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1 . Academic Journal
Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis
저자
by
Wenhong Zhao
;
Fengxi Ruan
;
Min Qian
;
Xiaoyuan Huang
;
Xiangluan Li
, et al.
소스
Food Chemistry: X, Vol 20, Iss , Pp 100898- (2023)
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7 . Academic Journal
Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis
저자
by
Zhao, Wenhong
;
Ruan, Fengxi
;
Qian, Min
;
Huang, Xiaoyuan
;
Li, Xiangluan
, et al.
소스
In
Food Chemistry: X
30 December 2023 20
Full Text (ScienceDirect)
Full Text (ScienceDirect O/A)
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7 . Academic Journal
Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel
저자
by
Mai, Ruijie
;
Liu, Jiayue
;
Yang, Juan
;
Li, Xiangluan
;
Zhao, Wenhong
, et al.
소스
In
Food Chemistry
30 March 2024 437 Part 1
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7 . Academic Journal
鱼肉与猪肉复合香肠工艺优化及品质分析 / Fish-Pork Sausage:Optimization of Processing Conditions and Quality Analysis
저자
by
肖斯立
;
李博文
;
刘巧瑜
;
李湘銮
;
欧佰侨
, et al.
소스
肉类研究 / Meat Research
. 37(8):8-13
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7 . Academic Journal
不同竹笋粉添加量的面团特性及面包品质的变化 / Changes in the Dough Properties and Bread Quality Induced by the Addition of Bamboo Shoot Powder in Different Amounts
저자
by
王璧莹
;
白莉
;
李湘銮
;
陈滢欣
;
于立梅
, et al.
소스
现代食品科技 / Modern Food Science & Technology
. 39(6):195-203
Scopus
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7 . Academic Journal
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
저자
by
Qian, Min
;
Ruan, Fengxi
;
Zhao, Wenhong
;
Dong, Hao
;
Bai, Weidong
, et al.
소스
In
Food Chemistry
1 August 2023 416
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7 . Academic Journal
接种复合菌的干腌美国红鱼在加工过程中的品质变化 / Analysis of Quality Changes of Dry-cured American Red Fish Induced by Inoculating Complex Bacteria during Processing
저자
by
刘佳玥
;
麦锐杰
;
杨娟
;
李湘銮
;
赵文红
, et al.
소스
现代食品科技 / Modern Food Science & Technology
. 39(9):52-61
Scopus
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7 . Academic Journal
余甘子的回甘风味研究进展 / Research development of the back sweet flavour of Phyllanthus emblica L.
저자
by
张沐棠
;
陈少虹
;
程子贤
;
李湘銮
;
陈椰娜
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 49(6):324-331
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7 . Academic Journal
The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds
저자
by
Bai, Weidong
;
Mai, Ruijie
;
Guo, Siqi
;
Li, Xiangluan
;
Zhao, Wenhong
, et al.
소스
In
Food Research International
December 2023 174 Part 2
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7 . Academic Journal
Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu
저자
by
Min Qian
;
Fengxi Ruan
;
Wenhong Zhao
;
Hao Dong
;
Weidong Bai
, et al.
소스
Foods, Vol 12, Iss 15, p 2915 (2023)
Open Access (DOAJ)
Web of Science
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