基于宏转录组学解析不同贮藏时期冷鲜 滩羊肉微生物代谢过程 .
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 111, doi. 10.7506/spkx1002-6630-20200410-146
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- Article
Works by 赵晓策
Results: 5
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2
滩羊肌肉在煮制过程中可挥发性化合物的变化.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 165, doi. 10.7506/spkx1002-6630-20191024-252
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- Article
3
冷鲜滩羊肉贮藏中菌体蛋白质的变化对 微生物代谢产物的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 231, doi. 10.7506/spkx1002-6630-20181207-096
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- Article
4
基于气相色谱-质谱和液相色谱-质谱技术的 冷鲜滩羊肉贮藏中脂肪差异代谢物检测.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 195, doi. 10.7506/spkx1002-6630-20180724-297
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- Article
5
冷鲜滩羊肉贮藏中菌体蛋白质与微生物 群落演替的关联性分析.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 116, doi. 10.7506/spkx1002-6630-20180927-294
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- Publication type:
- Article