不同食用菌水提物与醇提物活性成分含量及抗氧化活性分析.
- Published in:
- Food Research & Development, 2025, v. 46, n. 2, p. 40, doi. 10.12161/j.issn.1005‐6521.2025.02.006
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- Article
Works matching AU 龚文兵
Results: 7
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定向引入 N‐糖基化位点促进芳基醇氧化酶 热稳定性及底物亲和力.
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- Food Research & Development, 2024, v. 45, n. 7, p. 165, doi. 10.12161/j.issn.1005‐6521.2024.07.023
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- Article
3
黑曲霉固态发酵对金银花多酚类物质释放 及增效作用.
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- Food Research & Development, 2023, v. 45, n. 22, p. 23, doi. 10.12161/j.issn.1005-6521.2023.22.004
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- Article
4
不同温度条件下湘西苞谷酸发酵过程主要营养品质变化.
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- China Brewing, 2019, v. 38, n. 1, p. 49, doi. 10.11882/j.issn.0254-5071.2019.01.010
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- Article
5
植物基食品中多酚的生物转化及 生物活性研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 319, doi. 10.7506/spkx1002-6630-20230720-223
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- Article
6
制备工艺对菌丝复合材料抗压性能的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 3, p. 301, doi. 10.11975/j.issn.1002-6819.202408230
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- Article
7
传统与接种发酵泡菜的微生物菌群及品质差异研究进展.
- Published in:
- China Brewing, 2025, v. 44, n. 2, p. 20, doi. 10.11882/j.issn.0254-5071.2025.02.004
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- Publication type:
- Article