Works matching AU 余海忠

Results: 16

构树与苜蓿不同配比对全混合日粮（TMR）发酵品质及有氧稳定性的影响.

Published in:

Feed Research, 2023, v. 46, n. 12, p. 105, doi. 10.13557/j.cnki.issn1002-2813.2023.12.021

By:

刘子怡;
宛博;
蔡瑞;
王希庆;
余海忠;
田朋姣

Publication type:

Article

襄麦冬黄酮提取及其体外活性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 19, doi. 10.12161/j.issn.1005-6521.2020.03.004

By:

申梦娜;
陈哲;
杨润;
李佳佳;
石桂芳;
宋凯;
吕虎晋;
余海忠;
王海燕

Publication type:

Article

自然发酵腐乳中细菌多样性评价.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 165, doi. 10.12161/j.issn.1005-6521.2019.16.029

By:

李娜;
崔梦君;
马佳佳;
余海忠;
张振东;
郭壮;
赵慧君

Publication type:

Article

GC-MS和电子鼻联用对番茄酱风味品质的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 7, p. 144, doi. 10.3969/j.issn.1005-6521.2019.07.024

By:

舒娜;
颜娜;
望诗琪;
张振东;
余海忠;
郭壮

Publication type:

Article

市售剁辣椒风味品质的评价.

Published in:

Food Research & Development, 2018, v. 39, n. 23, p. 129, doi. 10.3969/j.issn.1005-6521.2018.23.023

By:

张毅;
杨成聪;
佘雅倩;
代凯文;
余海忠;
郭壮

Publication type:

Article

基于 Miseq 测序技术的琚湾酸浆面浆水真菌多样性评价.

Published in:

Food Research & Development, 2018, v. 39, n. 16, p. 158, doi. 10.3969/j.issn.1005-6521.2018.16.030

By:

尚雪娇;
马磊;
余海忠;
叶万海;
张振东;
郭壮

Publication type:

Article

基于 PCR-DGGE 研究琚湾酸浆水中细菌多样性及乳酸菌的分离鉴定.

Published in:

Food Research & Development, 2018, v. 39, n. 15, p. 149, doi. 10.3969/j.issn.1005-6521.2018.15.029

By:

蔡宏宇;
葛东颖;
马磊;
张振东;
叶万海;
余海忠;
郭壮;
赵慧君

Publication type:

Article

襄麦冬多糖及皂苷体外活性研究.

Published in:

Food Research & Development, 2018, v. 39, n. 13, p. 7, doi. 10.3969/j.issn.1005-6521.2018.13.002

By:

陈哲;
冯佳悦;
曹诚;
柯炎波;
杨润;
余海忠;
王海燕

Publication type:

Article

襄麦冬多糖提取物体外抗氧化活性的光谱学分析.

Published in:

Food Research & Development, 2018, v. 39, n. 6, p. 7, doi. 10.3969/j.issn.1005-6521.2018.06.002

By:

潘婉莲;
杨佳娣;
叶国栋;
赵苗;
余海忠

Publication type:

Article

不同浸提方式对红枣酒品质的影响.

Published in:

China Brewing, 2019, v. 38, n. 9, p. 143, doi. 10.11882/j.issn.0254-5071.2019.09.028

By:

吕虎晋;
董蕴;
单春会;
蔡文超;
张振东;
余海忠;
王海燕

Publication type:

Article

高通量测序分析大头菜发酵过程中真菌的多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 75, doi. 10.7506/spkx1002-6630-20190425-327

By:

吴进菊;
曾瑞萍;
张俊毅;
张一舟;
余海忠;
于博

Publication type:

Article

襄阳大头菜发酵过程中细菌的多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 112, doi. 10.7506/spkx1002-6630-20190111-138

By:

吴进菊;
李宇昂;
王梓杭;
郑婷婷;
于博;
余海忠

Publication type:

Article

我国天然产物绿原酸活性及提取工艺研究进展.

Published in:

Journal of Food Safety & Quality, 2017, v. 8, n. 11, p. 4269

By:

潘婉莲;
赵苗;
袁芳;
李蕊;
余海忠

Publication type:

Article

基于转录组测序的襄麦冬块根甾体皂苷合成关联基因表达差异分析.

Published in:

Southwest China Journal of Agricultural Sciences, 2023, v. 36, n. 4, p. 673, doi. 10.16213/j.cnki.2023.4.002

By:

隋哲;
程旭;
王海燕;
余海忠

Publication type:

Article

基于甾体皂苷的襄麦冬块根抑制性差减杂交文库的构建.

Published in:

Southwest China Journal of Agricultural Sciences, 2018, v. 31, n. 2, p. 245, doi. 10.16213/j.cnki.scjas.2018.2.005

By:

余海忠;
王海燕;
赵慧君;
孙永林

Publication type:

Article

混菌发酵对红心猕猴桃果酒品质及其抗氧化性的影响.

Published in:

China Brewing, 2024, v. 43, n. 3, p. 217, doi. 10.11882/j.issn.0254-5071.2024.03.035

By:

何佳佳;
张顶坤;
余海忠;
王启会;
赵燕萍;
王海燕

Publication type:

Article