响应面法优化黑木耳液体菌种发酵配方及条件.
- Published in:
- Journal of Shanxi Agricultural Sciences, 2023, v. 51, n. 6, p. 653, doi. 10.3969/j.issn.1002-2481.2023.06.08
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- Article
Works matching AU 马银鹏
Results: 7
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3 种来源黑木耳黑色素的性质及其 体外抗氧化活性比较.
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- Food Research & Development, 2024, v. 45, n. 13, p. 63, doi. 10.12161/j.issn.1005‐6521.2024.13.009
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- Article
3
培养料容重对黑木耳菌丝特性及出耳的影响.
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- Acta Edulis Fungi, 2024, v. 31, n. 3, p. 29, doi. 10.16488/j.cnki.1005-9873.2024.03.003
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- Article
4
黑木耳黑色素研究进展.
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- Acta Edulis Fungi, 2024, v. 31, n. 2, p. 127, doi. 10.16488/j.cnki.1005-9873.2024.02.014
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- Article
5
木耳提取物和余渣的止咳化痰功效.
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- Acta Edulis Fungi, 2017, v. 24, n. 3, p. 42, doi. 10.16488/j.cnki.1005-9873.2017.03.008
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- Article
6
槟榔蒂水提物对3种食用菌菌丝体品质及 抗氧化活性的影响.
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- Food & Machinery, 2023, n. 1, p. 170, doi. 10.13652/j.spjx.1003.5788.2022.80594
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- Article
7
提高黑色素得率的黑木耳发酵配方优化及黑色素的理化性质研究.
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- Mycosystema, 2024, v. 43, n. 12, p. 240138-1, doi. 10.13346/j.mycosystema.240138
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- Article