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植物乳杆菌对小鼠高强度运动后肌肉损伤的缓解作用及机制研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 1, doi. 10.13995/j.cnki.11-1802/ts.035298
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- Article
酱香型白酒酿造过程中挥发性硫醇类化合物的含量分布.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 8, doi. 10.13995/j.cnki.11-1802/ts.035560
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- Article
代谢工程改造酿酒酵母高效合成游离脂肪酸.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 15, doi. 10.13995/j.cnki.11-1802/ts.035618
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- Article
荨麻多糖提取及其对HepG2 细胞的降糖作用研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 23, doi. 10.13995/j.cnki.11-1802/ts.034346
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- Article
恶臭假单胞菌F1 表达P450 酶催化柠檬烯生物合成紫苏醇.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 34, doi. 10.13995/j.cnki.11-1802/ts.035167
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- Article
非酿酒酵母与酿酒酵母在米酒混菌发酵中的相互作用机制分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 41, doi. 10.13995/j.cnki.11-1802/ts.035342
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- Article
柑橘纤维对面团特性及面包品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 48, doi. 10.13995/j.cnki.11-1802/ts.033248
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- Article
兰州百合鳞茎花青素合成相关MYB 与bHLH 转录因子的筛选分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 57, doi. 10.13995/j.cnki.11-1802/ts.033270
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- Article
五味子四种组分蛋白结构、理化性质和功能特性比较.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 67, doi. 10.13995/j.cnki.11-1802/ts.033949
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- Article
组蛋白激活晚期糖基化终末产物受体并引发炎症反应.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 78, doi. 10.13995/j.cnki.11-1802/ts.035362
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- Article
双歧杆菌基于菊粉促进普拉梭菌增殖的探究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 85, doi. 10.13995/j.cnki.11-1802/ts.035341
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- Article
外源γ-氨基丁酸对龙眼果实采后品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 93, doi. 10.13995/j.cnki.11-1802/ts.033675
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- Article
不同来源胰蛋白酶的基因挖掘、在Komagataella phaffii GS115 的 异源表达及其酶学性质分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 100, doi. 10.13995/j.cnki.11-1802/ts.035329
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- Article
Expi293F 表达重组鲎C 因子用于荧光法内毒素检测.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 106, doi. 10.13995/j.cnki.11-1802/ts.035264
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- Article
温度对豆瓣酱发酵过程理化指标、风味物质和微生物群落的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 112, doi. 10.13995/j.cnki.11-1802/ts.035206
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- Article
混菌发酵对油茶粕中茶皂素表面活性指标和抗氧化活性的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 119, doi. 10.13995/j.cnki.11-1802/ts.033752
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- Article
磷脂添加量对口腔释放型益生菌香口丸化口性及 菌活稳定性的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 126, doi. 10.13995/j.cnki.11-1802/ts.036937
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- Article
一株肉葡萄球菌的降镉特性与机制研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 132, doi. 10.13995/j.cnki.11-1802/ts.035240
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- Article
美极梅奇酵母与酿酒酵母混合发酵对蓝莓酒品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 138, doi. 10.13995/j.cnki.11-1802/ts.035413
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交配前后雌雄桑蚕蛾营养价值评价.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 145, doi. 10.13995/j.cnki.11-1802/ts.033904
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- Article
小麦肽及其与大豆肽、豌豆肽复配肽的体外组合对TNF-α 刺激 C2C12 骨骼肌细胞蛋白表达的影响
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 153, doi. 10.13995/j.cnki.11-1802/ts.034622
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- Article
1-甲基环丙烯结合生物保鲜剂对鲜切甘蓝保鲜效果的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 159, doi. 10.13995/j.cnki.11-1802/ts.033724
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- Article
枸杞粉对白鲢鱼糜凝胶品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 168, doi. 10.13995/j.cnki.11-1802/ts.033645
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- Article
Rhizopus stolonifer 几丁质脱乙酰酶的异源表达及其与 几丁质酶的协同作用研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 177, doi. 10.13995/j.cnki.11-1802/ts.037099
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红枣环磷腺苷的提取工艺优化及应用研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 184, doi. 10.13995/j.cnki.11-1802/ts.033745
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- Article
采前喷施氯化钙和糖醇钙对' 蜂糖李' 果实品质及贮藏性能的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 191, doi. 10.13995/j.cnki.11-1802/ts.032299
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- Article
干腌牛肉活性肽的分离与抗氧化性能研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 197, doi. 10.13995/j.cnki.11-1802/ts.033220
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- Article
小麦配粉对生鲜面品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 206, doi. 10.13995/j.cnki.11-1802/ts.034121
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- Article
川麦冬多糖的结构特征及对过度运动小鼠肝损伤的改善作用.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 213, doi. 10.13995/j.cnki.11-1802/ts.033543
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- Article
宫保鸡丁菜肴的呈味特性研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 224, doi. 10.13995/j.cnki.11-1802/ts.033619
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- Article
不同品种抹茶营养物质和抗氧化活性的测定及主成分分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 239, doi. 10.13995/j.cnki.11-1802/ts.033644
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- Article
基于膜分离-树脂吸附的黄酒降酸工艺及风味评价.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 247, doi. 10.13995/j.cnki.11-1802/ts.035286
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- Article
基于土壤宏基因组的聚磷酸激酶的筛选与鉴定.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 254, doi. 10.13995/j.cnki.11-1802/ts.037198
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- Article
嗜酸乳杆菌与枯草芽孢杆菌协同发酵玉米淀粉糖渣.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 262, doi. 10.13995/j.cnki.11-1802/ts.035453
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- Article
不同改良剂对冷冻面团及面条品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 268, doi. 10.13995/j.cnki.11-1802/ts.033812
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- Article
感官和化学分析技术结合解析不同茬次清香型白酒风味特征.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 275, doi. 10.13995/j.cnki.11-1802/ts.035355
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- Article
基于超高效液相色谱三重四极杆质谱法同时检测佛手中 香豆素类化合物含量
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 288, doi. 10.13995/j.cnki.11-1802/ts.035236
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- Article
鲜食、酿酒、观赏类葡萄果实挥发性风味物质解析.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 296, doi. 10.13995/j.cnki.11-1802/ts.034351
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超声波辅助酶提取结合高效液相色谱-电感耦合 等离子体质谱法测定富硒蔬菜中硒形态
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 306, doi. 10.13995/j.cnki.11-1802/ts.035401
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刺梨不同提取物的非靶向代谢组学比较与分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 312, doi. 10.13995/j.cnki.11-1802/ts.033846
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LED 光质影响微藻生长和代谢产物积累的研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 321, doi. 10.13995/j.cnki.11-1802/ts.034214
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代谢工程产2′-岩藻糖基乳糖的研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 329, doi. 10.13995/j.cnki.11-1802/ts.035324
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等容冷冻技术在食品保存中的研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 335, doi. 10.13995/j.cnki.11-1802/ts.034304
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- Article
异黄酮生物合成通路及关键酶研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 343, doi. 10.13995/j.cnki.11-1802/ts.034264
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- Article
鳄梨油的提取、营养组成及生物学功能研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 351, doi. 10.13995/j.cnki.11-1802/ts.033820
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- Article
果蔬花色苷的理化特性、提取技术及功能活性研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 360, doi. 10.13995/j.cnki.11-1802/ts.033971
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- Article
食源性黄酮通过肠道菌群调节Ⅱ型糖尿病的作用机制研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 372, doi. 10.13995/j.cnki.11-1802/ts.035141
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- Article
柑橘果皮重要成分及其应用研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 379, doi. 10.13995/j.cnki.11-1802/ts.033939
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- Article