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纳米递送植物多酚防治阿尔茨海默病的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 315, doi. 10.7506/spkx1002-6630-20230616-142
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基于硅烷化三聚氰胺海绵的改良 QuEChERS结合UPLC-MS/MS快速 测定猪肉中49 种抗生素多残留.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 290, doi. 10.7506/spkx1002-6630-20230331-317
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基于金纳米花的双信号适配体传感器 检测红酒中真菌毒素.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 308, doi. 10.7506/spkx1002-6630-20230418-179.
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基于近红外光谱特征的冷冻小龙虾鲜度 快速检测方法.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 299, doi. 10.7506/spkx1002-6630-20230418-177.
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真空冷冻干燥提高乳酸菌存活率及延长 贮藏期的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 325, doi. 10.7506/spkx1002-6630-20230801-002.
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表面增强拉曼光谱法同时检测果汁中的 啶虫脒和福美双.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 283, doi. 10.7506/spkx1002-6630-20230407-065
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基于电子鼻与 GC-MS 融合技术的优质红茶和 缺陷红茶香气品质评价.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 274, doi. 10.7506/spkx1002-6630-20230417-163
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乌龙茶茶树品种制白茶的风味特征及 特征组分分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 229, doi. 10.7506/spkx1002-6630-20230303-035
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室温贮藏对花果香红茶风味品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 258, doi. 10.7506/spkx1002-6630-20230414-130.
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冷榨亚麻籽油特征风味成分分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 211, doi. 10.7506/spkx1002-6630-20230425-242
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高邮鸭蛋特征品质指标分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 240, doi. 10.7506/spkx1002-6630-20230417-157
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秭归丝绵茶鲜叶非挥发性成分及丝形态结构分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 268, doi. 10.7506/spkx1002-6630-20230330-309
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不同年龄驼肉蛋白组成的差异分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 218, doi. 10.7506/spkx1002-6630-20230503-009
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小贯小绿叶蝉刺吸对青心大冇美人茶 香气和滋味代谢物的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 248, doi. 10.7506/spkx1002-6630-20230422-215
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发酵过程中乌鳢鱼糜的品质特征变化.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 203, doi. 10.7506/spkx1002-6630-20230329-299
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3 个不同地区母婴粪便来源嗜黏蛋白阿克曼菌的 分离及其体外益生特性分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 195, doi. 10.7506/spkx1002-6630-20230505-030.
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红毛藻血管紧张素转化酶抑制肽的 筛选及其稳定性评价.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 188, doi. 10.7506/spkx1002-6630-20230710-123
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基于高通量测序技术分析不同窖龄窖泥真菌 群落多样性与空间异质性.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 178, doi. 10.7506/spkx1002-6630-20230329-297
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苹果酸补料策略提高枯草芽孢杆菌 DF 生长和产孢效率.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 172, doi. 10.7506/spkx1002-6630-20230424-231
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噬菌体 Pu29 特性分析及其在沙门氏菌 磁分离富集中的应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 163, doi. 10.7506/spkx1002-6630-20230504-017
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人源分离长双歧杆菌长亚种的体外益生特性分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 155, doi. 10.7506/spkx1002-6630-20230408-068
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乳酸菌消除不同特点酵母抽提物中酵母味分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 64, doi. 10.7506/spkx1002-6630-20230411-102
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金属抗菌肽 SIF<sub>4</sub>对大肠杆菌拓扑异构酶活性及 胞内核酸合成的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 149, doi. 10.7506/spkx1002-6630-20230422-214
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基于基因组测序分析3 株不同来源副干酪乳酪杆菌的 黏附特性及糖代谢途径.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 128, doi. 10.7506/spkx1002-6630-20230506-049
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鲁氏接合酵母对高盐和高温胁迫响应的 差异性与共性分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 79, doi. 10.7506/spkx1002-6630-20230411-099
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过表达去饱和酶基因对大肠杆菌 脂肪酸合成的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 72, doi. 10.7506/spkx1002-6630-20230509-076.
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基于宏基因组技术分析自然发酵羊肉香肠中 微生物多样性及挥发性风味功能基因.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 139, doi. 10.7506/spkx1002-6630-20230409-076
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过表达 SlCCD1A 基因调控番茄风味品质.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 97, doi. 10.7506/spkx1002-6630-20230426-255
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亚油酸含量对大豆11S球蛋白膜理化性质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20230403-009
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新鲜莲子不同组织涩味成分与关键酶 基因差异表达分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 120, doi. 10.7506/spkx1002-6630-20230509-067
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GI.5 和GII.4 诺如病毒P蛋白的克隆表达及与 长牡蛎类 HBGAs 的结合特性.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 113, doi. 10.7506/spkx1002-6630-20230329-284
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鞣花酸抑制酪氨酸酶的动力学、荧光光谱 分析及分子对接.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 104, doi. 10.7506/spkx1002-6630-20230411-097
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枯草芽孢杆菌 SNBS-3 全基因组测序及其 抑菌物质预测分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 57, doi. 10.7506/spkx1002-6630-20230409-075
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褐藻胶的酶法降解及其产物的体外免疫活性.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 89, doi. 10.7506/spkx1002-6630-20230430-290
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烹饪温度对牦牛肉蛋白质氧化和 体外消化特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 9, doi. 10.7506/spkx1002-6630-20230430-293
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CaCl<sub>2</sub> 替代 NaCl 协同海藻酸钠对 虾糜凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 32, doi. 10.7506/spkx1002-6630-20230322-219
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复配香辛料精油对鲶鱼肉风干肠品质及 安全性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 24, doi. 10.7506/spkx1002-6630-20230428-272
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弯曲乳杆菌与清酒乳杆菌的比较基因组学分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 48, doi. 10.7506/spkx1002-6630-20230406-048
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基于表达元件优化提高脱氧雪腐镰刀菌烯醇 解毒酶DepB在枯草芽孢杆菌中的表达水平.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 41, doi. 10.7506/spkx1002-6630-20230403-013
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蛋白质磷酸化和亚硝基化互作对宰后 羊肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 17, doi. 10.7506/spkx1002-6630-20230417-162
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