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云芝产漆酶培养基优化及发酵液对玉米赤霉烯酮 降解的研究.
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- Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 5, p. 87, doi. 10.16433/j.1673-2383.202401300001
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脱脂大豆粉酥性饼干工艺优化及品质研究.
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- Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 3, p. 86, doi. 10.16433/j.1673-2383.202401040001
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酵母抽提物对面团、面片和减盐挂面品质的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 6, p. 9, doi. 10.16433/j.1673-2383.2023.06.002
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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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基于纳米酶构建比色生物传感器用于总抗氧化能 力分析.
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- Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 5, p. 41, doi. 10.16433/j.1673-2383.2023.05.006
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糯玉米淀粉的理化性质及其在食品中的应用研究进展.
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- Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 3, p. 120, doi. 10.16433/j.1673-2383.2023.03.016
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蚜虫莫氏黑粉菌脂肪酶的酶学性质研究.
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- Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 2, p. 8, doi. 10.16433/j.1673-2383.2023.02.002
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转录因子 PDIDSM_85260 对指状青霉生物学特性的 影响.
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- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 6, p. 37, doi. 10.16433/j.1673-2383.2022.06.005
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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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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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旋风涡流剪切分离技术生产的小麦糊粉层粉营养 价值和安全性研究.
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- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 1, p. 1, doi. 10.16433/j.1673-2383.2022.01.001
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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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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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铜绿假单胞菌 M4 菌株降解黄曲霉毒素 B<sub>1</sub> 的条件优化研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 3, p. 50, doi. 10.16433/j.1673-2383.2021.03.008
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酒精发酵处理对小麦非淀粉多糖的影响及酒糟在 馒头中的应用.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 2, p. 8, doi. 10.16433/j.1673-2383.2021.02.002
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高温条件下挂面储藏稳定性的研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 3, p. 16, doi. 10.16433/j.1673-2383.2021.03.003
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传统酸面团全麦粉馒头的工艺优化研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 1, p. 35, doi. 10.16433/j.1673-2383.2021.01.006
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不同增塑剂对大豆分离蛋白膜选择透气性的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 6, p. 15, doi. 10.16433/j.1673-2383.2020.06.003
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玉米生产燃料乙醇的发酵品质评价.
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- Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 6, p. 47
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玉米生产燃料乙醇的发酵品质评价.
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- Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 5, p. 47
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黄曲霉毒素 B<sub>1</sub>降解菌的筛选鉴定.
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- Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 3, p. 44
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- Article
苹果酸玉米淀粉酯理化性质及消化特性研究.
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- Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 3, p. 1
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- Article
甘露糖赤藓糖醇脂对冷冻熟面品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 37, doi. 10.7506/spkx1002-6630-20230924-221
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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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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
盼虫莫氏黑粉菌产脂肪酶发酵条件的优化.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 6, p. 187, doi. 10.1642-9/j.1009-7848.2023.06.020
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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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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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糯玉米淀粉对水饺皮品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 71, doi. 10.7506/spkx1002-6630-20220223-198
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蛹虫草转录组分析及类胡萝卜素生物 合成相关基因的挖掘.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 150, doi. 10.7506/spkx1002-6630-20200125-269
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不同加工精度小麦粉储藏过程中脂类变化规律.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 159, doi. 10.7506/spkx1002-6630-20190225-162
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- Article
油茶籽饼中茶皂苷的超声-微波 辅助法提取工艺优化.
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- China Oils & Fats, 2023, v. 48, n. 7, p. 130, doi. 10.19902/j.cnki.zgyz.1003-7969.220290
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天然糯玉米淀粉的提取工艺优化.
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- Food Research & Development, 2023, v. 44, n. 3, p. 110, doi. 10.12161/j.issn.1005-6521.2023.03.016
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MEL-A-ZnONPs 的制备、表征及抗菌活性研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 34, doi. 10.13995/j.cnki.11-1802/ts.036701
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- Article