[1] |
WEN Shuting, LI Yan.
Yeast Diversity Analysis of Laobaigan Liquor Daqu
[J]. FOOD SCIENCE, 2018, 39(24): 175-182.
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[2] |
ZHAO Xuanying, YUAN Xiujuan, GUO Ling, DONG Yanru, SUN Qi.
Microbial Community Composition of Traditional Spontaneously Fermented Sticky Bean Bun Dough
[J]. FOOD SCIENCE, 2018, 39(18): 67-72.
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[3] |
LI Xiuxiu, ZENG Weiwei, LU Zhaoxin, BIE Xiaomei, ZHAO Haizhen, ZHANG Chong, Lü Fengxia.
PCR-DGGE Analysis of Microbial Community Composition and Preservation of Crucian Carp during Storage
[J]. FOOD SCIENCE, 2017, 38(5): 274-280.
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[4] |
SUN Huijun, ZHANG Ying, WANG Hongyu, YANG Mei, YUE Xiqing, WU Rina.
Microbial Diversity of Traditional Fermented Jinzhou Pickles
[J]. FOOD SCIENCE, 2017, 38(2): 15-19.
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[5] |
ZHU Yongqing, LI Zhihua, LI Huajia, WANG Xuetao, DONG Ling, HUANG Qiaolian.
Analysis of Fungal Diversity of Different Commercial Brands of Pixian Broad Bean Paste Using PCR-DGGE Method
[J]. FOOD SCIENCE, 2017, 38(2): 104-108.
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[6] |
LI Yan, WU Jiajia, ZHANG Jing, DAI Zhiyuan.
PCR-DGGE Analysis of Bacterial Community Structure in Stinky Mandarin Fish (Siniperca chuatsi)
[J]. FOOD SCIENCE, 2017, 38(18): 29-34.
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[7] |
YAO Xin, ZHAO Aijing, DU Suping, SUN Xiaohong, PAN Yingjie, ZHAO Yong.
Effect of Acidic Electrolyzed Water Ice on Quality and Enzyme Activities in Muscular Tissue of Small Yellow Croaker (Larimichthys polyactis)
[J]. FOOD SCIENCE, 2017, 38(13): 244-250.
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[8] |
YAN Pingmei, QIAO Hongping, ZHAO Wenjing, SHAN Shuhua, WANG Qi, CHAI Zheng, CHEN Yanfei.
PCR-DGGE Analysis of Lactic Acid Bacterial Community Structure in Pickled Mustard Tuber
[J]. FOOD SCIENCE, 2016, 37(13): 136-139.
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[9] |
ZHANG Jing1, HU Xinzhong2,*, LI Junjun2, ZHENG Jianmei1, CHEN Xingyun1, TANG Lingyun1.
Comparative Effect of Oat β-Glucan and Artemisia sphaerocephala Krasch. Polysaccharide on Physiological Properties and Gut Microbes in HFA Mice
[J]. FOOD SCIENCE, 2015, 36(9): 146-153.
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[10] |
ZHOU Yanbing, AI Qijun, ZHANG Dequan.
Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage
[J]. FOOD SCIENCE, 2015, 36(16): 236-240.
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[11] |
YE Keping1, LIU Jia1, LIU Mei1, LI Chunbao1, GUO Chengxiang2.
Analysis of Microbial Communities of Pot-Stewed Duck Wings Packaged in Modified Atmosphere during Storage
[J]. FOOD SCIENCE, 2015, 36(14): 201-205.
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[12] |
LI Yan1,2, DONG Zhenling1,3, LI Jia1, MOU Dehua1,*.
Bacterial Diversity of Daqu for Yanggaomeijiu as Determined by PCR-Mediated DGGE
[J]. FOOD SCIENCE, 2015, 36(12): 142-147.
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[13] |
XIA Xiaolong1, PENG Zhen1, LIU Shuliang1,2,*, HAN Xinfeng1,2, ZHOU Kang1,2, ZOU Likou3, LAI Haimei1.
Bacterial Flora before and after Bacterial Reduction during Slaughtering and Processing Broiler Chickens
[J]. FOOD SCIENCE, 2015, 36(10): 189-194.
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[14] |
TU Zong-cai1,2, MA Da1, WANG Hui1, SHI Yan1, SHA Xiao-mei1, HUANG Xiao-qin2.
PCR-DGGE Analysis of Dominant Bacterial Populations on the Surface of Grass Carp Meat under Different Packaging Conditions
[J]. FOOD SCIENCE, 2014, 35(20): 143-147.
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[15] |
JIANG Hou-yang1, CHEN Zhi-lan2, ZHAO Guo-hua1,3, YANG Ji-xia1,3,*.
Investigating the Diversity of Lactic Acid Bacteria in Tibetan Traditional Fermented Dairy Products by PCR-DGGE
[J]. FOOD SCIENCE, 2014, 35(1): 167-173.
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