诺丽自然发酵汁中醋酸菌的分离鉴定及 发酵特性.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 131, doi. 10.7506/spkx1002-6630-20181204-056
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- Publication type:
- Article
Works by 刘四新
Results: 10
1
2
自然发酵椰子水中拮抗乳酸菌筛选鉴定及 抑菌特性.
- Published in:
- Food Research & Development, 2021, v. 42, n. 23, p. 156, doi. 10.12161/j.issn.1005-6521.2021.23.025
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- Article
3
梅奇酵母与酿酒酵母混合发酵 对火龙果酒风味的影响.
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- Food Research & Development, 2021, v. 42, n. 10, p. 54, doi. 10.12161/j.issn.1005-6521.2021.10.008
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- Publication type:
- Article
4
不同乳酸菌对椰子水饮料的发酵特性研究.
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- Food Research & Development, 2020, v. 41, n. 7, p. 41, doi. 10.12161/j.issn.1005-6521.2020.07.008
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- Publication type:
- Article
5
自然发酵椰子水湿料拌喂对文昌鸡生长的影响.
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- Food Research & Development, 2020, v. 41, n. 1, p. 20, doi. 10.12161/j.issn.1005-6521.2020.01.004
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- Publication type:
- Article
6
不同产地诺丽发酵汁功效成分分析及评价.
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- Food Research & Development, 2018, v. 39, n. 20, p. 183, doi. 10.3969/j.issn.1005-6521.2018.20.034
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- Publication type:
- Article
7
基于代谢组学和转录组学分析工业面包酵母 （Saccharomyces cerevisiae）ABY3冷冻 胁迫应答机制.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 193, doi. 10.7506/spkx1002-6630-20200204-027
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- Publication type:
- Article
8
低聚果糖对植物乳杆菌A33发酵酸角汁的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 122, doi. 10.7506/spkx1002-6630-20200601-015
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- Publication type:
- Article
9
不同主产国别椰子水成分及预处理方式 对细菌纤维素合成的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 97, doi. 10.7506/spkx1002-6630-20200119-235
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- Article
10
诺丽发酵汁介导肠道菌群缓解小鼠DSS结肠炎.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 118, doi. 10.16429/j.1009-7848.2022.08.013
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- Article