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酱油酿造过程中微生物及生物酶的研究进展.

• Authors : 赵雪; 张展开; 张智宏

• Source: Modern Food Science & Technology; 2024, Vol. 40 Issue 2, p329-337, 9p

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酱油的历史及原酿造酱油发展趋势.

• Authors : 张智宏; 陈嘉琳; 黄鑫

• Source: Modern Food Science & Technology; 2023, Vol. 39 Issue 12, p302-309, 8p

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基于非线性模糊逻辑 PID 的圆盘制曲机控温控湿 系统的研究.

• Authors : 何辉; 吴卫良; 钟任强

Subjects: HUMIDITY control; TEMPERATURE control; ATMOSPHERIC temperature

• Source: Packaging & Food Machinery; 2023, Vol. 41 Issue 3, p82-88, 7p

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利用富硒双孢菇粉提升酱油有机硒含量 和改善酱油风味.

• Authors : 陈静如; 胡锋; 符姜燕

• Source: Modern Food Science & Technology; 2023, Vol. 39 Issue 5, p217-224, 8p

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微纳米气泡在食品工业中的应用与前景.

• Authors : 张智宏; 张凌志; 高献礼

Subjects: GAS-liquid interfaces; MATERIALS science; BROWNIAN motion

• Source: Modern Food Science & Technology; 2023, Vol. 39 Issue 2, p325-331, 7p

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纳米硒提高双孢菇子实体的硒含量和品质.

• Authors : 陈静如; 冯拓; 单培

Subjects: PRINCIPAL components analysis; FRUITING bodies (Fungi); CLUSTER analysis (Statistics)

• Source: Modern Food Science & Technology; 2022, Vol. 38 Issue 6, p179-190, 12p

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高盐稀态酱油二次沉淀预测模型的构建和验证.

• Authors : 冯拓; 单培; 林虹

Subjects: SOY sauce; VALUE (Economics); IRON ions

• Source: Modern Food Science & Technology; 2022, Vol. 38 Issue 4, p129-139, 11p

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5 种不同酱油抗氧化活性的对比分析.

• Authors : 冯拓; 单培; 盛明健

Subjects: SOY sauce; PRINCIPAL components analysis; AMINO acids

• Source: Modern Food Science & Technology; 2022, Vol. 38 Issue 3, p159-313, 10p

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