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中文期刊(557348)
外文期刊(2)
会议论文(35908)
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专利(42595)

期刊名称

cyta-journal of food(1)
lwt-food science and technology(1)

关键词

malic acid; imct; microstructure; dsc; decorin; secondary structure(1)
synergistic effect of antibacterial; bacterial community; volatile compounds; traditional dry fermented sausages; inhibition of staphylococcal enterotoxin production(1)

作者

Wang, Fulong AND Tang, Honggang(0)

机构

china jiliang univ, coll standardizat, hangzhou 310021, peoples r china(1)
zhejiang acad agr sci, 198 shiqiao rd, hangzhou, zhejiang, peoples r china(1)
zhejiang acad agr sci, inst food sci, 298 deshengzhonglu, hangzhou 310021, peoples r china(1)

年份

2021(1)
2018(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Fulong(精确检索)

作者:Tang, Honggang(精确检索)

排序方式：

1Influence of malic acid marination on characteristics of connective tissue and textural properties of beef Semitendinosus muscle

作者： Wang, Fulong; Tang, Honggang; SCI

机构： Zhejiang Acad Agr Sci, 198 Shiqiao Rd, Hangzhou, Zhejiang, Peoples R China;

来源：CYTA-JOURNAL OF FOOD

关键词： Malic acid; IMCT; microstructure; DSC; decorin; secondary structure

年份：2018

2Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage

作者： Li, Huanhuan; Chen, Yifan; Tang, Honggang; Zhang, Jin; Wang, Fulong; Chen, Lihong; Zhang, Lifeng; Yang, Xingran; SCI

机构： Zhejiang Acad Agr Sci, Inst Food Sci, 298 Deshengzhonglu, Hangzhou 310021, Peoples R China; China Jiliang Univ, Coll Standardizat, Hangzhou 310021, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Synergistic effect of antibacterial; Bacterial community; Volatile compounds; Traditional dry fermented sausages; Inhibition of staphylococcal enterotoxin production

年份：2021