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1 . Academic Journal
基于缺失重组实验的藏灵菇优势菌种对发酵乳品质的影响 / Effect of dominant strains of Tibetan kefir on fermented milk quality based on deficiency recombination experiments
저자
by
严胜蓝
;
周钺
;
王洪伟
;
张玉
;
宋佳佳
, et al.
소스
中国乳品工业 / China Dairy Industry
. 51(4):11-40
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7 . Academic Journal
不同发酵剂对泡萝卜挥发性风味成分及感官品质的影响 / Effects of different starter on volatile flavor components and sensory properties of pickled radish
저자
by
杨洋
;
杨宇航
;
王洪伟
;
索化夷
;
宇嘉
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 49(4):175-中插4
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7 . Academic Journal
毛霉型腐乳发酵菌株筛选和人工接种发酵腐乳感官品质评价 / Screening of fermented strain for Mucor sufu and sensory evaluation of sufu fermented by artificial inoculation
저자
by
苏彬
;
任璐
;
张玉
;
宋佳佳
;
王晨
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 49(15):85-91
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7 . Academic Journal
两种糜子及魔芋胶对糜子蛋糕感官性质的影响 / Effect of Two Types of Proso Millet and Konjac Glucomannan on the Sensory Quality of Proso Millet Cake
저자
by
吴书琪
;
段建华
;
索化夷
;
宋佳佳
;
张玉
, et al.
소스
食品研究与开发 / Food Research and Development
. 43(8):61-67
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7 . Academic Journal
低度柠檬酒在发酵过程中的品质变化 / Quality changes of low-alcohol lemon wine during fermentation
저자
by
杨艳丽
;
杨宇航
;
王璐瑶
;
索化夷
;
王洪伟
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 48(17):108-115
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7 . Academic Journal
基于感官评价和GC-MS分析嗜盐芳香酵母对速成永川豆豉香气的影响 / Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi by sensory evaluation and GC-MS analysis
저자
by
周柬
;
王洪伟
;
张玉
;
宋佳佳
;
黄业传
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 48(9):59-64
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7 . Academic Journal
发酵乳杆菌LFQ153胞外多糖对RAW264.7巨噬细胞氧化损伤的保护作用 / Protective effect of exopolysaccharide from Lactobacillus fermentum LFQ153 against oxidative damage in RAW264.7 macrophages
저자
by
刘聪秀
;
宋佳佳
;
王洪伟
;
张玉
;
索化夷
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 48(8):1-8
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7 . Academic Journal
"互联网+"时代下基于OBE理念的食品原料生产安全控制课程教学改革与探索
저자
by
宋佳佳
;
杨景
;
索化夷
.
소스
中国食品 / China Food
. (20):61-63
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5 . Academic Journal
生物胺降解乳酸菌的筛选与特性研究 / Screening and characteristics of lactic acid bacteria degrading biogenic amines
저자
by
王强
;
周真江
;
曾维友
;
索化夷
;
WANG Qiang
, et al.
소스
中国酿造 / China Brewing
. 40(3):115-119
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7 . Academic Journal
发酵剂对泡萝卜品质的影响 / Effect of Starters on the Quality of Pickled Radish
저자
by
经骐源
;
李婷
;
曾凡坤
;
索化夷
;
王洪伟
, et al.
소스
食品科学 / Food Science
. 42(22):171-177
Scopus
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