态系统中的残留消解及膳食风险评估 / Dissipation, residues and dietary risk assessment of cyflufenamid in a wheat ecosystem
저자
by
蔡光辉
;
马婧玮
;
吴艳兵
;
颜振敏
;
周娟
, et al.
소스
植物保护 / Plant Protection
. 46(6):144-148
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7 . Academic Journal
四种芝麻香型白酒中香气活性成分分析 / Analysis of odor-active compounds in four sesame-flavor Chinese Baijiu
저자
by
白乐宜
;
颜振敏
;
冯梦茹
;
魏新军
;
BAI Leyi
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 46(2):272-276
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7 . Academic Journal
HPLC法测定食用菌中的麦角甾醇含量 / Determination of ergosterol contents in mushroom by HPLC
저자
by
俞明君
;
聂远洋
;
杨伟
;
颜振敏
;
张浩
, et al.
소스
河南科技学院学报(自然科学版) / Journal of Henan Institute of Science and Technology(Natural Sciences Edition)
. 47(5):18-21
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7 . Academic Journal
基于多元统计分析法对比不同香型白酒的感官特征 / Comparison of Sensory Characteristics of Baijiu of Different Flavor Types Based on Multivariate Statistical Analysis
저자
by
白乐宜
;
颜振敏
;
程娇娇
;
魏新军
;
BAI Leyi
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (11):21-29
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7 . Academic Journal
应用GC-MS和GC-O对比分析中国赊酒与赊店地蕴酒中的香气成分 / Comparative study on aroma components in Chinese credit wine and credit wine by GC-MS and GC-O
저자
by
白乐宜
;
颜振敏
;
程娇娇
;
魏新军
;
BAI Leyi
, et al.
소스
河南科技学院学报(自然科学版) / Journal of Henan Institute of Science and Technology(Natural Sciences Edition)
. 46(4):36-39
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7 . Academic Journal
响应面优化发酵型山药米酒的工艺 / Optimization of Yam Rice Wine Fermentation Process Using Response Surface Methodology
저자
by
周蒙
;
颜振敏
;
程娇娇
;
魏新军
;
ZHOU Meng
, et al.
소스
食品研究与开发 / Food Research and Development
. 38(12):71-76
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7 . Academic Journal
GC-O-MS分析赊店酒中的香气成分 / Analysis of the Flavoring Components in Shedian Liquor by GC-O-MS
저자
by
程娇娇
;
颜振敏
;
周蒙
;
魏新军
;
CHENG Jiaojiao
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (3):103-106
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