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[期刊论文] 作者：LIU ZongXiang,XIE WeiXin,WANG Pi,
来源：Science China(Information Scienc 年份：2020
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[期刊论文] 作者：Weixin WANG Juan XU Peng WU Ting HU Junfeng SHEN,
来源：农业生物技术（英文版） 年份：2021
Abstract ［Objectives］ This study was conducted to improve the utilization of tartary buckwheat resources, enrich the varieties of rice wine products, and further promote the development of the rice wi...
[期刊论文] 作者：Yi TANG Mei LI Lulu LI Fang CAO Weixin WANG,
来源：农业生物技术（英文版） 年份：2021
Abstract [Objectives] This study was conducted to develop a bergamot yam soymilk yogurt. [Methods]With bergamot yam and soybeans as the main raw materials， the nutritious bergamot yam soymilk yogurt...
[期刊论文] 作者：Jianfeng ZHAN Yongliang ZHENG Weixin WANG Peng WU Ting HU,
来源：农业生物技术（英文版） 年份：2018
Abstract In this study， with chestnut as a raw material， the effects of enzymolysis time， enzymolysis temperature and enzyme amount on hydrolysis process were investigated. The optimal reaction condit...
[期刊论文] 作者：Weixin WANG Qingqin CHEN Peng WU Jianfeng ZHAN Ting HU Junfeng SHEN Yimin WANG,
来源：农业生物技术（英文版） 年份：2019
Abstract［Objectives］ This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. ［Methods］ With whole...
[期刊论文] 作者：Weixin WANG Ling FANG Peng WU Jianfeng ZHAN Ting HU Junfeng SHEN Yimin WANG,
来源：农业生物技术（英文版） 年份：2020
Abstract [Objectives] This study was conducted to develop a compound tea beverage with local characteristics. [Methods] A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea...
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