戴尔有孢圆酵母WA19与酿酒酵母F33混合发酵 在樱桃酒酿造中的应用.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 123, doi. 10.7506/spkx1002-6630-201824019.
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- Publication type:
- Article
Works by 李华敏
Results: 11
1
2
植物乳杆菌 PJ4-2 发酵对南瓜汁发酵前后品质的影响.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 6, p. 124, doi. 10.13982/j.mfst.1673-9078.2024.6.0702
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- Publication type:
- Article
3
积木式自搭建离子色谱仪的教学设计与实践.
- Published in:
- University Chemistry, 2025, v. 40, n. 2, p. 82, doi. 10.12461/PKU.DXHX202408135
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- Publication type:
- Article
4
拉曼散射光谱法实验教学设计与实践.
- Published in:
- University Chemistry, 2024, v. 39, n. 8, p. 230, doi. 10.3866/PKU.DXHX202312062
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- Publication type:
- Article
5
智慧管理系统在护士培训中的应用.
- Published in:
- Frontiers of Clinical Medicine, 2024, v. 6, n. 4, p. 169
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- Publication type:
- Article
6
脑梗死偏瘫患者全程护理进展研究.
- Published in:
- Frontiers of Clinical Medicine, 2024, v. 6, n. 3, p. 168, doi. 10.37155/2661-4766-0603-54
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- Publication type:
- Article
7
短促生乳杆菌PL6-1全基因组分析及其安全性和 抗氧化性评价.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 13, p. 115, doi. 10.7506/spkx1002-6630-20241222-183
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- Publication type:
- Article
8
泡菜微生物演替与风味物质变化的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 294, doi. 10.7506/spkx1002-6630-20201213-143
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- Publication type:
- Article
9
一株降解亚硝酸盐的乳酸乳球菌对辣白菜 风味品质的影响.
- Published in:
- China Condiment, 2024, v. 49, n. 12, p. 42, doi. 10.3969/j.issn.1000-9973.2024.12.007
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- Publication type:
- Article
10
戊糖乳植物杆菌PY1-6发酵豆乳特性 及风味品质的研究.
- Published in:
- China Condiment, 2023, v. 48, n. 10, p. 46, doi. 10.3969/j.issn.1000-9973.2023.10.008
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- Publication type:
- Article
11
从体验对象到体验场域：乡村旅游地高质量发展组态分析.
- Published in:
- Tourism Tribune / Lvyou Xuekan, 2022, v. 37, n. 5, p. 33, doi. 10.19765/j.cnki.1002-5006.2022.05.007
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- Publication type:
- Article