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Search Results - 黑龙江大学农业微生物技术教育部工程研究中心,黑龙江哈尔滨 150500
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α-淀粉酶抑制剂构效关系及应用研究进展
by
李梦洋
,
常远
,
冯国军
,
孙庆申
Published in
食品工业科技
(2022)
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酶解与发酵联合处理对黑木耳成分及生物活性的影响
by
李秀凉
,
郭雯
,
牟佳红
,
孙庆申
Published in
食品工业科技
(01.04.2023)
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肠膜明串珠菌HDE1的分离鉴定及其胞外多糖抗氧化和牛奶凝结特性研究
by
臧文晶
,
刘丽娜
,
赵丹
Published in
食品工业科技
(2023)
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紫冠豆角(Phaseolus vulgaris L.)种子中α-淀粉酶抑制剂的提取及其性质研究
by
孙庆申
,
朱国庆
,
王璇
,
冯国军
,
宋永
Published in
食品工业科技
(2021)
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乳酸菌合生元的研究进展
by
徐家菊
,
刘丽娜
,
杜仁鹏
,
赵丹
Published in
食品工业科技
(2022)
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纳豆芽孢杆菌发酵菜用大豆中总黄酮的提取及其降血脂效果评价
by
李秀凉
,
倪庆圆
,
杨宸
,
宋永
,
韩晓云
,
孙庆申
Published in
食品工业科技
(01.04.2021)
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紫苏籽多糖分离纯化及抗肿瘤活性
by
刘子坤
,
尹贺
,
杨安皓
,
安绮沄
,
李冲伟
,
金涛
Published in
食品科学
(15.08.2022)
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响应面法优化超声微波联用辅助提取黑木耳黑色素工艺
by
宋丹靓敏
,
么宏伟
,
曾伟民
,
冯磊
,
王淼
,
程文
,
万鹏
,
雷虹
Published in
食品工业科技
(01.04.2021)
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亚油酸/α-亚麻酸复合物对小鼠急性肝损伤的预防作用
by
沙爽
,
冯启鑫
,
张欣蕊
,
王玥
,
尹贺
,
李冲伟
Published in
食品科学
(2022)
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酸菜腌制及保藏方法的研究进展
by
孙庆申
,
王钰涵
,
韩德权
,
韩晓云
Published in
食品安全质量检测学报
(2020)
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1-甲基环丙烯或乙烯吸收剂处理减轻机械损伤苹果劣变的研究
by
孙庆申
,
梁璐
,
李梦洋
,
韩晓云
Published in
食品安全质量检测学报
(2020)
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酶解与发酵联合处理对黑木耳还原糖含量及抗氧化性能的影响
by
牟佳红
,
梁安雯
,
覃超琳
,
罗曈
,
王碧玮
,
孙庆申
Published in
食品工业科技
(2022)
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杏鲍菇多糖组分的分离纯化及结构鉴定
by
李秀凉
,
杨涵冰
,
吕莹
,
韩晓云
,
孙庆申
,
宋永
Published in
食品安全质量检测学报
(2022)
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黑木耳黑色素对缺铁性贫血小鼠生理指标及肠道菌群的影响
by
楚福英
,
王淼
,
李元敬
,
诸琳
,
雷虹
,
冯磊
Published in
食品科学
(15.03.2023)
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PPAR-γ及其调节剂与脂肪代谢的关系研究进展
by
李秀凉
,
吕莹
,
孙庆申
Published in
食品安全质量检测学报
(2019)
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假肠膜明串珠菌HDL-3胞外多糖的分离纯化及结构性质分析
by
赵丹
,
曹慧莹
,
孙梦
,
于连升
,
杜仁鹏
Published in
食品工业科技
(01.11.2022)
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干酪乳杆菌HDS-01发酵对酸菜品质和细菌群落结构的影响
by
王旭
,
曹春振
,
杨志馨
,
潘月
,
宋刚
Published in
食品工业科技
(2022)
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