大蒜汁对东北酸菜发酵中细菌菌群结构的影响.
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- China Food Additives, 2024, v. 35, n. 4, p. 153, doi. 10.19804/j.issn1006-2513.2024.4.019
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Works matching AU 孙全敏
Results: 5
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2
发酵条件对东北酸菜发酵的影响及亚硝酸盐 降解相关性分析.
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- China Condiment, 2025, v. 50, n. 4, p. 57, doi. 10.3969/j.issn.1000-9973.2025.04.008
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- Article
3
添加大蒜汁对酸菜发酵亚硝酸盐控制机理的探讨.
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- China Condiment, 2025, v. 50, n. 3, p. 68, doi. 10.3969/j.issn.1000-9973.2025.03.010
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- Article
4
蔬菜发酵过程中亚硝酸盐对细菌群落积累量的影响.
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- China Condiment, 2023, v. 48, n. 11, p. 18, doi. 10.3969/j.issn.1000-9973.2023.11.004
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- Article
5
亚硝酸盐对酸菜中菌属微生物量的影响及相关性分析.
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- China Condiment, 2023, v. 48, n. 10, p. 33, doi. 10.3969/j.issn.1000-9973.2023.10.006
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- Article