植物乳杆菌发酵豆薯的营养及挥发性成分变化.
- Published in:
- Food Research & Development, 2023, v. 44, n. 17, p. 61, doi. 10.12161/j.issn.1005-6521.2023.17.010
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- Publication type:
- Article
Works by 施晓丹
Results: 5
1
2
豆薯多孔淀粉的制备、理化性质及 吸附性能的研究.
- Published in:
- Food Research & Development, 2022, v. 43, n. 17, p. 120, doi. 10.12161/j.issn.1005-6521.2022.17.017
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- Publication type:
- Article
3
传统发酵和接种发酵霉鱼的品质比较分析.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 56, doi. 10.13386/j.issn1002-0306.2023070267
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- Publication type:
- Article
4
植物乳杆菌 NCU137 发酵薏苡仁调节免疫抑制 小鼠免疫和肠道黏膜屏障功能.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 136, doi. 10.7506/spkx1002-6630-20230613-110
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- Publication type:
- Article
5
蛋白质-多糖多尺度复合物结构的形成机制 及其应用前景.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20210612-150
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- Publication type:
- Article