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.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 7, doi. 10.7506/spkx1002-6630-20180923-243
- By:
- Publication type:
- Article
Works by 李延华
Results: 7
1
2
乳酸菌后生元的制备、分析方法及其活性.
- Published in:
- 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
- By:
- Publication type:
- Article
3
獗猴桃酵素的乳酸菌和酵母菌发酵特性及成分变化.
- Published in:
- 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
- By:
- Publication type:
- Article
4
传统酸马奶优势菌群互作及与风味物质的关联性.
- Published in:
- 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
- By:
- Publication type:
- Article
5
酸面团的功能特性及其在豆类和碾磨副产品中应用.
- Published in:
- 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
- By:
- Publication type:
- Article
6
热处理对酸马奶中蛋白质稳定性的影响.
- Published in:
- 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
- By:
- Publication type:
- 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.
- Published in:
- 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
- By:
- Publication type:
- Article