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茶叶副产物中的有效成分、功效及 综合利用研究进展.
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- Food Research & Development, 2020, v. 41, n. 5, p. 207, doi. 10.12161/j.issn.1005-6521.2020.05.034
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- Article
小种红茶水浸出物近红外定量分析模型的建立.
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- Food Research & Development, 2020, v. 41, n. 5, p. 189, doi. 10.12161/j.issn.1005-6521.2020.05.031
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蛋白质类添加物在鱼糜制品中的应用现状及 发展趋势.
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- Food Research & Development, 2020, v. 41, n. 5, p. 220, doi. 10.12161/j.issn.1005-6521.2020.05.036
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多肽螯合钙的研究进展.
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- Food Research & Development, 2020, v. 41, n. 5, p. 200, doi. 10.12161/j.issn.1005-6521.2020.05.033
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屎肠球菌B<sub>13</sub>产乳酸菌素的发酵条件优化.
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- Food Research & Development, 2020, v. 41, n. 5, p. 194, doi. 10.12161/j.issn.1005-6521.2020.05.032
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GC-MS用于花果香气成分研究进展.
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- Food Research & Development, 2020, v. 41, n. 5, p. 213, doi. 10.12161/j.issn.1005-6521.2020.05.035
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高效液相色谱法测定黄酒发酵醪液中 生物胺含量.
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- Food Research & Development, 2020, v. 41, n. 5, p. 184, doi. 10.12161/j.issn.1005-6521.2020.05.030
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苹果-绿茶复合饮料的研制.
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- Food Research & Development, 2020, v. 41, n. 5, p. 171, doi. 10.12161/j.issn.1005-6521.2020.05.028
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- Article
胶体金标免疫固相膜检测动物性食品中氟甲喹.
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- Food Research & Development, 2020, v. 41, n. 5, p. 177, doi. 10.12161/j.issn.1005-6521.2020.05.029
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- Article
超声波辅助酶法提取青鱼鱼皮胶原蛋白工艺.
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- Food Research & Development, 2020, v. 41, n. 5, p. 133, doi. 10.12161/j.issn.1005-6521.2020.05.022
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- Article
超高压杀菌处理对鲜驼乳品质的影响.
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- Food Research & Development, 2020, v. 41, n. 5, p. 158, doi. 10.12161/j.issn.1005-6521.2020.05.026
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响应面法优化柿子果冻加工技术.
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- Food Research & Development, 2020, v. 41, n. 5, p. 127, doi. 10.12161/j.issn.1005-6521.2020.05.021
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- Article
灵芝菌丝体总三萜超声辅助提取工艺优化.
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- Food Research & Development, 2020, v. 41, n. 5, p. 85, doi. 10.12161/j.issn.1005-6521.2020.05.014
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- Article
罗汉果咀嚼片制备工艺的优化及抑菌活性研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 138, doi. 10.12161/j.issn.1005-6521.2020.05.023
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- Article
内蒙古乌海地区沙漠葡萄发酵醪液中 酿酒酵母菌的筛选与鉴定.
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- Food Research & Development, 2020, v. 41, n. 5, p. 164, doi. 10.12161/j.issn.1005-6521.2020.05.027
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- Article
小米黄酒酿造工艺的研制及优化.
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- Food Research & Development, 2020, v. 41, n. 5, p. 150, doi. 10.12161/j.issn.1005-6521.2020.05.025
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UHT乳贮藏期间理化特性和感官品质的变化.
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- Food Research & Development, 2020, v. 41, n. 5, p. 7, doi. 10.12161/j.issn.1005-6521.2020.05.002
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- Article
哈密大枣中环磷酸腺苷的分离纯化工艺研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 144, doi. 10.12161/j.issn.1005-6521.2020.05.024
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鳞杯伞可溶性蛋白提取工艺的优化及其 营养评价.
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- Food Research & Development, 2020, v. 41, n. 5, p. 40, doi. 10.12161/j.issn.1005-6521.2020.05.007
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- Article
鹰嘴豆与豌豆复合粉对面团特性及 馒头品质的影响.
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- Food Research & Development, 2020, v. 41, n. 5, p. 68, doi. 10.12161/j.issn.1005-6521.2020.05.011
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- Article
金花茶花多酚氧化酶提取工艺研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 62, doi. 10.12161/j.issn.1005-6521.2020.05.010
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- Article
黑果腺肋花楸花色苷微胶囊化的研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 121, doi. 10.12161/j.issn.1005-6521.2020.05.020
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粉末型五味子果醋生产工艺研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 114, doi. 10.12161/j.issn.1005-6521.2020.05.019
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马铃薯雪花全粉制酒工艺优化.
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- Food Research & Development, 2020, v. 41, n. 5, p. 108, doi. 10.12161/j.issn.1005-6521.2020.05.018
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- Article
金银花不同溶剂提取物多酚含量及抗氧化活性.
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- Food Research & Development, 2020, v. 41, n. 5, p. 104, doi. 10.12161/j.issn.1005-6521.2020.05.017
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- Article
绿茶麦胚代餐粉的配制及流变学特性研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 98, doi. 10.12161/j.issn.1005-6521.2020.05.016
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- Article
壳聚糖/酸枣仁黄酮复合膜的制备与表征.
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- Food Research & Development, 2020, v. 41, n. 5, p. 93, doi. 10.12161/j.issn.1005-6521.2020.05.015
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- Article
鹿皮胶的毒理安全性评价研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 54, doi. 10.12161/j.issn.1005-6521.2020.05.009
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- Article
鲜食葡萄变温气调保鲜技术研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 80, doi. 10.12161/j.issn.1005-6521.2020.05.013
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两种药食同源植物总生物碱的提取及其 抗氧化作用.
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- Food Research & Development, 2020, v. 41, n. 5, p. 73, doi. 10.12161/j.issn.1005-6521.2020.05.012
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- Article
响应面法优化坛紫菜抗氧化肽酶法制备工艺.
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- Food Research & Development, 2020, v. 41, n. 5, p. 1, doi. 10.12161/j.issn.1005-6521.2020.05.001
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- Article
灵芝多糖的复合酶法提取工艺优化.
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- Food Research & Development, 2020, v. 41, n. 5, p. 34, doi. 10.12161/j.issn.1005-6521.2020.05.006
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绿球藻多糖分离纯化及抗氧化活性研究.
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- Food Research & Development, 2020, v. 41, n. 5, p. 47, doi. 10.12161/j.issn.1005-6521.2020.05.008
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- Article
盐浓度、温度和pH值对NaCl诱导的马铃薯直链 淀粉自聚集行为的影响.
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- Food Research & Development, 2020, v. 41, n. 5, p. 14, doi. 10.12161/j.issn.1005-6521.2020.05.003
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- Article
红景天当归不同配伍对免疫低下小鼠 免疫功能的影响.
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- Food Research & Development, 2020, v. 41, n. 5, p. 28, doi. 10.12161/j.issn.1005-6521.2020.05.005
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- Article
食用红藻鸡冠菜的营养成分分析及评价.
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- Food Research & Development, 2020, v. 41, n. 5, p. 23, doi. 10.12161/j.issn.1005-6521.2020.05.004
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- Article