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大豆低聚肽对小麦淀粉理化性质的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 85, doi. 10.13386/j.issn1002-0306.2023080071
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- Article
长白山区发酵酱菜中高产胞外多糖乳酸菌的 筛选及多糖抗氧化性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 2, p. 110, doi. 10.13386/j.issn1002-0306.2023020167
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- Article
乳酸菌的抗食物过敏及免疫调节特性的研究进展.
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- China Brewing, 2024, v. 43, n. 6, p. 14, doi. 10.11882/j.issn.0254-5071.2024.06.003
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- Article
不同奶啤风味成分分析.
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- China Brewing, 2021, v. 40, n. 11, p. 173, doi. 10.11882/j.issn.0254-5071.2021.11.031
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- Article
3个品牌毛豆腐风味成分对比研究.
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- China Condiment, 2024, v. 49, n. 3, p. 150, doi. 10.3969/j.issn.1000-9973.2024.03.025
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- Article
乳酸片球菌AS185调节高脂高糖 饮食诱导的代谢综合征.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 215, doi. 10.7506/spkx1002-6630-20191202-020
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- Article
植物乳杆菌C88对高脂饲料和链脲佐菌素诱导2 型糖尿病模型大鼠的降血糖作用
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 190, doi. 10.7506/spkx1002-6630-201813028
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- Article
植物乳杆菌Sc52对脂多糖诱导小鼠肠道 屏障损伤的保护作用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 134, doi. 10.7506/spkx1002-6630-201809021
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- Article
植物乳杆菌 Sc52 益生特性评价及其在降血糖 产品中的应用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 148, doi. 10.7506/spkx1002-6630-201806024
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- Article
黑果花楸酒中风味成分分析.
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- Food Research & Development, 2022, v. 43, n. 9, p. 150, doi. 10.12161/j.issn.1005-6521.2022.09.021
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- Article
非淀粉多糖提高高分支麦芽糊精黏弹特性的研究 .
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- Journal of Food Safety & Quality, 2023, v. 14, n. 12, p. 250
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- Article