不同真菌固态发酵对谷物多酚含量和抗氧化性的影响.
- Published in:
- Journal of Shanxi Agricultural Sciences, 2023, v. 51, n. 12, p. 1395, doi. 10.3969/j.issn.1002-2481.2023.12.07
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- Publication type:
- Article
Works matching AU 徐莉娜
Results: 9
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一种新的鱼体分割方式对白鲢鱼鱼糜鱼糕品质的影响.
- Published in:
- Food Research & Development, 2018, v. 39, n. 12, p. 29, doi. 10.3969/j.issn.1005-6521.2018.12.007
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- Article
3
冷藏对草鱼肉超微结构及代谢物的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 232, doi. 10.7506/spkx1002-6630-20211025-268
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- Article
4
冷胁迫对异常威克汉姆酵母代谢物组的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 190, doi. 10.7506/spkx1002-6630-20180621-416
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- Article
5
清香型白酒发酵过程中微生物群落结构变化及与理化性质的相关性.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 330, doi. 10.16429/j.1009-7848.2023.05.033
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- Article
6
鱼露特征香气及增香微生物研究进展.
- Published in:
- Journal of Food Safety & Quality, 2018, v. 9, n. 8, p. 1776
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- Article
7
包埋提高异常威克汉姆酵母醛脱氢酶的稳定性.
- Published in:
- Food & Machinery, 2022, n. 5, p. 8, doi. 10.13652/j.spjx.1003.5788.2022.90191
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- Article
8
山西桦褐孔菌的鉴定与固态发酵初步研究.
- Published in:
- Southwest China Journal of Agricultural Sciences, 2020, v. 33, n. 3, p. 555, doi. 10.16213/j.cnki.scjas.2020.3.014
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- Article
9
嗜蓝孢孔菌属（Fomitiporia) -新种.
- Published in:
- Southwest China Journal of Agricultural Sciences, 2017, v. 30, n. 10, p. 2334, doi. 10.16213/j.cnki.scjas.2017.10.029
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- Publication type:
- Article