微生物多糖在酸奶中的应用研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 17, p. 211, doi. 10.12161/j.issn.1005-6521.2021.17.033
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- Publication type:
- Article
Works matching AU 孙庆申
Results: 12
1
2
寒地桑叶多糖化学组成及其生物活性分析.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 59, doi. 10.7506/spkx1002-6630-20231007-035
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- Publication type:
- Article
3
1-甲基环丙烯或乙烯吸收剂处理减轻机械损伤苹果劣变的研究.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 12, p. 3906
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- Publication type:
- Article
4
PPAR-γ及其调节剂与脂肪代谢的关系研究进展.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 17, p. 5722
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- Publication type:
- Article
5
金冠豆角籽粒中 α-淀粉酶抑制剂的纯化及 抑制动力学的研究.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 12, p. 195
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- Publication type:
- Article
6
期及发酵处理对东北油豆角黄酮含量的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 6, p. 302
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- Publication type:
- Article
7
杏鲍菇多糖组分的分离纯化及结构鉴定.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 7, p. 2097
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- Publication type:
- Article
8
酸菜腌制及保藏方法的研究进展.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 23, p. 8849
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- Publication type:
- Article
9
植物乳植杆菌素 2-1 纯化、鉴定及抑菌 机理研究.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 136, doi. 10.13386/j.issn1002-0306.2024030258
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- Article
10
金冠豆角籽粒淀粉组成及性质研究.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 59, doi. 10.13386/j.issn1002-0306.2023050027
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- Publication type:
- Article
11
桑葚发酵前后酚类组成变化及其 抗氧化活性分析.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 2, p. 280, doi. 10.13386/j.issn1002-0306.2023040005
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- Publication type:
- Article
12
纳豆芽孢杆菌发酵菜用大豆中纳豆激酶的提取及其性质分析.
- Published in:
- China Brewing, 2020, v. 39, n. 12, p. 106, doi. 10.11882/j.issn.0254-5071.2020.12.021
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- Publication type:
- Article