沙棘籽粕制备抑菌肽的酶解工艺及 稳定性.
- Published in:
- Food Research & Development, 2025, v. 46, n. 10, p. 140, doi. 10.12161/j.issn.1005‐6521.2025.10.018
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- Publication type:
- Article
Works by 吴同华
Results: 4
1
2
发芽小麦高温 α‐淀粉酶挤压膨化工艺优化.
- Published in:
- Food Research & Development, 2024, v. 45, n. 2, p. 162, doi. 10.12161/j.issn.1005‐6521.2024.02.023
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- Publication type:
- Article
3
苦杏仁冷榨结合水酶法提油工艺优化及 粕蛋白结构表征.
- Published in:
- Food Research & Development, 2023, v. 44, n. 7, p. 97, doi. 10.12161/j.issn.1005-6521.2023.07.014
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- Publication type:
- Article
4
沙棘籽粕抑菌肽的分离纯化及抑菌机制的初探.
- Published in:
- China Condiment, 2025, v. 50, n. 6, p. 1, doi. 10.3969/j.issn.1000-9973.2025.06.001
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- Publication type:
- Article