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补充维生素B6可以减少焦虑和抑郁.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 455
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吃更多过度加工食品的人患老年痴呆的风 险会更高.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 458
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长期高脂饮食会使腰围变大、大脑萎缩.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 457
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你选择哪种纤维并不重要--重要的是摄 入更多的纤维.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 456
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- Article
益生菌'量效关系"的科学综述.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 443, doi. 10.16429/j.1009-7848.2022.07.043
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- Article
植物肉制品比动物肉更健康、更可持续.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 455
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植物多酚的抗炎功效及微胶囊化研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 417, doi. 10.16429/j.1009-7848.2022.07.041
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超高压技术用于中式传统卤味制品的研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 428, doi. 10.16429/j.1009-7848.2022.07.042
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酱香风味传统发酵食品中微生物与风味形成的相关性.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 397, doi. 10.16429/j.1009-7848.2022.07.039
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食品包装热杀菌过程模型的建立及仿真研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 407, doi. 10.16429/j.1009-7848.2022.07.040
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- Article
鱼糜凝胶热稳定性的增强技术研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 384, doi. 10.16429/j.1009-7848.2022.07.038
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- Article
粟米功能组分改善糖脂代谢研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 360, doi. 10.16429/j.1009-7848.2022.07.036
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- Article
4种植物油室温氧化过程中自由基变化分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 300, doi. 10.16429/j.1009-7848.2022.07.030
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- Article
短链脂肪酸肠道转运吸收研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 335, doi. 10.16429/j.1009-7848.2022.07.034
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- Article
海洋生物中3-3多不饱和脂肪酸研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 345, doi. 10.16429/j.1009-7848.2022.07.035
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金银花营养品质评价体系的构建.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 248, doi. 10.16429/j.1009-7848.2022.07.025
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- Article
山药活性成分及营养功能研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 372, doi. 10.16429/j.1009-7848.2022.07.037
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- Article
植物乳杆菌发酵的不同地区辣椒品质分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 319, doi. 10.16429/j.1009-7848.2022.07.032
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- Article
交链抱酚和交链抱酚单甲醸生物合成调控研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 328, doi. 10.16429/j.1009-7848.2022.07.033
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- Article
HLB净化/高分辨液质联用法快速筛查动物肝脏中45种兽药残留.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 287, doi. 10.16429/j.1009-7848.2022.07.029
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沙棘酵素自然发酵过程中真菌多样性及群落结构.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 267, doi. 10.16429/j.1009-7848.2022.07.027
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基于高通量测序解析不同品种蓝莓表面菌群结构的多样性.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 278, doi. 10.16429/j.1009-7848.2022.07.028
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- Article
西梅发酵乳酸菌的筛选、鉴定及其抗氧化特性研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 310, doi. 10.16429/j.1009-7848.2022.07.031
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- Article
乳双歧杆菌Probio-M8对发酵乳风味的影响及应用评价.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 256, doi. 10.16429/j.1009-7848.2022.07.026
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应用GA-BP神经网络建立明胶软糖口感的预测模型.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 238, doi. 10.16429/j.1009-7848.2022.07.024
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陕北炖羊肉杀菌方式的比较及产品货架期预测.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 214, doi. 10.16429/j.1009-7848.2022.07.022
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药食两用小蓟中细胞毒活性成分解析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 226, doi. 10.16429/j.1009-7848.2022.07.023
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不同贮藏温度下伽师瓜硬度变化的转录组分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 193, doi. 10.16429/j.1009-7848.2022.07.020
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低温保活运输对海餉鱼应激及品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 203, doi. 10.16429/j.1009-7848.2022.07.021
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加工条件及体外消化对大米低聚肽结构和抗氧化活性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 173, doi. 10.16429/j.1009-7848.2022.07.018
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复合再造型真空冷冻干燥桃溶果色泽调控研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 160, doi. 10.16429/j.1009-7848.2022.07.017
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低温等离子体对杨梅采后致病菌--桔青霉的抑制作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 183, doi. 10.16429/j.1009-7848.2022.07.019
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- Article
海参蒸煮液干粉对四氯化碳致小鼠急性肝损伤的预防作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 115, doi. 10.16429/j.1009-7848.2022.07.012
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黄酒发酵环境对黄曲霉生长的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 149, doi. 10.16429/j.1009-7848.2022.07.016
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不同粒径的柚子皮全粉对鱼丸品质特性和蛋白二级结构的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 123, doi. 10.16429/j.1009-7848.2022.07.013
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- Article
湿热处理对马铃薯淀粉-大豆肽复合物的理化和消化特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 133, doi. 10.16429/j.1009-7848.2022.07.014
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超高压处理对乳蛋白结构和致敏性的改善作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 142, doi. 10.16429/j.1009-7848.2022.07.015
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枸杞甘草配制酒对小鼠的免疫调节和体内抗氧化作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 97, doi. 10.16429/j.1009-7848.2022.07.010
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大豆肽缓解小鼠体力疲劳的功能评价.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 105, doi. 10.16429/j.1009-7848.2022.07.011
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绞股蓝皂昔饮食干预小鼠肥胖及肠道菌群研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 88, doi. 10.16429/j.1009-7848.2022.07.009
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蛹虫草固体发酵物对小鼠免疫和肠道菌群的调节作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 76, doi. 10.16429/j.1009-7848.2022.07.008
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- Article
酵解黑莓提取物对HUVEC细胞氧化损伤的保护作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 56, doi. 10.16429/j.1009-7848.2022.07.006
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植物乳杆菌LNL2-4-2对互隔交链砲霉的抑制作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 21, doi. 10.16429/j.1009-7848.2022.07.002
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体外发酵番茄红素的益生元作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 40, doi. 10.16429/j.1009-7848.2022.07.004
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- Article
大豆分离蛋白-维生素D<sub>3</sub>复合物的结构及性质.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 49, doi. 10.16429/j.1009-7848.2022.07.005
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食品功能因子稳态化靶向递送与精准营养.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 1, doi. 10.16429/j.1009-7848.2022.07.001
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大菱餌源荧光假单胞菌群体感应淬灭酶基因的克隆 及生物信息学分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 64, doi. 10.16429/j.1009-7848.2022.07.007
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酿酒酵母表面展示金属硫蛋白吸附葡萄酒中的铜离子.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 7, p. 31, doi. 10.16429/j.1009-7848.2022.07.003
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