介质阻挡放电低温等离子体对酪蛋白粉末 结构及成膜性影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 22, p. 48, doi. 10.12161/j.issn.1005-6521.2022.22.008
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- Publication type:
- Article
Works by 牟光庆
Results: 11
1
2
黑曲霉 DPUM-J2 和毕赤酵母 DPUY-J8 在大酱发酵中的应用.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 182, doi. 10.12161/j.issn.1005-6521.2022.18.024
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- Article
3
具有抗氧化活性的人源乳杆菌菌株筛选.
- Published in:
- Food Research & Development, 2019, v. 40, n. 8, p. 199, doi. 10.3969/j.issn.1005-6521.2019.08.035
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- Article
4
乳酸菌抗氧化活性研究进展.
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- Food Research & Development, 2019, v. 40, n. 7, p. 194, doi. 10.3969/j.issn.1005-6521.2019.07.033
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- Publication type:
- Article
5
大连市售鲅鱼干化学及微生物指标分析.
- Published in:
- Food Research & Development, 2019, v. 40, n. 7, p. 137, doi. 10.3969/j.issn.1005-6521.2019.07.023
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- Publication type:
- Article
6
乳酸菌胞外多糖对结肠癌 HT-29 细胞增殖的影响.
- Published in:
- Food Research & Development, 2019, v. 40, n. 7, p. 7, doi. 10.3969/j.issn.1005-6521.2019.07.002
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- Publication type:
- Article
7
Maillard风味酸奶开发.
- Published in:
- Food Research & Development, 2019, v. 40, n. 5, p. 82, doi. 10.3969/j.issn.1005-6521.2019.05.015
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- Publication type:
- Article
8
Lactobacillus plantarum-12胞外多糖抑制志贺氏菌生物膜形成的研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 8, p. 144, doi. 10.3969/j.issn.1005-6521.2018.08.025
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- Publication type:
- Article
9
微生物发酵法制备乳源生物活性肽研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 312, doi. 10.7506/spkx1002-6630-20221104-047
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- Article
10
水包油型食品乳液中天然小分子乳化剂的功能 性质及与其他乳化剂相互作用关系的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 284, doi. 10.7506/spkx1002-6630-20201020-187
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- Publication type:
- Article
11
降低 α-乳白蛋白致敏性乳酸菌的安全性及益生性评价.
- Published in:
- Journal of Dalian Polytechnic University, 2023, v. 42, n. 1, p. 7, doi. 10.19670/j.cnki.dlgydxxb.2023.0102
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- Publication type:
- Article