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水产品中冰晶重结晶机理及控制方法的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 343, doi. 10.7506/spkx1002-6630-20200929-356
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补充益生菌对肥胖机体免疫调节作用的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 291, doi. 10.7506/spkx1002-6630-20200520-229
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母乳低聚糖的体内代谢与体外合成研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 379, doi. 10.7506/spkx1002-6630-20200925-315
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禽蛋源生物活性肽的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 362, doi. 10.7506/spkx1002-6630-20200520-232
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乳及乳制品中磷脂的含量、功能、分离 及检测技术研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 350, doi. 10.7506/spkx1002-6630-20200506-049
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解脂耶氏酵母作为微生物细胞工厂的 应用研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 388, doi. 10.7506/spkx1002-6630-20200802-027
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食品中金刚烷胺残留检测方法新进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 325, doi. 10.7506/spkx1002-6630-20200916-198
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发酵剂抑制发酵肉制品中酪胺形成机制 及效果的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 317, doi. 10.7506/spkx1002-6630-20200701-009
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食品中脂类物质的¹O<sub>2</sub>氧化及控制方法.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 307, doi. 10.7506/spkx1002-6630-20200805-070
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益生菌和粪菌移植调节炎症性肠病的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 250, doi. 10.7506/spkx1002-6630-20200914-166
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膳食中氧化蛋白对机体健康影响的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 334, doi. 10.7506/spkx1002-6630-20200807-108
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乳酸菌作为生物保护菌的抑菌机理 及其在食品中应用的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 281, doi. 10.7506/spkx1002-6630-20200620-279
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海洋源生物活性肽的构效关系与作用 机理研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 271, doi. 10.7506/spkx1002-6630-20200702-035
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深度学习在水果品质检测与分级分类中的应用.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 260, doi. 10.7506/spkx1002-6630-20200730-393
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静电纺丝技术包埋生物活性物质用于食品 活性包装的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 299, doi. 10.7506/spkx1002-6630-20200826-353
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- Article
GH77家族4-α-糖基转移酶在淀粉改性中 应用的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 242, doi. 10.7506/spkx1002-6630-20200529-361
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氯吡苯脲浸泡处理延缓采后芒果成熟 和软化的生理机制.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 234, doi. 10.7506/spkx1002-6630-20200914-177
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溴麝香草酚蓝/玉米醇溶蛋白指示标签 对金枪鱼新鲜度的监测.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 226, doi. 10.7506/spkx1002-6630-20201111-110
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1-甲基环丙烯熏蒸结合茶多酚涂膜处理对蕨菜 保鲜效果的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 218, doi. 10.7506/spkx1002-6630-20200924-308
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接触脱水膜干燥对南美白对虾干复水特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 211, doi. 10.7506/spkx1002-6630-20201103-034
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蜜柚果肉膳食多酚的结构鉴定及抗氧化机理.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 202, doi. 10.7506/spkx1002-6630-20201124-238
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益生菌契达干酪抗氧化肽的结构 及其体内代谢稳定性 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 194, doi. 10.7506/spkx1002-6630-20201103-020
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基于品评小组可靠性筛选葡萄酒的香气描述符.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 106, doi. 10.7506/spkx1002-6630-20200818-234
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新型番茄红素微胶囊的制备及稳定性评价.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 134, doi. 10.7506/spkx1002-6630-20200907-098
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沿面放电等离子体对苹果汁中耐高渗 酵母的杀灭效果 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 164, doi. 10.7506/spkx1002-6630-20200816-204
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山药多糖的体外抗氧化活性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 122, doi. 10.7506/spkx1002-6630-20201107-073
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多糖协同超声波处理对低盐鸡肉糜 凝胶特性的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 148, doi. 10.7506/spkx1002-6630-20201102-016
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中强度脉冲电场对娃娃菜活性物质含量 及抗氧化能力的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 183, doi. 10.7506/spkx1002-6630-20200914-178
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超高压结合温热处理对脱脂乳透光率和粒径 及蛋白溶解性的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 170, doi. 10.7506/spkx1002-6630-20200907-094
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泌乳期间绵羊乳成分及酶凝乳特性变化规律.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 129, doi. 10.7506/spkx1002-6630-20200715-205
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浒苔多酚协同低剂量电子束辐照对鳗鱼鲞 菌落总数和油脂氧化的作用.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 157, doi. 10.7506/spkx1002-6630-20200915-193
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抗菌肽BCp12对大肠杆菌壁膜及DNA 损伤的作用机制.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 114, doi. 10.7506/spkx1002-6630-20201105-056
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低温等离子体对中华管鞭虾(Solenocera crassicorni)菌相变化及品质特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 141, doi. 10.7506/spkx1002-6630-20200929-368
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数学模拟动态低热处理罗非鱼皮诱导单核细胞 增生李斯特菌应激适应响应 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 97, doi. 10.7506/spkx1002-6630-20201102-018
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酚类菊糖衍生物的制备及抗氧化活性 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 89, doi. 10.7506/spkx1002-6630-20200904-048
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山茱萸籽多糖分离纯化、结构表征及抗氧化活性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 81, doi. 10.7506/spkx1002-6630-20201111-109
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非浓缩还原梨汁品质评价体系构建 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 74, doi. 10.7506/spkx1002-6630-20200806-090
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脂质过氧自由基诱导兔肉肌浆蛋白聚集机制.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 28, doi. 10.7506/spkx1002-6630-20200822-298
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蛋白质组学揭示滩羊宰后成熟过程中 风味前体物质的变化机理.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 20, doi. 10.7506/spkx1002-6630-20200807-105
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贮藏时间及缫丝工艺对桑蚕蛹蛋白质和脂肪酸 组成及蛹油体外抗氧化活性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 49, doi. 10.7506/spkx1002-6630-20200831-411
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宰后N-硝基-L-精氨酸甲酯盐酸盐处理 对藏羊肉品质的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 43, doi. 10.7506/spkx1002-6630-20201028-290
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不同外源物对亚麻籽油室温氧化自由基 变化的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 36, doi. 10.7506/spkx1002-6630-20201112-120
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贵州三穗特色黄皮蛋加工过程中凝胶形成 及颜色变化分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 65, doi. 10.7506/spkx1002-6630-20200828-388
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氧化胁迫对猪肉内源酶及保水性的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 57, doi. 10.7506/spkx1002-6630-20200921-264
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食物过敏:从致敏机理到控制策略.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20210726-302
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