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Comparative Transcriptomic Analysis of Staphylococcus aureus Reveals the Genes Involved in Survival at Low Temperature
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A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)
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冻藏条件对速冻黑芝麻汤圆品质的影响及预测模型构建
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小麦淀粉糊化前浸泡处理对凉皮品质的影响
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小麦淀粉糊化前浸泡处理促进直链淀粉渗出改善凉皮品质
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低温对不同抗性金黄色葡萄球菌细胞膜完整性及相关基因表达的影响
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自热米饭中米饭配菜香菇猪肉丸的研究
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