南酸枣乳酸菌饮料发酵条件的优化.
- Published in:
- Food Research & Development, 2022, v. 43, n. 24, p. 134, doi. 10.12161/j.issn.1005-6521.2022.24.019
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- Publication type:
- Article
Works by 袁先铃
Results: 8
1
2
酸菜中乳酸菌生长曲线、产酸性能 及抑菌性能探究.
- Published in:
- Food Research & Development, 2022, v. 43, n. 14, p. 199, doi. 10.12161/j.issn.1005-6521.2022.14.025
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- Publication type:
- Article
3
不同冷却方式对冷吃兔品质的影响.
- Published in:
- China Condiment, 2025, v. 50, n. 1, p. 15, doi. 10.3969/j.issn.1000-9973.2025.01.003
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- Publication type:
- Article
4
烫漂结合氯化钙对大头菜预处理工艺研究.
- Published in:
- China Condiment, 2024, v. 49, n. 10, p. 81, doi. 10.3969/j.issn.1000-9973.2024.10.014
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- Publication type:
- Article
5
自贡冷吃兔主要原辅料中细菌的鉴定及溯源分析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 8, p. 53, doi. 10.13982/j.mfst.1673-9078.2022.8.1344
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- Publication type:
- Article
6
高压蒸汽灭菌时间对冷吃兔风味物质的影响.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 257, doi. 10.13982/j.mfst.1673-9078.2022.3.0677
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- Publication type:
- Article
7
自贡冷吃兔生产环境中细菌的鉴定及溯源分析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 1, p. 112, doi. 10.13982/j.mfst.1673-9078.2022.1.1144
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- Publication type:
- Article
8
温度和抑制剂改善雪梨南酸枣复合果泥 储藏期褐变.
- Published in:
- China Food Additives, 2022, v. 33, n. 10, p. 8, doi. 10.19804/j.issn1006-2513.2022.10.002
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- Publication type:
- Article