米曲霉发酵牡蛎调味基料的开发及其风味品质分析.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 271, doi. 10.13982/j.mfst.1673-9078.2023.4.0554
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- Publication type:
- Article
Works by 杨锡洪
Results: 6
1
2
甘氨酸降低复合菌快速发酵虾酱中的组胺含量.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 3, p. 115, doi. 10.13982/j.mfst.1673-9078.2021.3.0707
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- Publication type:
- Article
3
蛋白质类添加物在鱼糜制品中的应用现状及 发展趋势.
- Published in:
- Food Research & Development, 2020, v. 41, n. 5, p. 220, doi. 10.12161/j.issn.1005-6521.2020.05.036
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- Publication type:
- Article
4
添加复合菌株快速发酵虾头制酱工艺优化.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 9, p. 306, doi. 10.11975/j.issn.1002-6819.2018.09.038
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- Publication type:
- Article
5
贝类中麻痹性贝类毒素的蓄积及代谢研究进展.
- Published in:
- Food & Machinery, 2021, n. 3, p. 187, doi. 10.13652/j.issn.1003-5788.2021.03.034
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- Publication type:
- Article
6
EDTA--壳聚糖的制备及其 对Cd<sup>2+</sup> 的吸附作用研究.
- Published in:
- Journal of Light Industry, 2018, v. 33, n. 6, p. 1, doi. 10.3969/j.issn.2096-1553.2018.06.001
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- Publication type:
- Article