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浏览/检索结果: 共12条，第1-10条 帮助 限定条件 专题：湖南大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshan-huyou Y. B. chang against Listeria monocytogenes 期刊论文 Food Control, 2019, 卷号: Vol.105, 页码: 256-264 作者:  Jiajing Guo;  Zhipeng Gao;  Gaoyang Li;  Fuhua Fu;  Zengenni Liang 收藏  |  浏览/下载：15/0  |  提交时间：2019/12/13 Citrus changshan-huyou Y.B. chang  Essential oil  Listeria monocytogenes  Antimicrobial  Antibiofilm  Transcriptome   Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshan-huyou Y. B. chang against Listeria monocytogenes 期刊论文 Food Control, 2019 作者:  Jiajing Guo;  Zhipeng Gao;  Gaoyang Li;  Fuhua Fu;  Zengenni Liang 收藏  |  浏览/下载：25/0  |  提交时间：2019/12/13 Citrus changshan-huyou Y.B. chang  Essential oil  Listeria monocytogenes  Antimicrobial  Antibiofilm  Transcriptome   Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb 期刊论文 Food Science, 2018, 卷号: Vol.39 No.17, 页码: 53-60 作者:  Li, Yanli;  Ding, Shenghua;  Gao, Wei;  Xie, Qiutao;  Li, Gaoyang 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/26 Analysis of Cuticle Components and Microstructure of Satsuma Mandarin (Citrus unshiu Marc.) and Bingtang Sweet Orange (Citrus sinensis Osbeck) 期刊论文 Food Science, 2018, 卷号: Vol.39 No.7, 页码: 131-138 作者:  Zhang, Jing;  Ding, Shenghua;  Xie, Qiutao;  Fu, Fuhua;  Wang, Rongrong 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/26 Analysis of Cuticle Components and Microstructure of Satsuma Mandarin and Bingtang Sweet Orange 期刊论文 Food Science, 2018, 卷号: Vol.39 No.7, 页码: 131-138 作者:  Zhang, Jing;  Ding, Shenghua;  Xie, Qiutao;  Fu, Fuhua;  Wang, Rongrong 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/26 Partial Discharge Recognition with a Multi-Resolution Convolutional Neural Network 期刊论文 SENSORS, 2018, 卷号: Vol.18 No.10 作者:  Li, Gaoyang;  Wang, Xiaohua;  Li, Xi 收藏  |  浏览/下载：1/0  |  提交时间：2019/12/26 Analysis of Cuticle Components and Microstructure of Satsuma Mandarin (Citrus unshiu Marc.) and Bingtang Sweet Orange (Citrus sinensis Osbeck) 期刊论文 Shipin Kexue/Food Science, 2018, 卷号: Vol.39 No.7, 页码: 131-138 作者:  Zhang, Jing;  Ding, Shenghua;  Xie, Qiutao;  Fu, Fuhua;  Wang, Rongrong 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/26 Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb 期刊论文 Food Science, 2018, 卷号: Vol.39 No.17, 页码: 53-60 作者:  Li, Yanli;  Ding, Shenghua;  Gao, Wei;  Xie, Qiutao;  Li, Gaoyang 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/26 Effect of Cloves, Schisandra Chinensis and Chitosan Compound Preservative on Storage Quality and Disease-resistant Enzyme Activity of Blueberries 期刊论文 Journal of Chinese Institute of Food Science and Technology, 2017, 卷号: Vol.17 No.12, 页码: 139-148 作者:  Zhang, Juhua;  Wang, Wei;  Lin, Shuhua;  Liu, Wei;  Su, Donglin 收藏  |  浏览/下载：1/0  |  提交时间：2019/12/31 Effect of Cloves, Schisandra Chinensis and Chitosan Compound Preservative on Storage Quality and Disease-resistant Enzyme Activity of Blueberries 期刊论文 Journal of Chinese Institute of Food Science and Technology, 2017, 卷号: Vol.17 No.12, 页码: 139-148 作者:  Zhang, Juhua;  Wang, Wei;  Lin, Shuhua;  Liu, Wei;  Su, Donglin 收藏  |  浏览/下载：1/0  |  提交时间：2019/12/31