中文
Home
Scientific Research
Research Projects
Paper Publications
Patents
Published Books
Teaching Research
Teaching Resources
Teaching Information
Award information
personal honors
scientific research awards
teaching awards
Enrollment Information
Student Information
My Album
Blog
Personal Homepage
中
Home
Scientific Research
Research Projects
Paper Publications
Patents
Published Books
Teaching Research
Teaching Resources
Teaching Information
Award information
personal honors
scientific research awards
teaching awards
Enrollment Information
Student Information
My Album
Blog
赵海珍
Professor
Supervisor of Doctorate Candidates
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:
Professor
Alma Mater:
南京农业大学
MORE
Paper Publications
Home
>>
Scientific Research
>>
Paper Publications
植物乳杆菌163产抗菌物质的发酵条件优化
Release time:2024-01-01
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
食品工业科技
Co-author:
曾维伟,何镇宏,陆兆新,吕凤霞,别小妹,赵海珍,张充
Document Code:
wxks58xad8km9uwuxcsd46qubrxfr2l7
Volume:
38
Issue:
6
Page Number:
147-
Translation or Not:
no
Date of Publication:
2017-01-01
Pre One:
Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid
Next One:
gamma-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice