人工接种东北酸菜发酵过程中 氨基酸类物质的代谢变化.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 40, doi. 10.13982/j.mfst.1673-9078.2023.8.0964
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- Publication type:
- Article
Works by 吴兴壮
Results: 7
1
2
国内外果蔬真空油炸现状与发展趋势.
- Published in:
- Food Research & Development, 2023, v. 44, n. 9, p. 218, doi. 10.12161/j.issn.1005-6521.2023.09.031
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- Publication type:
- Article
3
传统发酵蔬菜中耐乙醇型乳酸菌的研究进展.
- Published in:
- China Brewing, 2023, v. 42, n. 1, p. 9, doi. 10.11882/j.issn.0254-5071.2023.01.002
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- Publication type:
- Article
4
基于高产γ-氨基丁酸的植物乳杆菌培养基优化.
- Published in:
- China Brewing, 2022, v. 41, n. 10, p. 183, doi. 10.11882/j.issn.0254-5071.2022.10.031
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- Publication type:
- Article
5
添加白酒对人工接种东北酸菜挥发性风味成分及感官特性的影响.
- Published in:
- China Brewing, 2022, v. 41, n. 10, p. 113, doi. 10.11882/j.issn.0254-5071.2022.10.019
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- Publication type:
- Article
6
<sup>60</sup>Co-γ 辐照对冷藏蓝莓果实软化相关指标的影响.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8540
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- Publication type:
- Article
7
不同透明包装材料对东北酸菜褐变品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 24, p. 8371
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- Publication type:
- Article