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两株RW咖啡酸从鲜源菌株的筛选、 鉴定及其 RW 过程初探.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 137, doi. 10.13386/j.issnl002-0306.2023030023
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老面传代发酵过程中细菌菌群结构及其功能预测.
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- China Brewing, 2024, v. 43, n. 4, p. 152, doi. 10.11882/j.issn.0254-5071.2024.04.023
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枸杞南瓜粉的制备、体外消化特性和抗氧化活性的研究.
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- China Brewing, 2022, v. 41, n. 12, p. 120, doi. 10.11882/j.issn.0254-5071.2022.12.020
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- Article
益生菌发酵枣粉喷雾干燥条件的优化.
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- China Brewing, 2022, v. 41, n. 1, p. 180, doi. 10.11882/j.issn.0254-5071.2022.01.031
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- Article
嗜酸乳杆菌发酵枣汁的非靶向代谢组学研究.
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- China Brewing, 2021, v. 40, n. 8, p. 174, doi. 10.11882/j.issn.0254-5071.2021.08.031
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响应面法优化复合益生菌发酵枸杞汁的工艺研究.
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- China Brewing, 2021, v. 40, n. 4, p. 95, doi. 10.11882/j.issn.0254-5071.2021.04.018
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- Article
凝结芽孢杆菌发酵枸杞汁的工艺优化及主要成分变化.
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- China Brewing, 2018, v. 37, n. 12, p. 169, doi. 10.11882/j.issn.0254-5071.2018.12.033
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- Article
基于非靶向代谢组学分析副干酪乳杆菌发酵 枸杞汁各阶段代谢差异.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 142, doi. 10.7506/spkx1002-6630-20210316-214
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- Article
楼葱中脂溶性成分提取及其对链格孢霉菌的 抑制作用.
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- Food Research & Development, 2023, v. 44, n. 7, p. 115, doi. 10.12161/j.issn.1005-6521.2023.07.016
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- Article
枸杞山药凝固型酸乳的发酵工艺研究.
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- Food Research & Development, 2020, v. 41, n. 2, p. 45, doi. 10.12161/j.issn.1005-6521.2020.02.009
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- Article
解淀粉芽孢杆菌pyrR基因敲除载体的构建.
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- Journal of Southern Agriculture, 2015, v. 46, n. 8, p. 1339, doi. 10.3969/j:issn.2095-1191.2015.08.1339
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不同菌株发酵枸杞汁中生物活性物质与香气组成物质含量变化.
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- Acta Agriculturae Zhejiangensis, 2020, v. 32, n. 3, p. 499, doi. 10.3969/j.issn.1004-1524.2020.03.16
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- Article
湿热和韧化处理对莜麦淀粉结构及 消化特性的影响.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 20, p. 6659
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抗坏血酸结合自发气调包装对灵武长枣 贮藏品质和抗氧化性的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 257, doi. 10.7506/spkx1002-6630-20191219-232
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- Article