植物乳杆菌 YW11 胞外多糖对酸乳加工特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 39, doi. 10.7506/spkx1002-6630-20200511-115
- By:
- Publication type:
- Article
Works by 郝晓娜
Results: 6
1
2
功能基因分析辅助筛选产双乙酰和乙偶姻乳酸菌.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 117, doi. 10.7506/spkx1002-6630-20190418-231
- By:
- Publication type:
- Article
3
植物乳杆菌YW11杀菌型发酵乳调节 肠道菌群结构.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 169, doi. 10.7506/spkx1002-6630-20180604-040
- By:
- Publication type:
- Article
4
不同种类脂肪替代物对软冰淇淋浆料流变特性及产品品质和口感的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 1, doi. 10.7506/spkx1002-6630-201812001
- By:
- Publication type:
- Article
5
益生性植物乳杆菌对切达干酪挥发性风味形成的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 49, doi. 10.7506/spkx1002-6630-201804009
- By:
- Publication type:
- Article
6
过表达脯氨酰寡肽酶的骨髓间充质干细胞修复肝纤维化模型大鼠.
- Published in:
- Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu, 2021, v. 25, n. 25, p. 3988
- By:
- Publication type:
- Article