不同发酵剂对费力诺萨拉米品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 20, p. 6592
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- Publication type:
- Article
Works matching AU 陈映羲
Results: 7
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康普茶直投式发酵剂的制备及其发酵性能的研究.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 20, p. 6577
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- Publication type:
- Article
3
ARTP和NTG诱变选育的解脂耶氏酵母对酸肉风味的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 190, doi. 10.16429/j.1009-7848.2024.05.015
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- Publication type:
- Article
4
氨基甲酸乙酯降解菌株的分离鉴定及其在白酒中的应用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 410, doi. 10.16429/j.1009-7848.2023.07.042
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- Publication type:
- Article
5
产 β‐葡萄糖苷酶植物乳植杆菌 c4‐3 发酵 豆浆的营养评价和代谢分析.
- Published in:
- Food Research & Development, 2024, v. 45, n. 3, p. 8, doi. 10.12161/j.issn.1005-6521.2024.03.002
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- Publication type:
- Article
6
基于全基因组测序解析贝莱斯芽孢杆菌产胞外 多糖的分子基础.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 34, doi. 10.7506/spkx1002-6630-20240410-093
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- Publication type:
- Article
7
产脂肪酶菌株的筛选、酶学特性及其接种对 酸肉风味物质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 106, doi. 10.7506/spkx1002-6630-20220427-360
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- Publication type:
- Article