泡椒凤爪加工过程中细菌群落组成及变化分析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 79, doi. 10.13982/j.mfst.1673-9078.2022.10.1437
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- Publication type:
- Article
Works by 尹含靓
Results: 5
1
2
泡椒凤爪溶烂腐败菌的鉴定及其致腐能力分析.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 312, doi. 10.7506/spkx1002-6630-20220620-200
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- Publication type:
- Article
3
基于Illumina MiSeq高通量测序技术分析 贵州水豆豉中细菌多样性.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20200902-017
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- Publication type:
- Article
4
大型陶瓷坛发酵剁辣椒风味及微生物的空间差异性分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 278, doi. 10.16429/j.1009-7848.2024.01.028
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- Article
5
肉枣加工过程中细菌群落消长规律.
- Published in:
- Food & Machinery, 2023, n. 12, p. 109, doi. 10.13652/j.spjx.1003.5788.2023.80338
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- Publication type:
- Article