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1 . Academic Journal
香菇多糖基凝胶面膜的制备及其性能研究.
저자
by
王雯婷
;
谢素雅
;
吕爽
;
刘振彬
;
胡梁斌
, et al.
소스
Journal of Shaanxi University of Science & Technology
. 2024, Vol. 42 Issue 3, p46-56. 11p.
Find it @ DONGA
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7 . Academic Journal
基于火候和配方调控的香菇基素鲍鱼制备工艺研究. (Chinese)
저자
by
向富坤
;
王露
;
姚丽姗
;
崔震昆
;
李红波
, et al.
소스
China Condiment; Apr2024, Vol. 49 Issue 4, p122-126, 5p
Find it @ DONGA
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7 . Academic Journal
供应链中生鲜果蔬品质劣变机制、共性管控及智能检测技术研究进展. (Chinese)
저자
by
张莉会
;
张煞
;
朱启兵
;
陈健
;
胡梁斌
, et al.
소스
Journal of Food Science & Biotechnology; 2024, Vol. 43 Issue 3, p1-13, 13p
Find it @ DONGA
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7 . Academic Journal
香菇柄贡菜牛肉酱制作工艺研究. (Chinese)
저자
by
王露
;
姚丽姗
;
徐丹
;
崔震昆
;
李红波
, et al.
소스
China Condiment; Feb2024, Vol. 49 Issue 2, p110-113, 4p
Find it @ DONGA
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7 . Academic Journal
香菇柄贡菜牛肉酱制作工艺研究 / Research on Production Technology of Beef Sauce with Lentinus edodes Stems and Ivy Mosses
저자
by
王露
;
姚丽姗
;
徐丹
;
崔震昆
;
李红波
, et al.
소스
中国调味品 / China Condiment
. 49(2):110-113
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7 . Academic Journal
单核细胞增生李斯特氏菌内化素InlJ对噬菌体 敏感性及生物被膜形成的影响. (Chinese)
저자
by
刘半红
;
胡梁斌
;
陆 睿
;
吴立婷
;
包红朵
, et al.
소스
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 16, p198-204, 7p
Scopus
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7 . Academic Journal
羊骨脂质的组成分析 / Lipid composition of sheep bones
저자
by
吕爽
;
刘倩
;
李红波
;
张小勇
;
徐丹
, et al.
소스
中国油脂 / China Oils and Fats
. 48(1):32-36
Find it @ DONGA
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7 . Academic Journal
单核细胞增生李斯特氏菌内化素InlJ对噬菌体敏感性及生物被膜形成的影响 / Effect of Internalin InlJ of Listeria monocytogenes on Phage Sensitivity and Biofilm Formation
저자
by
刘半红
;
胡梁斌
;
陆睿
;
吴立婷
;
包红朵
, et al.
소스
食品科学 / Food Science
. 44(16):198-204
Scopus
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7 . Academic Journal
羊骨脂质的组成分析. (Chinese)
저자
by
吕 爽
;
刘 倩
;
李红波
;
张小勇
;
徐 丹
, et al.
소스
China Oils & Fats; Jan2023, Vol. 48 Issue 1, p32-36, 5p
Find it @ DONGA
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7 . Academic Journal
铁盐对阪崎肠杆菌的杀菌效应研究 / The sterilization of ferric salts on Cronobacter sakazakii
저자
by
冯程远
;
徐丹
;
王猷胜
;
彭姝瑞
;
莫海珍
, et al.
소스
河南工业大学学报(自然科学版) / Journal of Henan University of Technology(Natural Science Edition)
. 43(4):9-17
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