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微生物来源酚酸脱羧酶的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 323, doi. 10.7506/spkx1002-6630-20230517-163
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丝状真菌降解拟除虫菊酯类农药 和3-苯氧基苯甲酸研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 207, doi. 10.7506/spkx1002-6630-20221008-057
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毛豆壳生物炭的活化及其对甲萘威的吸附性能.
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- Acta Agriculturae Zhejiangensis, 2023, v. 35, n. 9, p. 2202, doi. 10.3969/j.issn.1004-1524.20220998
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粮油原料中农药使用与残留现状及快速检测 技术研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 287, doi. 10.7506/spkx1002-6630-20220606-050
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四川腊肉中酵母菌多样性及其特性研究.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 4, p. 334, doi. 10.16429/j.1009-7848.2023.04.031
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- Article
屠宰过程中猪胴体表面及环境的细菌菌相分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 203, doi. 10.7506/spkx1002-6630-20210803-025
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拟除虫菊酯类农药在农产品中的污染现状 及减除技术研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 285, doi. 10.7506/spkx1002-6630-20210118-202
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- Article
乳酸菌代谢低聚果糖/菊粉途径及机理的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 364, doi. 10.7506/spkx1002-6630-20210302-017
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- Article
即食干发酵香肠生产过程中干预措施对沙门氏菌的 影响及其应激机制研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 275, doi. 10.7506/spkx1002-6630-20200911-144
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- Article
低温等离子体活化水在食品杀菌保鲜中的应用.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 12, p. 347
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- Article
腌腊肉制品中真菌毒素污染现状及防控 研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 315, doi. 10.7506/spkx1002-6630-20200721-274
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- Article
原料肉贮藏时间对牛肉发酵香肠中微生物菌相 变化和蛋白质降解的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 184, doi. 10.7506/spkx1002-6630-20200414-183
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- Article
食醋大曲功能微生物菌群与品质解析研究进展.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 322, doi. 10.7506/spkx1002-6630-20190408-073
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- Article
鸡粪-堆肥中重金属残留、抗生素耐药基因及 细菌群落变化研究.
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- Journal of Agro-Environment Science, 2019, v. 38, n. 2, p. 439, doi. 10.11654/jaes.2018-0716
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乳酸菌吸附重金属的影响因素、机理及应用研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 316, doi. 10.7506/spkx1002-6630-201815046
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- Article