产品简介

用于霉菌、酵母菌计数用 玫瑰红钠琼脂培养基

产品用途:

用于霉菌、酵母菌计数用。

使用说明:

称取本品30.5g于1L蒸馏水或去离子水中，加热煮沸至完全溶解，分装,121℃高压灭菌20分钟,灭菌结束后请摇匀,以防琼脂沉积于器皿底部而凝固,备用。

备注：产品信息可能会有优化升级。请以实际标签信息为准。

【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】

标题:A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration

成员:Gang Chen, Yuhui Wang, Yongxin Li, Jiaojiao Zhang, Yanrong Huo, Wanying Ge, Huqing Yang

论文因子:8.5 发表期刊:FOOD CHEMISTRY pmid:38640546

【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】

标题:Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice

成员:Yan Liu, Mengyu Liao, Lei Rao, Liang Zhao, Yongtao Wang, Xiaojun Liao

论文因子:3.553 发表期刊:Food Science & Nutrition pmid:36171764

【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】

标题:A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon

成员:Jiayue Xu, Yilun Wang, Xinyue Zhang, Zhen Zhao, Yao Yang, Xin Yang, Yongtao Wang, Xiaojun Liao, Liang Zhao

论文因子:4.35 发表期刊:Foods pmid:34945620

【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】

标题:Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage

成员:Tongtong Yu, Xiaojun Zhang, Ruoyi Feng, Caiyun Wang, Xiaoyu Wang, Yongtao Wang

论文因子:5.561 发表期刊:Foods pmid:36140965

【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】

标题:The Effect of Early and Delayed Harvest on Dynamics of Fermentation Profile, Chemical Composition, and Bacterial Community of King Grass Silage

成员:Long Shihe, Li Xuefeng, Yuan Xianjun, Su Rina, Pan Junxin, Chang Ye, Shi Mengli, Cui Zhihai, Huang Naixin, Wang Jian

论文因子:6.064 发表期刊:Frontiers in Microbiology pmid:35464971

注意：以上文献 仅供参考

玫瑰红钠琼脂培养基

玫瑰红钠琼脂培养基