响应面法优化黑木耳液体菌种发酵配方及条件.
- Published in:
- Journal of Shanxi Agricultural Sciences, 2023, v. 51, n. 6, p. 653, doi. 10.3969/j.issn.1002-2481.2023.06.08
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- Article
Works by 戴肖东
Results: 4
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2
3 种来源黑木耳黑色素的性质及其 体外抗氧化活性比较.
- Published in:
- Food Research & Development, 2024, v. 45, n. 13, p. 63, doi. 10.12161/j.issn.1005‐6521.2024.13.009
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- Article
3
高三萜含量桦褐孔菌菌核栽培.
- Published in:
- Acta Edulis Fungi, 2022, v. 29, n. 5, p. 65, doi. 10.16488/j.cnki.1005-9873.2022.05.007
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- Article
4
提高黑色素得率的黑木耳发酵配方优化及黑色素的理化性质研究.
- Published in:
- Mycosystema, 2024, v. 43, n. 12, p. 240138-1, doi. 10.13346/j.mycosystema.240138
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- Publication type:
- Article