苦荞酸面团外源乳酸菌发酵特性及其冷冻面团面包品质变化.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 141, doi. 10.7506/spkx1002-6630-20220615-158
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- Article
Works by 周小理
Results: 17
1
2
原花青素 B<sub>2</sub> 对高脂膳食小鼠钙代谢及股骨基因 表达谱的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 144, doi. 10.7506/spkx1002-6630-20211007-050
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- Article
3
苦荞中芦丁和槲皮素对淀粉消化酶的抑制能力.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 30, doi. 10.7506/spkx1002-6630-20210820-256
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- Article
4
不同乳酸菌发酵酸面团对面包品质及风味的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 176, doi. 10.7506/spkx1002-6630-20201209-107
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- Article
5
肉桂精油对小鼠肝肠组织抗氧化能力以及肠道 菌群结构的调节作用.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 198, doi. 10.7506/spkx1002-6630-20200322-330
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- Article
6
高静水压和热处理对荞麦蛋白功能性质的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 77, doi. 10.7506/spkx1002-6630-20200210-084
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- Article
7
原花青素对小鼠血脂代谢紊乱与肠道 菌群干预的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 120, doi. 10.7506/spkx1002-6630-20190703-053
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- Article
8
凝固型苦荞酸奶对小鼠肠道菌群的调节作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 123, doi. 10.7506/spkx1002-6630-20180511-172
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- Article
9
原花青素B<sub>2</sub>对D-半乳糖模型小鼠肠道菌群的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 146, doi. 10.7506/spkx1002-6630-20180402-005
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- Article
10
基于代谢组学研究苦荞蛋白对高脂血症 小鼠的干预作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 149, doi. 10.7506/spkx1002-6630-20171030-354
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- Article
11
原花青素B<sub>2</sub>对D-半乳糖模型小鼠的代谢组学研究.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 134, doi. 10.7506/spkx1002-6630-201817022
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- Article
12
苦荞对高脂膳食诱导小鼠血脂代谢及组织氧化还原的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 188, doi. 10.7506/spkx1002-6630-201803029
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- Article
13
基于公共服务与信息化的跨学科实验平台构建.
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- Research & Exploration in Laboratory, 2014, v. 33, n. 12, p. 233
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- Publication type:
- Article
14
复合改良剂对后发酵馒头冷冻面团冻藏品质的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 16, p. 274, doi. 10.11975/j.issn.1002-6819.2020.16.033
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- Article
15
超高压处理改善苦荞淀粉理化性质及益生菌群落.
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- Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 2, p. 284, doi. 10.11975/j.issn.1002-6819.2019.02.036
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- Article
16
热处理方式对苦荞蛋白功能特性的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 9, p. 292, doi. 10.11975/j.issn.1002-6819.2018.09.036
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- Publication type:
- Article
17
苦荞-小麦混合粉面团特性及其鲜湿面条的研制.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 168, doi. 10.13982/j.mfst.1673-9078.2021.8.1132
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- Article