基于群体感应的单增李斯特菌生物膜形成与 控制研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 303, doi. 10.7506/spkx1002-6630-20181114-166
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- Publication type:
- Article
Works matching AU 刘昀阁
Results: 10
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牛肉源假单胞菌的分离鉴定及 菌株致腐能力差异比较.
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- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 115, doi. 10.13982/j.mfst.1673-9078.2022.3.0523
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- Article
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真空贴体包装对长期冰温贮藏牛肉货架 展示期间肉色和货架期的影响.
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- Food Research & Development, 2024, v. 45, n. 1, p. 43, doi. 10.12161/j.issn.1005⁃6521.2024.01.006
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- Article
4
感官分析在国内外牛肉食用品质研究中的 应用进展.
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- Food Research & Development, 2022, v. 43, n. 5, p. 183, doi. 10.12161/j.issn.1005-6521.2022.05.027
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- Article
5
假单胞菌生物被膜形成机制及控制: 基于 群体感应与第二信使关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 291, doi. 10.7506/spkx1002-6630-20231214-109
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- Article
6
牛肉宰后成熟过程中细胞自噬的变化分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 214, doi. 10.7506/spkx1002-6630-20240109-093
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- Article
7
基于转录组学分析酸胁迫影响鼠伤寒沙门氏菌 耐酸能力的机理.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 166, doi. 10.7506/spkx1002-6630-20211229-335
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- Article
8
乳酸和过氧乙酸对大肠杆菌O157:H7生物膜的 抑制作用及其机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 10, doi. 10.7506/spkx1002-6630-20210406-073
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- Article
9
pmrA 影响酸肋、迫鼠伤寒沙门氏菌生物膜的形成能力.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 147, doi. 10.16429/j.1009-7848.2023.03.016
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10
白藜芦醇通过 Akt/FoxO 信号通路促进牛肌纤维类型转化的研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 2, p. 83, doi. 10.13995/j.cnki.11-1802/ts.038911
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- Article