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不同品种蓝莓制汁特性评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 304, doi. 10.13386/j.issn1002-0306.2023080204
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干式熟成时间对牦牛肉品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 66, doi. 10.13386/j.issn1002-0306.2023080046
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不同品种番茄采后品质和挥发性物质差异分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 274, doi. 10.13386/j.issn1002-0306.2023080152
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膳食纤维缓解结肠炎作用机制研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 452, doi. 10.13386/j.issn1002-0306.2023100148
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淀粉多尺度结构及物理改性调控淀粉消化特性的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 443, doi. 10.13386/j.issn1002-0306.2023100136
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辣椒主要提取物对机体运动表现的影响及潜在机制.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 419, doi. 10.13386/j.issn1002-0306.2023090141
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腌制时间对复合低钠酱牦牛肉制品食用品质及氧化特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 76, doi. 10.13386/j.issn1002-0306.2023080191
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石斛多糖的结构特征、生物活性、构效关系及产品开发进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 429, doi. 10.13386/j.issn1002-0306.2023090148
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挤压物料水分对白酒糟醇溶蛋白性质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 85, doi. 10.13386/j.issn1002-0306.2023080197
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预糊化淀粉的制备、性质及其在淀粉基食品中的应用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 409, doi. 10.13386/j.issn1002-0306.2023090033
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新型非热杀菌技术在发酵果蔬制品中的应用研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 400, doi. 10.13386/j.issn1002-0306.2023090007
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加工对肉类蛋白质氧化及肉品品质影响的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 392, doi. 10.13386/j.issn1002-0306.2023080323
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植物酵素代谢产物形成机制研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 380, doi. 10.13386/j.issn1002-0306.2023080203
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畜禽类预制菜异味来源及其抑制掩蔽技术研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 369, doi. 10.13386/j.issn1002-0306.2023080170
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杜仲协同拟茎点霉XP-8合成木脂素类的条件优化及其功能活性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 360, doi. 10.13386/j.issn1002-0306.2023110188
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牡丹籽乙醇提取物对UVB诱导HaCaT细胞光老化的保护作用及机制研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 351, doi. 10.13386/j.issn1002-0306.2023080212
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黄精提取物的体外模拟消化特性及对肠道菌群的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 342, doi. 10.13386/j.issn1002-0306.2023080047
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超高压结合微冻对鸡汤贮藏品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 332, doi. 10.13386/j.issn1002-0306.2023090187
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X射线辐照对彩色马铃薯贮藏保鲜效果的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 322, doi. 10.13386/j.issn1002-0306.2023080324
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三叶青大孔树脂乙醇洗脱部位UPLC-Q-TOF-MS指纹图谱的建立及抗氧化谱效关系研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 313, doi. 10.13386/j.issn1002-0306.2023080305
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一测多评法同时测定桑叶中9种绿原酸类和黄酮类成分.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 295, doi. 10.13386/j.issn1002-0306.2023080195
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传统发酵和接种发酵霉鱼的品质比较分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 56, doi. 10.13386/j.issn1002-0306.2023070267
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不同茶树品种寿眉白茶品质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 283, doi. 10.13386/j.issn1002-0306.2023080168
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不同单株枸杞芽叶茶风味品质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 264, doi. 10.13386/j.issn1002-0306.2023080144
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不同干燥工艺对金牡丹茶树花品质及挥发性风味成分的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 253, doi. 10.13386/j.issn1002-0306.2023070167
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不同地区康普茶挥发性物质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 244, doi. 10.13386/j.issn1002-0306.2023050254
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白丁香花多糖的提取、纯化及抗氧化活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 233, doi. 10.13386/j.issn1002-0306.2023090036
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大豆种皮纳米纤维素水凝胶制备工艺优化及 性能分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 203, doi. 10.13386/j.issn1002-0306.2023080316
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富硒羊肚菌多糖的制备及其体外抗肿瘤活性探究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 213, doi. 10.13386/j.issn1002-0306.2023080337
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滇黄精酸奶的配方优化及品质评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 195, doi. 10.13386/j.issn1002-0306.2023080190
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发酵桑叶茶工艺条件优化及其抗氧化活性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 187, doi. 10.13386/j.issn1002-0306.2023080151
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扁桃斑鸠菊叶促进灵芝胞外多糖高产条件优化及抗氧化活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 180, doi. 10.13386/j.issn1002-0306.2023070118
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鼠尾草酸对热加工菜籽油品质特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 45, doi. 10.13386/j.issn1002-0306.2023050075
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山茶各部位黄酮提取工艺优化及 提取物成分分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 168, doi. 10.13386/j.issn1002-0306.2023070010
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块菌贮藏期间细菌菌相分析及精油抑菌研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 161, doi. 10.13386/j.issn1002-0306.2023080314
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负载花色苷的抗酸性羧甲基壳聚糖凝胶微球的缓释研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 152, doi. 10.13386/j.issn1002-0306.2024020076
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湿热处理对藜麦淀粉流变和体外消化性质及 结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 144, doi. 10.13386/j.issn1002-0306.2024010109
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脂肪酸链长对大米淀粉-脂肪酸复合物性质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 137, doi. 10.13386/j.issn1002-0306.2023120210
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不同热加工方式对小龙虾虾黄理化特性、挥发性风味物质和感官品质的影响
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 126, doi. 10.13386/j.issn1002-0306.2023100009
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不同萌芽程度苦荞全谷物粉营养品质分析与评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 116, doi. 10.13386/j.issn1002-0306.2023090139
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- Article
超声波辅助定量卤制对茶香味卤煮牛肉品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 107, doi. 10.13386/j.issn1002-0306.2023080330
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不同光质对香椿种子萌发、幼苗总黄酮合成及相关酶活性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 100, doi. 10.13386/j.issn1002-0306.2023080211
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不同饮用水对香椿发酵茶茶汤品质和抗氧化活性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 91, doi. 10.13386/j.issn1002-0306.2023080201
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大分子拥挤环境下多酚结构类似物抑制人血清白蛋白聚集的研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 34, doi. 10.13386/j.issn1002-0306.2023100246
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酵母抽提物与姜黄素复合对急性酒精性肝损伤小鼠肠道菌群的调节作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 25, doi. 10.13386/j.issn1002-0306.2023100198
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基于高通量转录组测序和网络药理学方法筛选抗高尿酸血症燕麦活性肽.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 10, doi. 10.13386/j.issn1002-0306.2023100096
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超声辅助碱法提取无籽刺梨结合多酚工艺优化及其抗氧化活性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 1, doi. 10.13386/j.issn1002-0306.2023100066
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