香芹酚对鲁氏接合酵母的抗菌活性及其机制

Q4 Agricultural and Biological Sciences 中国食品学报 Pub Date : 2023-03-07 DOI:10.16429/j.1009-7848.2023.02.003

王虎玄 | 彭中花 | 王聪 | 朱亚南 | 孙宏民

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香芹酚对鲁氏接合酵母的抗菌活性及其机制

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	两性霉素 B		￥35.00~￥73571.83
上海源叶	溶壁酶		￥25.00~￥24655.01
上海源叶	1,1-二苯基-2-三硝基苯肼		￥50.00~￥18992.00
阿拉丁	2,2-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐		￥44.00~￥18256.00
上海源叶	香芹酚	≥99.9%	￥20.00~￥16661.60
上海源叶	N-甲基-N-三甲基硅烷三氟乙酰胺（N-methyl-N-(trimethylsilyl)trifluoroacetamide，MSTFA）		￥35.00~￥15768.00
阿拉丁	罗丹明6G		￥30.00~￥13167.00
阿拉丁	仲辛醇		￥103.00~￥3068.00
上海源叶	甲基盐酸盐

来源期刊

中国食品学报 Agricultural and Biological Sciences-Food Science

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0.90

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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.

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