Qin Li

机构：Qingdao University, Xinjiang Agricultural University, Beijing Administration Institute, Jiangxi Agricultural University · ORCID：0009-0000-5321-7914

发表论文 109 篇 · 总被引 1312 次 · h-index 20

代表论文

• Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts (2024 · Archives of Microbiology · 被引 20)
• Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant (2023 · LWT · 被引 14)
• Effects of Feed Ingredients with Different Protein-to-Fat Ratios on Growth, Slaughter Performance and Fat Deposition of Small-Tail Han Lambs (2024 · Animals · 被引 11)
• Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread (2025 · Foods · 被引 10)
• Soluble dietary fiber from Dendrocalamus brandisii (Munro) Kurz shoot improves liver injury by regulating gut microbial disorder in mice (2024 · Food Chemistry X · 被引 10)
• The effects of ambient temperature and feeding regimens on cecum bacteria composition and circadian rhythm in growing rabbits (2024 · Frontiers in Microbiology · 被引 6)