乳酸盐与渗透胁迫对干酪乳酪杆菌Zhang的损伤机理及保护措施
Q4 Agricultural and Biological Sciences
引用次数: 0
乳酸盐与渗透胁迫对干酪乳酪杆菌Zhang的损伤机理及保护措施
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来源期刊
中国食品学报
Agricultural and Biological Sciences-Food Science
CiteScore
0.90
自引率
0.00%
发文量
9711
期刊介绍：
Journal of Chinese Institute of Food Science and Technology is an academic journal supervised by China Association for Science and Technology and sponsored by Chinese Society of Food Science and Technology, with international standard issue number ISSN 1009-7848 and domestic uniform issue number CN 11-4528/TS, and is now a monthly journal. It is an important core journal representing China's food industry and scientific and technological level among the national food journals, and undertakes the main channel of domestic and international academic exchanges. The content of the journal covers research reports and review articles on raw materials and auxiliary materials, processes, testing, safety, etc. related to food and food industry, and it has a number of columns, such as the Youth Forum, Nutrition and Functions, etc. The journal has been awarded the ‘China Food Safety Award’ by the Chinese Academy of Food Science and Technology. The journal has been awarded the honours of ‘China Science and Technology Core Journal’ and ‘China Excellence in Science and Technology Journal’, and has been indexed by a number of literature retrieval institutions including EI, CA, Scopus, etc. The journal is dedicated to serving the scientific research, production and management of the food industry. It is dedicated to serving the scientific research, production and management of the food industry.
文献相关原料
| 公司名称 | 产品信息 | 采购帮参考价格 |
|---|---|---|
| 麦克林 |
乳酸钠溶液
|
￥15.00~￥34799.90 |
| 上海源叶 |
海藻糖
|
￥19.00~￥18900.00 |
| 麦克林 |
乳酸铵
|
￥28.00~￥6238.00 |
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