甘肃农业大学：食品科学与工程学院（文献讲义）High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food

甘肃农业大学：食品科学与工程学院（文献讲义）The potential of cottonseed hull as biorefinery substrate after biopretreatment by Pleurotus ostreatus and the mechanism analysis based on comparative proteomics

甘肃农业大学：食品科学与工程学院（文献讲义）微生物的研究方法 Study Methods of Microbiology

甘肃农业大学：食品科学与工程学院（文献讲义）Viral metagenomic analysis of the cheese surface - A comparative study of rapid procedures for extracting viral particles

甘肃农业大学：食品科学与工程学院（文献讲义）Selective enrichment of bacterial pathogens by microplastic biofilm

甘肃农业大学：食品科学与工程学院（文献讲义）Discrepant gene functional potential and cross-feedings of anammox bacteria Ca. Jettenia caeni and Ca. Brocadia sinica in response to acetate

甘肃农业大学：食品科学与工程学院（文献讲义）Casing microbiome dynamics during button mushroom cultivation - implications for dry and wet bubble diseases

甘肃农业大学：食品科学与工程学院（文献讲义）Investigation of Glutamate Dependence Mechanism for Poly-γglutamic Acid Production in Bacillus subtilis on the Basis of Transcriptome Analysis

甘肃农业大学：食品科学与工程学院（文献讲义）Exploring flavour-producing core microbiota in multispecies solidstate fermentation of traditional Chinese vinegar

甘肃农业大学：食品科学与工程学院（文献讲义）食品高新技术在葡萄酒中的应用