基于转录组的芍药 WOX 基因家族鉴定及 PlWOX5 在盐胁迫下的功能分析.
- Published in:
- Journal of Henan Agricultural Sciences, 2025, v. 54, n. 4, p. 57, doi. 10.15933/j.cnki.1004-3268.2025.04.006
- By:
- Publication type:
- Article
Works by 马梦梅
Results: 7
1
2
不同乳酸菌发酵对甘薯淀粉加工浆液营养 功能成分及感官特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 134, doi. 10.7506/spkx1002-6630-20211025-263
- By:
- Publication type:
- Article
3
淀粉-多酚复合物制备及其消化特性研究进展.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 152
- By:
- Publication type:
- Article
4
无明矾薯类营养鲜湿粉条研究进展.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6263
- By:
- Publication type:
- Article
5
甘薯渣高值化发酵转化利用研究进展.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3343
- By:
- Publication type:
- Article
6
营养健康型薯类食品加工与副产物高值化利用研发进展.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 24, p. 9154
- By:
- Publication type:
- Article
7
不同提取工艺下甘薯淀粉得率、微观结构 及理化特性的变化比较.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 11, p. 180, doi. 10.13982/j.mfst.1673-9078.2024.11.1164
- By:
- Publication type:
- Article