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苹果酸玉米淀粉酯理化性质及消化特性研究.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 3, p. 1
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- Article
鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 80, doi. 10.7506/spkx1002-6630-20230215-144
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- Article
鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 80, doi. 10.7506/spkx1002-6630-20230215-144
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- Article
产漆酶食用菌的筛选及食用菌漆酶降解黄曲霉 毒素B1的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 392, doi. 10.7506/spkx1002-6630-20220128-296
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- Article
糙米茶制备工艺及其抗氧化活性和抑制亚硝化作用的研究.
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- Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 1, p. 100, doi. 10.16433/j.1673-2383.2024.01.013
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- Article
紫芝菌株 Gs-1 液体培养产漆酶的培养基优化研究.
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- Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 4, p. 75, doi. 10.16433/j.1673-2383.2023.04.010
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- Article
微波膨化爆裂玉米在馒头中的应用.
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- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 2, p. 23, doi. 10.16433/j.1673-2383.2022.02.004
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- Article
糊粉层粉添加比例对小麦粉营养特性和面团流变 学特性的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 1, p. 9, doi. 10.16433/j.1673-2383.2022.01.002
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- Article
稳定化糙小米全粉的制备及其在馒头中的应用.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 6, p. 17, doi. 10.16433/j.1673-2383.2021.06.003
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- Article
基于灰分含量的累积出粉率对小麦粉及馒头品质 的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 12, doi. 10.16433/j.1673-2383.2021.05.002
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- Article
Bar 基因双元载体的快速构建及其在蛹虫草中的功能验证.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 10, p. 15, doi. 10.16429/j.1009-7848.2021.10.002
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- Article