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豆类蛋白聚集机制及调控措施研究进展.
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- China Condiment, 2024, v. 49, n. 1, p. 209, doi. 10.3969/j.issn.1000-9973.2024.01.035
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- Article
酿造调味品中生物胺分析与控制研究进展.
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- China Condiment, 2024, v. 49, n. 1, p. 214, doi. 10.3969/j.issn.1000-9973.26024.01.03
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- Article
桂花色素的超声辅助提取工艺及其抑菌效应分析.
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- China Condiment, 2024, v. 49, n. 1, p. 177, doi. 10.3969/j.issn.1000-9973.2024.01.030
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- Article
苹果酸脱支淀粉酯对饼干品质及消化特性的影响研究.
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- China Condiment, 2024, v. 49, n. 1, p. 171, doi. 10.3969/j.issn.1000-9973.2024.01.029
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- Article
微生物合成血红蛋白的研究进展及其在食品中的应用.
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- China Condiment, 2024, v. 49, n. 1, p. 189, doi. 10.3969/j.issn.1000-9973.2024.01.032
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响应面法优化栗蘑多糖提取工艺及其抗氧化活性研究.
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- China Condiment, 2024, v. 49, n. 1, p. 183, doi. 10.3969/j.issn.1000-9973.2024.01.031
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- Article
天然香辛料在肉制品加工中应用进展.
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- China Condiment, 2024, v. 49, n. 1, p. 203, doi. 10.3969/j.issn.1000-9973.2024.01.034
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- Article
亚硝酸盐清除剂研究进展及其在肉制品中的应用.
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- China Condiment, 2024, v. 49, n. 1, p. 198, doi. 10.3969/j.issn.1000-9973.2024.01.033
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- Article
谷氨酰胺酶在10 t规模酱油发酵中应用研究.
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- China Condiment, 2024, v. 49, n. 1, p. 164, doi. 10.3969/j.issn.1000-9973.2024.01.028
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- Article
基于SPME-GC-MS联用分析预制红烧兔肉菜肴常温贮藏期间风味物质变化.
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- China Condiment, 2024, v. 49, n. 1, p. 158, doi. 10.3969/j.issn.1000-9973.2024.01.027
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- Article
基于仪器测定午餐肉在火锅中烫煮后的感官特征分析.
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- China Condiment, 2024, v. 49, n. 1, p. 151, doi. 10.3969/j.issn.1000-9973.2024.01.026
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- Article
浓度直读法快速测定市售腌菜中的硝酸盐和亚硝酸盐含量.
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- China Condiment, 2024, v. 49, n. 1, p. 146, doi. 10.3969/j.issn.1000-9973.2024.01.025
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- Article
不同品种辣椒营养品质、辣椒红素含量的差异比较及聚类分析.
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- China Condiment, 2024, v. 49, n. 1, p. 133, doi. 10.3969/j.issn.1000-9973.2024.01.023
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- Article
L-酪氨酸连续发酵工艺研究.
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- China Condiment, 2024, v. 49, n. 1, p. 107, doi. 10.3969/j.issn.1000-9973.2024.01.018
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- Article
蓝莓不同部位活性成分及抗氧化能力比较分析.
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- China Condiment, 2024, v. 49, n. 1, p. 141, doi. 10.3969/j.issn.1000-9973.2024.01.024
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- Article
基于电子鼻和气质联用比较分析花椒芽与香椿芽炒鸡蛋特征风味.
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- China Condiment, 2024, v. 49, n. 1, p. 94, doi. 10.3969/j.issn.1000-9973.2024.01.016
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- Article
大孔树脂吸附法纯化酸枣仁总黄酮的工艺研究.
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- China Condiment, 2024, v. 49, n. 1, p. 100, doi. 10.3969/j.issn.1000-9973.2024.01.017
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基于压榨法优化低脂芝麻酱加工工艺.
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- China Condiment, 2024, v. 49, n. 1, p. 124, doi. 10.3969/j.issn.1000-9973.2024.01.021
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- Article
红树莓果酱制备工艺研究及其加工成本分析.
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- China Condiment, 2024, v. 49, n. 1, p. 128, doi. 10.3969/j.issn.1000-9973.2024.01.021
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- Article
基于模糊数学与响应面法对黑蒜茶树菇酱加工工艺进行优化.
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- China Condiment, 2024, v. 49, n. 1, p. 119, doi. 10.3969/j.issn.1000-9973.2024.01.020
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- Article
红花椒风味品质的影响因素研究.
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- China Condiment, 2024, v. 49, n. 1, p. 48, doi. 10.3969/j.issn.1000-9973.2024.01.008
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- Article
火麻籽粕代餐饼干配方及抗氧化活性研究.
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- China Condiment, 2024, v. 49, n. 1, p. 113, doi. 10.3969/j.issn.1000-9973.2024.01.019
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- Article
煮制时间对绿豆及脱皮绿豆淀粉性质影响研究.
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- China Condiment, 2024, v. 49, n. 1, p. 84, doi. 10.3969/j.issn.1000-9973.2024.01.014
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- Article
超高压预处理紫苏蛋白与大豆蛋白复配蛋白肉的工艺条件优化.
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- China Condiment, 2024, v. 49, n. 1, p. 18, doi. 10.3969/j.issn.1000-9973.2024.01.004
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- Article
油炸专用改性淀粉的制备及理化特性分析.
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- China Condiment, 2024, v. 49, n. 1, p. 74, doi. 10.3969/j.issn.1000-9973.2024.01.012
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- Article
基于脱脂芝麻渣酶解液美拉德反应制备浓香型调和芝麻油的研究.
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- China Condiment, 2024, v. 49, n. 1, p. 89, doi. 10.3969/j.issn.1000-9973.2024.01.015
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- Article
3种香辛料对糍粑辣椒发酵过程中有机酸的影响研究.
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- China Condiment, 2024, v. 49, n. 1, p. 59, doi. 10.3969/j.issn.1000-9973.2024.01.010
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- Article
三次发酵技术提升工业化四川泡青菜风味的研究.
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- China Condiment, 2024, v. 49, n. 1, p. 53, doi. 10.3969/j.issn.1000-9973.2024.01.009
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- Article
罗定豆豉原料及烹饪的品质特性.
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- China Condiment, 2024, v. 49, n. 1, p. 78, doi. 10.3969/j.issn.1000-9973.2024.01.013
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- Article
玉米须不溶性膳食纤维分析及其对面包品质和消化特性的影响研究.
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- China Condiment, 2024, v. 49, n. 1, p. 67, doi. 10.3969/j.issn.1000-9973.2024.01.011
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- Article
红曲霉菌的筛选及其在液态食醋酿造中的应用.
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- China Condiment, 2024, v. 49, n. 1, p. 33, doi. 10.3969/j.issn.1000-9973.2024.01.006
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- Article
南酸枣复合果泥配方与护色工艺的优化研究.
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- China Condiment, 2024, v. 49, n. 1, p. 25, doi. 10.3969/j.issn.1000-9973.2024.01.005
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- Article
一株副干酪乳杆菌发酵生产香菇酸奶工艺研究及挥发性成分分析.
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- China Condiment, 2024, v. 49, n. 1, p. 40, doi. 10.3969/j.issn.1000-9973.2024.01.007
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- Article
牡丹籽粕的添加对发酵豆酱理化性质的影响.
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- China Condiment, 2024, v. 49, n. 1, p. 13, doi. 10.3969/j.issn.1000-9973.2024.01.003
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基于主成分分析法综合评价即食米饭品质特性.
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- China Condiment, 2024, v. 49, n. 1, p. 1, doi. 10.3969/j.issn.1000-9973.2024.01.001
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- Article
黑枣油醋汁理化成分、挥发性成分及抗氧化活性分析.
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- China Condiment, 2024, v. 49, n. 1, p. 8, doi. 10.3969/j.issn.1000-9973.2024.01.002
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- Article