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蛋白质-多糖非共价及共价复合物包埋活性成分的 研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 368, doi. 10.7506/spkx1002-6630-20221026-274
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人造肉生产工艺及其研究进展.
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- Food & Machinery, 2024, n. 6, p. 221, doi. 10.13652/j.spjx.1003.5788.2023.81192
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豆浆固形物含量及浆液深度对腐竹生产及品质的影响.
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- Food & Machinery, 2024, n. 4, p. 196, doi. 10.13652/j.spjx.1003.5788.2023.80994
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红外喷动床数值模拟中两种湍流模型的适用性.
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- Food & Machinery, 2023, n. 2, p. 73, doi. 10.13652/j.spjx.1003.5788.2022.80355
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基于云模型的益生菌微胶囊干燥技术评价.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 6, p. 246, doi. 10.1642-9/j.1009-7848.2023.06.025
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白萝卜饱和蒸汽-热泵组合干燥过程中生物活性和挥发性成分分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 325, doi. 10.16429/).1009-7848.2022.10.035
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添加红薯叶对复合面条性能的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 8, p. 190, doi. 10.16429/j.1009-7848.2022.08.021
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玉米粮堆通风干燥过程中热湿传递模拟及试验.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 12, p. 264, doi. 10.11975/j.issn.1002-6819.202402062
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微波真空冷冻干燥时怀山药的微 CT 孔道分.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 6, p. 72, doi. 10.11975/j.issn.1002-6819.202306147
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不同干燥方式对杜仲雄花品质特性及挥发性成分的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 6, p. 101, doi. 10.11975/j.issn.1002-6819.202306154
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基于转换点调控的怀山药多相态微波干燥及品质特性.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 2, p. 134, doi. 10.11975/j.issn.1002-6819.202306111
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苹果丁冷冻-热风联合干燥体积收缩机制.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 2, p. 63, doi. 10.11975/j.issn.1002-6819.202306182
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香菇分段变温红外喷动床干燥工艺参数优化.
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- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 19, p. 293, doi. 10.11975/j.issn.1002-6819.2021.19.034
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基于 LF-NMR 及不同干燥方法的哈密瓜片含水率预测模型.
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- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 2, p. 304, doi. 10.11975/j.issn.1002-6819.2021.2.035
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玫瑰花瓣红外喷动床干燥模型及品质变化.
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- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 8, p. 238, doi. 10.11975/j.issn.1002-6819.2020.08.029
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基于明胶/六偏磷酸钠/谷氨酰胺转氨酶复合 水凝胶包埋体系的构建及作用机理.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 81, doi. 10.7506/spkx1002-6630-20220816-196
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不同预处理方式对热风干燥黄花菜褐变 及干燥特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 81, doi. 10.7506/spkx1002-6630-20220311-134
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基于BP神经网络预测红外-喷动干燥带壳 鲜花生水分比.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 9, doi. 10.7506/spkx1002-6630-20210412-164
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热风干燥过程中带壳鲜花生水分 迁移特性及品质变化.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 86, doi. 10.7506/spkx1002-6630-20190311-134
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马铃薯燕麦复合面条热泵-热风联合干燥 质热传递规律分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 57, doi. 10.7506/spkx1002-6630-20190228-221
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基于变异系数法对不同干燥方法马铃薯全粉 复合面条品质的评价.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 48, doi. 10.7506/spkx1002-6630-20181130-357
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怀山药微波冻干过程的水分扩散特性及干燥模型.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 23, doi. 10.7506/spkx1002-6630-20180610-129
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微波冻干怀山药脆片干燥过程中脆性变化与数学模型的建立.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 29, doi. 10.7506/spkx1002-6630-201823005
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洋葱精油微胶囊制备工艺优化及其品质分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 232, doi. 10.7506/spkx1002-6630-201812036
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双孢菇微波冷冻干燥特性及干燥品质.
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- Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 12, p. 295, doi. 10.11975/j.issn.1002-6819.2016.12.042
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内蒙古地区绵羊梅迪-维斯纳病毒全基因组序列的 测定与分析.
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- Chinese Journal of Preventive Veterinary Medicine / Zhongguo Yufang Shouyi Xuebao, 2021, v. 43, n. 11, p. 1140, doi. 10.3969/j.issn.1008-0589.202101004
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改性聚乳酸发泡技术研究进展.
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- China Plastics / Zhongguo Suliao, 2021, v. 35, n. 7, p. 134, doi. 10.19491/j.issn.1001-9278.2021.07.021
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超微杜仲粉对面包品质的影响.
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- Journal of Henan University of Science & Technology, Natural Science, 2021, v. 42, n. 5, p. 88, doi. 10.15926/j.cnki.issn1672-6871.2021.05.014
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