Works by 段雪娟

Results: 9

肉桂醛熏蒸对金黄色葡萄球菌胞内生物大分子的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 90, doi. 10.16429/j.1009-7848.2023.10.010

By:

段雪娟;
黄煜强;
张潼;
韩雅莉;
吴克刚片;
黄庶识彳

Publication type:

Article

不同提取方式对皂荚外壳化学组分及其抗氧化活性的影响.

Published in:

China Forest Products Industry, 2025, v. 62, n. 4, p. 56, doi. 10.19531/j.issn1001-5299.202504008

By:

王文琪;
柴向华;
吴克刚;
何东;
段雪娟;
张翔宇;
查钦;
谢伟

Publication type:

Article

肉桂精油复配香芹酚和百里香酚对食用畜禽有害微生物熏蒸的抗菌活性.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 2, p. 187, doi. 10.13982/j.mfst.1673-9078.2024.2.0288

By:

柴向华;
邹冬锌;
吴克刚;
段雪娟;
何东;
王贵平;
吴保庆;
孙明华;
刘琳

Publication type:

Article

肉桂精油气相熏蒸金黄色葡萄球菌的抗菌机理.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 9, p. 50, doi. 10.13982/j.mfst.1673-9078.2021.9.1210

By:

段雪娟;
韩雅莉;
刘泽璇;
张潼;
徐雨锬;
黄煜强;
吴克刚

Publication type:

Article

香辛料精油结合真空包装对草鱼肉的低温保鲜研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 233, doi. 10.13995/j.cnki.11-1802/ts.037527

By:

陈泳琪;
柴向华;
吴克刚;
段雪娟;
李慧怡;
张潼;
邹冬锌

Publication type:

Article

芳香中药纯露对鲜切双孢菇的抗氧化及保鲜作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 227, doi. 10.7506/spkx1002-6630-20220926-276

By:

吴克刚;
黄煜强;
余冰莹;
崔正祥;
段雪娟;
柴向华;
张志辉;
郑鹏飞

Publication type:

Article

八角水溶性膳食纤维对油脂乳液消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 68, doi. 10.7506/spkx1002-6630-20190509-079

By:

吴克刚;
魏浩;
柴向华;
段雪娟;
梁婉霞;
廖经飞;
沈雪荣

Publication type:

Article

芳樟醇气相抗菌活性与作用机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 61, doi. 10.7506/spkx1002-6630-20181130-365

By:

吴克刚;
赵欣欣;
段雪娟;
柴向华;
于泓鹏;
刘晓丽;
范宇婷

Publication type:

Article

黄粉虫纤溶活性基因的克隆及在毕赤酵母中的表达及活性检测.

Published in:

Journal of Guangdong University of Technology, 2017, v. 34, n. 1, p. 19, doi. 10.12052/gdutxb.160123

By:

韩雅莉;
林非凡;
林泽飞;
段雪娟;
朱晓琳

Publication type:

Article