酸-冷交互胁迫对保护冷冻干燥发酵乳杆菌 活性的作用.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 101, doi. 10.7506/spkx1002-6630-20181228-343
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- Publication type:
- Article
Works by 姬 华
Results: 7
1
2
基于聚集诱导发光的荧光适体传感器检测Ag<sup>＋</sup>.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 347, doi. 10.7506/spkx1002-6630-20180823-243
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- Publication type:
- Article
3
燕麦β-葡聚糖对低盐羊肉肉糜凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 159, doi. 10.7506/spkx1002-6630-20220807-081
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- Publication type:
- Article
4
上海市食源性耐甲氧西林金黄色葡萄球菌的分子特征及耐药性.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 285, doi. 10.7506/spkx1002-6630-20190714-184
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- Publication type:
- Article
5
副干酪乳杆菌SMN-LBK在乙醇 胁迫下的转录组分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 116, doi. 10.7506/spkx1002-6630-20190303-015
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- Publication type:
- Article
6
失活乳酸菌去除链格孢酚单甲醚的工艺优化.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 13, p. 153
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- Publication type:
- Article
7
基于传统培养法和高通量测序技术分析新疆红枣中真菌多样性.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 24, p. 8101
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- Publication type:
- Article