乳酸菌发酵对椰浆理化性质和代谢特征的 影响.
- Published in:
- Food Research & Development, 2025, v. 46, n. 11, p. 45, doi. 10.12161/j.issn.1005‐6521.2025.11.006
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- Publication type:
- Article
Works by 汪瑞敏
Results: 5
1
2
不同乳酸菌发酵的黄秋葵汁液在模拟体外 消化过程中总多酚及抗氧化活性的变化.
- Published in:
- Food Research & Development, 2021, v. 42, n. 21, p. 13, doi. 10.12161/j.issn.1005-6521.2021.21.003
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- Publication type:
- Article
3
基于不同乳酸菌发酵的黄秋葵酸奶研制及其 体外抗氧化研究.
- Published in:
- Food Research & Development, 2019, v. 40, n. 21, p. 95, doi. 10.12161/j.issn.1005-6521.2019.21.017
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- Publication type:
- Article
4
不同水解方法对刺梨渣多酚含量及活II生的影响.
- Published in:
- China Brewing, 2022, v. 41, n. 1, p. 155, doi. 10.11882/j.issn.0254-5071.2022.01.027
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- Publication type:
- Article
5
诺丽发酵汁介导肠道菌群缓解小鼠DSS结肠炎.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 118, doi. 10.16429/j.1009-7848.2022.08.013
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- Publication type:
- Article