Hasil Pencarian - Wenjia CUI

  • Menampilkan 1 - 7 hasil dari 7
Perbaiki Hasil
  1. 1
    Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup

    Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup oleh Yifei SUN, Wenjia CUI, Wenliang WANG, Shasha SONG, Xiaozhen TANG

    Diterbitkan 2022-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry

    Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry oleh Wenjia Cui, Peiji Liu, Houli Liu, Yifei Sun, Wenliang Wang

    Diterbitkan 2023-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Preservation of Postharvest Agaricus bisporus by VC/Nisin Composite Coating

    Preservation of Postharvest Agaricus bisporus by VC/Nisin Composite Coating oleh Lichao SHANG, Fengchun ZHAO, Zhiqing GONG, Wenjia CUI, Qingxin ZHOU, Wenliang WANG, Yansheng WANG

    Diterbitkan 2022-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of <i>Oudemansiella raphanipes</i> Mushroom

    Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of <i>Oudemansiella raphanipes</i> Mushroom oleh Furong Hou, Shasha Song, Wenjia Cui, Zipeng Yu, Zhiqing Gong, Yansheng Wang, Wenliang Wang

    Diterbitkan 2024-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application

    Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application oleh Zipeng YU, Ningyang LI, Zhiqing GONG, Wenliang WANG, Fengjuan JIA, Wenjia CUI, Zonghai XU, Shasha SONG, Yongsheng LI

    Diterbitkan 2024-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Preparation of Solid Chlorine Dioxide Slow-release Preservative and Its Preservation Effect on Fresh-cut Broccoli

    Preparation of Solid Chlorine Dioxide Slow-release Preservative and Its Preservation Effect on Fresh-cut Broccoli oleh Yuping ZHANG, Weiliang JIA, Lun MENG, Xingkai LI, Fanbin LI, Qingxin ZHOU, Zhiqing GONG, Wenjia CUI, Junyan SHI, Wenliang WANG, Yansheng WANG

    Diterbitkan 2024-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Research Progress in Nutrient Composition, Functional Activity and Processing Status of Edible Fungi

    Research Progress in Nutrient Composition, Functional Activity and Processing Status of Edible Fungi oleh Jiansheng CHEN, Zhengyou YANG, Yansheng WANG, Zhiqing GONG, Wenliang WANG, Fengjuan JIA, Wenjia CUI, Jian ZHANG, Furong HOU, Yongsheng LI, Shasha SONG

    Diterbitkan 2024-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: