中文

姜梅

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

西藏灵菇菌粒、瑞士乳杆菌LZ R 5与普通乳酸菌的发酵乳特性对比及低场核磁共振在其储藏期间水分的在线监测应用

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

李直,王丹,董明盛,芮昕,张秋勤,陈晓红,吴俊俊,姜梅,李伟
Document Code:

izhall0qefhs9t2xa86ipwzzv9cgy6qa
Volume:

39
Issue:

21
Page Number:

53-60
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, epsilon-polylysine, and citric acid on Bacillus subtilis

Next One:响应曲面法优化特色双菌双蛋白发酵乳的配方