薏苡仁乳酸菌发酵工艺优化及活性成分 变化分析.
- Published in:
- Food Research & Development, 2022, v. 43, n. 17, p. 127, doi. 10.12161/j.issn.1005-6521.2022.17.018
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- Publication type:
- Article
Works by 周绍琴
Results: 8
1
2
黑莓中总花色苷的提取工艺优化及其抗氧化性 和抑菌性的研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 11, p. 95, doi. 10.12161/j.issn.1005-6521.2021.11.016
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- Publication type:
- Article
3
咖啡生豆多糖的纯化及抗氧化活性研究.
- Published in:
- China Food Additives, 2023, v. 34, n. 12, p. 85, doi. 10.19804/j.issn1006-2513.2023.12.011
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- Publication type:
- Article
4
小粒咖啡多糖的水 - 碱连续提取 及其抗氧化活性比较研究.
- Published in:
- China Food Additives, 2023, v. 34, n. 9, p. 42, doi. 10.19804/j.issn1006-2513.2023.09.006
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- Publication type:
- Article
5
自然发酵猕猴桃果酒中降苹果酸酵母的筛选与鉴定.
- Published in:
- China Brewing, 2023, v. 42, n. 12, p. 76, doi. 10.11882/j.issn.0254-5071.2023.12.012
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- Publication type:
- Article
6
不同固态培养基对蛹虫草子实体品质的影响.
- Published in:
- China Brewing, 2021, v. 40, n. 4, p. 100, doi. 10.11882/j.issn.0254-5071.2021.04.019
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- Publication type:
- Article
7
云南食用花卉 80%甲醇提取物抗氧化活性的比较研究.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 3, p. 207, doi. 10.13995/j.cnki.11-1802/ts.033903
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- Publication type:
- Article
8
咖啡生豆多糖提取及抗氧化活性.
- Published in:
- Food & Machinery, 2023, n. 5, p. 144, doi. 10.13652/j.spjx.1003.5788.2022.81047
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- Publication type:
- Article