植物乳杆菌发酵豆薯的营养及挥发性成分变化.
- Published in:
- Food Research & Development, 2023, v. 44, n. 17, p. 61, doi. 10.12161/j.issn.1005-6521.2023.17.010
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- Publication type:
- Article
Works by 韩金志
Results: 5
1
2
海洋鱼源抗菌肽的研究进展及其在食品 安全中的应用前景.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 328, doi. 10.7506/spkx1002-6630-20200507-077
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- Publication type:
- Article
3
不同乳酸菌发酵豆浆挥发性气味物质的差异性分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 296, doi. 10.16429/j.1009-7848.2021.09.033
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- Publication type:
- Article
4
Paenibacillus polymyxa JSa-9 发酵培养基优化及其在黄瓜枯萎病中的应用研究.
- Published in:
- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 4, p. 673, doi. 10.7685/jnau.201512010
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- Publication type:
- Article
5
植物乳杆菌 FZU122 产细菌素的分离鉴定及其抑菌活性.
- Published in:
- Journal of Fuzhou University, 2021, v. 49, n. 1, p. 128, doi. 10.7631/issn.1000-2243.20224
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- Publication type:
- Article