产y-氨基丁酸植物乳杆菌对发酵萝卜风味和品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 224, doi. 10.16429/j.1009-7848.2024.12.020
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- Article
Works matching AU 刘水琳
Results: 5
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基于全面稳定性指数理论的庄河大骨鸡保质期预测.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 2, p. 381
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- Article
3
高效液相色谱-串联质谱法测定菠菜中5 种磺胺抗生素残留的不确定度评定.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 24, p. 8308
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- Article
4
全面稳定性指数理论在河豚保质期预测中的应用.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1989
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- Publication type:
- Article
5
东北传统酱腌菜中耐盐乳酸菌的筛选, 鉴定及其发酵特性研究.
- Published in:
- China Brewing, 2024, v. 43, n. 8, p. 31, doi. 10.11882/j.issn.0254-5071.2024.08.006
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- Article