乳酸链球菌素脂质体在不同pH值条件下的 稳定性及其抑菌效果.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 7, doi. 10.7506/spkx1002-6630-20180923-243
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- Article
Works matching AU 李延华
Results: 7
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乳酸菌后生元的制备、分析方法及其活性.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 455, doi. 10.16429/j.1009-7848.2025.01.042
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- Article
3
獗猴桃酵素的乳酸菌和酵母菌发酵特性及成分变化.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 322, doi. 10.16429/j.1009-7848.2024.09.030
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- Article
4
传统酸马奶优势菌群互作及与风味物质的关联性.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 194, doi. 10.16429/j.1009-7848.2024.09.018
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- Article
5
酸面团的功能特性及其在豆类和碾磨副产品中应用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 450, doi. 10.16429/j.1009-7848.2023.08.044
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- Article
6
热处理对酸马奶中蛋白质稳定性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 174, doi. 10.16429/j.1009-7848.2022.12.018
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- Article
7
ε-聚赖氨酸-活性剂预混溶液的制备及在油浸食品中的抑菌活性.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 309, doi. 10.16429/j.1009-7848.2022.11.032
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- Article