细菌协同降解阴离子型聚丙烯酰胺的机理.
- Published in:
- Environmental Science & Technology (10036504), 2022, v. 45, n. 7, p. 1, doi. 10.19672/j.cnki.1003-6504.0285.22.338
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- Publication type:
- Article
Works by 吴学凤
Results: 10
1
2
不同乳酸菌发酵对浓缩梨汁营养物质及挥发 性风味物质的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 84, doi. 10.13386/j.issn1002-0306.2023120013
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- Publication type:
- Article
3
黄桃低功率超声波辅助酶法去皮工艺优化.
- Published in:
- Food Research & Development, 2024, v. 45, n. 16, p. 97, doi. 10.12161/j.issn.1005‐6521.2024.16.013
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- Publication type:
- Article
4
响应面法优化压缩饼干基础配方的研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 3, p. 110, doi. 10.3969/j.issn.1005-6521.2018.03.020
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- Publication type:
- Article
5
安卡红曲霉 As 3.4811 液态发酵制备膳食纤维的特性研究.
- Published in:
- China Brewing, 2021, v. 40, n. 3, p. 39, doi. 10.11882/j.issn.0254-5071.2021.03.008
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- Publication type:
- Article
6
酱油曲发酵过程中微生物群落演替及其与 挥发性风味物质的相关性.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 57, doi. 10.7506/spkx1002-6630-20231129-254
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- Publication type:
- Article
7
基于高通量测序的窖泥原核微生物群落结构及其 理化因子相关性分析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 111, doi. 10.7506/spkx1002-6630-20200916-207
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- Publication type:
- Article
8
红腐乳后酵期风味物质与细菌菌群分析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 118, doi. 10.7506/spkx1002-6630-20191203-043
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- Publication type:
- Article
9
快熟黑梨制备工艺优化及其成分分析.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 13, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240417008
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- Publication type:
- Article
10
发酵法提取梨渣、姜渣和豆渣膳食纤维的 分离纯化及表征.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 296
- By:
- Publication type:
- Article