[1] |
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai.
Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
[J]. FOOD SCIENCE, 2020, 41(2): 158-165.
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[2] |
LUO Tianqi, GUO Ting, YU Zhijian, CHEN Chao, CAO Yongqiang, YANG Zhennai,.
Physicochemical Properties of Exopolysaccharide from Tibet Kefir and Its Application in Cheddar Cheese
[J]. FOOD SCIENCE, 2019, 40(18): 121-129.
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[3] |
LONG Xingyao, LI Jian, XIE Jie, ZHAO Xin, WANG Hongwei, ZHANG Yu, SUO Huayi,.
Effect of Lactic Acid Bacteria and Yeast on the Quality of Yoghurt during Fermentation by Tibetan Kefir
[J]. FOOD SCIENCE, 2018, 39(4): 82-89.
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[4] |
NIE Yanfen, DONG Muqun, ZHANG Ce, XIONG Lixia, XIE Yuanhong, ZHANG Hongxing, LIU Hui, LIAN Zhengxing.
Effect of Lactobacillus paracasei KL1, Isolated from Tibetan Kefir, on Lipid Peroxidation in Laying Hens
[J]. FOOD SCIENCE, 2017, 38(7): 219-223.
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[5] |
CHEN Zhina, YANG Xijuan, SHI Junling.
Rheological Properties of Exopolysaccharide Produced by Tibetan Kefir
[J]. FOOD SCIENCE, 2016, 37(5): 1-5.
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[6] |
LUO Zhang, CHEN Lishui, CHEN Lijun, LIU Jichao, JIANG Tiemin.
Screening and Identification of Lactic Acid Bacteria with High Antioxidant Activity from Tibetan Kefir
[J]. FOOD SCIENCE, 2015, 36(3): 109-113.
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[7] |
WANG Dan, LI Wei, RUI Xin, MA Yuxiao, XU Xiao, HUANG Lu, WU Han, DONG Mingsheng.
Optimization of Fermentation Parameters for Dilute Cream by Kluyveromyces marxianus Y51-6 and Its Volatile Flavor Components Analyzed by SPME-GC-MS
[J]. FOOD SCIENCE, 2015, 36(15): 112-117.
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[8] |
FAN Wei, ZHANG Dongdong, ZHANG Yu, JIANG Tiemin, CHEN Lijun.
Effect of Kluyveromyces marxianus on Lactose Metabolism in Traditional Fermented Milk
[J]. FOOD SCIENCE, 2015, 36(15): 128-134.
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[9] |
LI Yang, ZHANG Li, CHEN Wen-bang, QIAN Kun, LI Lü-mu, XU Ya-yuan, XU Fa-zhi, DING Xiao-ling.
in vivo Antioxidant Activity and Immune Activity of Sesame Peptides from Solid-State Fermentation
[J]. FOOD SCIENCE, 2014, 35(19): 251-254.
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[10] |
WANG Yuan-wei, ZHANG Cheng-min, SUO Hua-yi, YUE Hua, LI Jian, TANG Cheng.
Isolation, Identification and Phylogenetic Analysis of Kluyveromyces marxianus Strains from Traditional Fermented Yak Yoghurt
[J]. FOOD SCIENCE, 2014, 35(15): 216-220.
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[11] |
LEI Hua-wei,CHEN Xiao-hong,LI Wei,WANG Yan,PENG Jing,LI Shun,DONG Ming-sheng.
Analysis of Main Flavor Components in Milk Fermented by Original Strains from Sayram Ketteki
[J]. FOOD SCIENCE, 2013, 34(20): 127-130.
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[12] |
GAO Jie,ZHANG Jia-jia,GU Feng-ying,ZHANG Xiao-yan,SU Zhong-rui,RUAN Hui,HE Guo-qing.
Dominant Microflora Analysis of Tibetan Kefir Strain TK3 from Henan
[J]. FOOD SCIENCE, 2011, 32(15): 191-195.
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[13] |
SUN Yan-shuang, CHEN Si-fan, ZHU Wei, ZHENG Lin, ZHANG Zi-li, LING Wen-hua,FENG Xiang,.
Improving Effect of Dietary Fiber from Malusasiatica Pomace on Defecation in Mice
[J]. FOOD SCIENCE, 2011, 32(13): 293-296.
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[14] |
XIE Xin,PING Wen-xiang,GE Jing-ping.
Isolation, Screening and Fermentation Performance of Exopolysaccharide-producing Streptococcus thermophilus from Tibetan Kefir
[J]. FOOD SCIENCE, 2011, 32(13): 225-228.
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[15] |
JIU Min WANG Lun-ji.
Purification and Enzymatic Properties of Inulinase from Kluyveromyces marxianus
[J]. FOOD SCIENCE, 2010, 31(3): 198-202.
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