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内酯类化合物在食品中的风味贡献及形成机制.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 337, doi. 10.13982/j.mfst.1673-9078.2022.5.0954
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人体铁吸收及植物铁蛋白补铁特性研究进展.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 328, doi. 10.13982/j.mfst.1673-9078.2022.5.0418
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QuEChERS 结合高效液相色谱-串联质谱同时测定 荔枝龙眼中3 种农药及代谢物残留.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 286, doi. 10.13982/j.mfst.1673-9078.2022.5.0901
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基于脱氧核酶-荧光共振能量转移效应的食品中 铅离子快速检测.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 313, doi. 10.13982/j.mfst.1673-9078.2022.5.0857
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基于兽药残留限量的GB 31650 与CAC 标准异同分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 270, doi. 10.13982/j.mfst.1673-9078.2022.5.0885
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超高效液相色谱-串联三重四极杆串联质谱法 测定细辛中的4 种马兜铃酸.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 296, doi. 10.13982/j.mfst.1673-9078.2022.5.0788
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椰毒假单胞菌酵米面亚种在湿米粉及其原料中的生 长产毒规律及风险分析
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 320, doi. 10.13982/j.mfst.1673-9078.2022.5.0128
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原儿茶酸对副溶血弧菌的抑菌和减毒作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 278, doi. 10.13982/j.mfst.1673-9078.2022.5.0855
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基于ZIF-8@Ag/MWCNTs 的绿原酸电化学传感器的构建 及应用.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 304, doi. 10.13982/j.mfst.1673-9078.2022.5.0873
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长波紫外造成货架椪柑汁挥发性风味组分的变化.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 261, doi. 10.13982/j.mfst.1673-9078.2022.5.0953
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基于GC-IMS 解析植物乳杆菌发酵对猕猴桃果汁 挥发性物质的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 254, doi. 10.13982/j.mfst.1673-9078.2022.5.0913
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酸性氧化电解水辅助提取槐米总黄酮工艺.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 209, doi. 10.13982/j.mfst.1673-9078.2022.5.0935
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南疆舍饲湖羊不同部位肌肉品质对比分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 235, doi. 10.13982/j.mfst.1673-9078.2022.5.0968
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不同多糖对发酵空心挂面品质的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 226, doi. 10.13982/j.mfst.1673-9078.2022.5.0870
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曲房加湿的数值模拟及试验.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 218, doi. 10.13982/j.mfst.1673-9078.2022.5.0975
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不同阳离子下鱼明胶特性的比较分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 244, doi. 10.13982/j.mfst.1673-9078.2022.5.0836
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花椰菜超声波预处理工艺优化及干燥过程中 水分状态分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 199, doi. 10.13982/j.mfst.1673-9078.2022.5.0866
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沙棘叶黄酮的提取纯化及组成分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 189, doi. 10.13982/j.mfst.1673-9078.2022.5.1170
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金线莲苷的硅胶柱层析分离.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 183, doi. 10.13982/j.mfst.1673-9078.2022.5.0245
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模拟冷链下叉烧小笼包的品质变化.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 136, doi. 10.13982/j.mfst.1673-9078.2022.5.0775
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醋酸纤维素/聚乙烯吡咯烷酮/ε-聚赖氨酸纳米纤维 膜的制备及其抗菌性能.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 165, doi. 10.13982/j.mfst.1673-9078.2022.5.0830
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干热处理提高脱皮亚麻籽仁蛋白饮料原浆品质及其 制备工艺条件优化.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 152, doi. 10.13982/j.mfst.1673-9078.2022.5.0762
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不同木薯淀粉对冻融魔芋葡甘聚糖 凝胶特性的比较分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 145, doi. 10.13982/j.mfst.1673-9078.2022.5.0893
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不同电荷阴离子多糖对负载单宁酸的玉米醇溶蛋白 纳米颗粒的稳定作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 174, doi. 10.13982/j.mfst.1673-9078.2022.5.0801
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微波速熟化黑米贮藏品质变化及货架期预测.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 126, doi. 10.13982/j.mfst.1673-9078.2022.5.0842
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茶皂素对食源性腐败酵母的抑菌能力及作用机理.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 118, doi. 10.13982/j.mfst.1673-9078.2022.5.0926
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不同保鲜膜包装蟠桃在冷藏和常温货架期间品质的 变化.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 108, doi. 10.13982/j.mfst.1673-9078.2022.5.0959
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过氧化氢调控菜心采后木质化的机理初探.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 96, doi. 10.13982/j.mfst.1673-9078.2022.5.0895
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不同干燥工艺制备板栗全粉的理化特性和风味比较.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 81, doi. 10.13982/j.mfst.1673-9078.2022.5.0716
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沙棘果渣粉的超微冷冻粉碎制备及其理化性质与结 构特性.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 87, doi. 10.13982/j.mfst.1673-9078.2022.5.0919
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桑黄提取物的体外抗氧化、降血糖及降尿酸活性.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 71, doi. 10.13982/j.mfst.1673-9078.2022.5.0956
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pH 对乳糖-乳铁蛋白复合物结构及理化特性的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 64, doi. 10.13982/j.mfst.1673-9078.2022.5.0929
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红茶菌酸菜发酵条件的优化.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 56, doi. 10.13982/j.mfst.1673-9078.2022.5.0772
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不同芥菜品种对发酵泡菜品质的影响规律.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 43, doi. 10.13982/j.mfst.1673-9078.2022.5.0726
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不同品种大米发酵紫色红曲霉产色素的特性分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 33, doi. 10.13982/j.mfst.1673-9078.2022.5.1075
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新疆小枝玫瑰醇提物对脂肪酸诱导的HepG2 细胞脂质 蓄积的改善作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 24, doi. 10.13982/j.mfst.1673-9078.2022.5.0865
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可可粉对DSS 诱导的小鼠结肠炎的抑制作用 及分子机制.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 16, doi. 10.13982/j.mfst.1673-9078.2022.5.0752
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人参皂苷F2 通过PI3K/Akt 途径改善3T3-L1 脂肪细 胞胰岛素抵抗.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 8, doi. 10.13982/j.mfst.1673-9078.2022.5.0789
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基于斑马鱼生物模型评价青钱柳的降糖作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 1, doi. 10.13982/j.mfst.1673-9078.2022.5.0733
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