Works matching AU 妥彦峰

Results: 15

复合发酵剂发酵脱脂乳与豆乳的工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 120, doi. 10.12161/j.issn.1005-6521.2023.13.018

By:

于江;
王迪;
柳长埼;
李新玲;
妥彦峰

Publication type:

Article

黑曲霉 DPUM-J2 和毕赤酵母 DPUY-J8 在大酱发酵中的应用.

Published in:

Food Research & Development, 2022, v. 43, n. 18, p. 182, doi. 10.12161/j.issn.1005-6521.2022.18.024

By:

郭琳洁;
顾金红;
李思怡;
牟光庆;
妥彦峰

Publication type:

Article

传统东北酸菜中乳杆菌的分离鉴定及其降胆固醇特性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 209, doi. 10.12161/j.issn.1005-6521.2019.21.034

By:

马长路;
焦梦丽;
罗红霞;
逄晓阳;
芦晶;
张书文;
吕加平;
妥彦峰

Publication type:

Article

具有抗氧化活性的人源乳杆菌菌株筛选.

Published in:

Food Research & Development, 2019, v. 40, n. 8, p. 199, doi. 10.3969/j.issn.1005-6521.2019.08.035

By:

李颖;
刘玉珍;
张雨晴;
李新玲;
牟光庆;
妥彦峰

Publication type:

Article

海洋源乳杆菌抑菌物质的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 8, p. 14, doi. 10.3969/j.issn.1005-6521.2019.08.003

By:

孙梦莹;
焦煕栋;
李新玲;
妥彦峰

Publication type:

Article

乳酸菌抗氧化活性研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 7, p. 194, doi. 10.3969/j.issn.1005-6521.2019.07.033

By:

李唤宇;
高原;
牟光庆;
妥彦峰

Publication type:

Article

大连市售鲅鱼干化学及微生物指标分析.

Published in:

Food Research & Development, 2019, v. 40, n. 7, p. 137, doi. 10.3969/j.issn.1005-6521.2019.07.023

By:

张雨晴;
李颖;
白婷婷;
牟光庆;
妥彦峰

Publication type:

Article

乳酸菌胞外多糖对结肠癌 HT-29 细胞增殖的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 7, p. 7, doi. 10.3969/j.issn.1005-6521.2019.07.002

By:

张将;
蒋凌霜;
孙梦莹;
牟光庆;
李新玲;
钱方;
妥彦峰

Publication type:

Article

Maillard风味酸奶开发.

Published in:

Food Research & Development, 2019, v. 40, n. 5, p. 82, doi. 10.3969/j.issn.1005-6521.2019.05.015

By:

范晨;
姜淑娟;
徐庆庆;
钱方;
妥彦峰;
牟光庆

Publication type:

Article

Lactobacillus plantarum-12胞外多糖抑制志贺氏菌生物膜形成的研究.

Published in:

Food Research & Development, 2018, v. 39, n. 8, p. 144, doi. 10.3969/j.issn.1005-6521.2018.08.025

By:

宋莹龙;
梁雪;
宋杏;
牟光庆;
妥彦峰;
姜淑娟;
钱方;
冯璐

Publication type:

Article

菌株Lactobacillus casei-16发酵豆浆的抗氧化特性研究.

Published in:

Food Research & Development, 2018, v. 39, n. 8, p. 1, doi. 10.3969/j.issn.1005-6521.2018.08.001

By:

唐宇;
张将;
高原;
李唤宇;
张雨晴;
宫悦;
妥彦峰

Publication type:

Article

Lactobacillus plantarum-12菌株胞外多糖培养条件优化及功能特性研究.

Published in:

Food Research & Development, 2018, v. 39, n. 7, p. 180, doi. 10.3969/j.issn.1005-6521.2018.07.032

By:

刘雯雯;
孙梦莹;
刘丽娜;
刘婷;
妥彦峰

Publication type:

Article

微生物发酵法制备乳源生物活性肽研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 312, doi. 10.7506/spkx1002-6630-20221104-047

By:

李思怡;
姜雨彤;
妥彦峰;
吴晓萌;
牟光庆;
姜淑娟

Publication type:

Article

降低 α-乳白蛋白致敏性乳酸菌的安全性及益生性评价.

Published in:

Journal of Dalian Polytechnic University, 2023, v. 42, n. 1, p. 7, doi. 10.19670/j.cnki.dlgydxxb.2023.0102

By:

侯娅琪;
朱雪梅;
妥彦峰;
钱方;
牟光庆;
姜淑娟

Publication type:

Article

具有蛋白水解特性的酵母菌改善商业发酵剂发酵乳特性.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 4, p. 71, doi. 10.13982/j.mfst.1673-9078.2023.4.0604

By:

李盘盘;
马凤莲;
孙梦莹;
妥彦峰

Publication type:

Article