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1 . Academic Journal
γ-氨基丁酸(GABA)的研究进展 / Research Progress of γ-Aminobutyric Acid(GABA)
저자
by
周俊萍
;
徐玉娟
;
温靖
;
吴继军
;
余元善
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 45(5):393-401
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7 . Academic Journal
不同益生菌对三华李发酵果汁品质及其体外消化特性的影响 / Effects of Different Probiotics on the Quality andin Vitro Digestion Characteristics of Fermented Sanhua Plum Juice
저자
by
杜晓仪
;
杨继国
;
徐玉娟
;
吴继军
;
余元善
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 45(2):143-151
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7 . Academic Journal
酶解对香蕉果酒发酵前后风味的影响 / Effect of Enzymatic Hydrolysis on Flavor of Banana Wine before and after Fermentation
저자
by
钟思彦
;
徐玉娟
;
余元善
;
吴继军
;
李璐
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 45(3):98-106
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7 . Academic Journal
木薯淀粉和改性淀粉结构特性及其与粉圆品质的关系 / Structural Properties of Cassava Starches and Modified Starches and Their Correlation with Fenyuan Quality
저자
by
盛周杨
;
邹波
;
吴继军
;
肖更生
;
徐玉娟
, et al.
소스
广东农业科学 / Guangdong Agricultural Sciences
. 51(1):127-135
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7 . Academic Journal
二氧化氯释放膜在鲜切火龙果保鲜中的应用. (Chinese)
저자
by
刘杜娟
;
吴继军
;
徐玉娟
;
余元善
;
邹波
, et al.
소스
Modern Food Science & Technology; 2024, Vol. 40 Issue 2, p168-177, 10p
Scopus
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7 . Academic Journal
不同益生菌对三华李发酵果汁品质及其 体外消化特性的影响. (Chinese)
저자
by
杜晓仪
;
杨继国
;
徐玉娟
;
吴继军
;
余元善
, et al.
소스
Science & Technology of Food Industry; Jan2024, Vol. 45 Issue 2, p143-151, 9p
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7 . Academic Journal
木薯淀粉和改性淀粉结构特性及其与粉圆品质的关系.
저자
by
盛周杨
;
邹 波
;
吴继军
;
肖更生
;
徐玉娟
, et al.
소스
Guangdong Agricultural Sciences
. Jan2024, Vol. 51 Issue 1, p127-135. 9p.
Find it @ DONGA
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7 . Academic Journal
不同乳酸菌发酵对迟菜心副产物品质及风味的影响. (Chinese)
저자
by
罗文珊
;
杜晓仪
;
徐玉娟
;
吴继军
;
余元善
, et al.
소스
Food & Fermentation Industries; 2023, Vol. 49 Issue 24, p170-177, 8p
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7 . Academic Journal
荔枝果渣不溶性膳食纤维的结构、体外抗氧化及降血糖活性评价. (Chinese)
저자
by
李依娜
;
余元善
;
胡腾根
;
李璐
;
吴继军
, et al.
소스
Journal of Chinese Institute of Food Science & Technology; Oct2023, Vol. 23 Issue 10, p195-205, 11p
Scopus
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7 . Academic Journal
乳酸菌胞外多糖的合成、生物活性及应用研究进展. (Chinese)
저자
by
谭凤翔
;
余元善
;
温靖
;
邹波
;
吴继军
, et al.
소스
China Brewing; 2023, Vol. 42 Issue 9, p7-13, 7p
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