臭豆腐卤水发酵过程主要风味物质及其细菌菌群分析.
- Published in:
- China Brewing, 2025, v. 44, n. 6, p. 123, doi. 10.11882/j.issn.0254-5071.2025.06.018
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- Publication type:
- Article
Works by 刘素纯
Results: 11
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2
冠突散囊菌发酵罗汉果渣过程中功能性成分 及抗氧化活性的变化.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 88, doi. 10.13982/j.mfst.1673-9078.2023.4.0523
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- Publication type:
- Article
3
黑茶中“金花菌”线粒体基因组序列测定及系统 发育分析.
- Published in:
- Mycosystema, 2021, v. 40, n. 1, p. 135, doi. 10.13346/j.mycosystema.200153
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- Publication type:
- Article
4
辐射诱变筛选高生长速率的渐狭蜡蚧菌及其 生物学特性研究.
- Published in:
- Journal of Laser Biology / Acta Laser Biology Sinica, 2023, v. 32, n. 5, p. 431, doi. 10.3969/j.issn.1007-7146.2023.05.006
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- Publication type:
- Article
5
冠突散囊菌胞外黑色素碱法提取工艺的研究.
- Published in:
- China Brewing, 2020, v. 39, n. 3, p. 63, doi. 10.11882/j.issn.0254-5071.2020.03.013
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- Publication type:
- Article
6
酱腌木瓜丝产品中脆度变化分析.
- Published in:
- China Brewing, 2019, v. 38, n. 11, p. 175, doi. 10.11882/j.issn.0254-5071.2019.11.035
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- Publication type:
- Article
7
冠突散囊菌不同发酵条件对苦荞蛋白质的影响.
- Published in:
- China Brewing, 2019, v. 38, n. 10, p. 72, doi. 10.11882/j.issn.0254-5071.2019.10.015
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- Publication type:
- Article
8
冠突散囊菌发酵制备燕麦面酱工艺研究.
- Published in:
- China Brewing, 2019, v. 38, n. 2, p. 117, doi. 10.11882/j.issn.0254-5071.2019.02.022
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- Publication type:
- Article
9
冠突散囊菌对燕麦黄酮含量的影响.
- Published in:
- China Brewing, 2019, v. 38, n. 2, p. 93, doi. 10.11882/j.issn.0254-5071.2019.02.018
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- Publication type:
- Article
10
不同干燥方式对油菜蜂花粉色泽、酚酸含量 和抗氧化活性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 76, doi. 10.7506/spkx1002-6630-20210204-071
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- Publication type:
- Article
11
湖南益阳黑茶中桔青霉线粒体全基因组序列测定及分析.
- Published in:
- Journal of Tea Science, 2020, v. 40, n. 6, p. 830
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- Publication type:
- Article