Works matching IS 10056521 AND DT 2024 AND VI 45 AND IP 23
Results: 29
多酚‐多糖相互作用对二者活性的影响及 作用机制研究进展.
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- Food Research & Development, 2024, v. 45, n. 23, p. 209, doi. 10.12161/j.issn.1005‐6521.2024.23.028
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天然物质与功能性发酵剂在发酵香肠中的 应用.
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- Food Research & Development, 2024, v. 45, n. 23, p. 217, doi. 10.12161/j.issn.1005‐6521.2024.23.029
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产角蛋白酶芽孢杆菌 50‐3 的分离与 初步鉴定.
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- Food Research & Development, 2024, v. 45, n. 23, p. 203, doi. 10.12161/j.issn.1005‐6521.2024.23.027
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青春双歧杆菌蔗糖磷酸化酶诱导表达条件 的优化及其酶学性质.
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- Food Research & Development, 2024, v. 45, n. 23, p. 194, doi. 10.12161/j.issn.1005‐6521.2024.23.026
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宁夏枸杞鲜果内生酵母菌的筛选及其 发酵性能.
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- Food Research & Development, 2024, v. 45, n. 23, p. 186, doi. 10.12161/j.issn.1005‐6521.2024.23.025
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产蛋白酶海洋芽孢杆菌的分离鉴定及 鲬鱼抗氧化肽的制备.
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- Food Research & Development, 2024, v. 45, n. 23, p. 178, doi. 10.12161/j.issn.1005‐6521.2024.23.024
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分光光度法快速测定反式乌头酸.
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- Food Research & Development, 2024, v. 45, n. 23, p. 173, doi. 10.12161/j.issn.1005‐6521.2024.23.02
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奶粉中 β‐烟酰胺单核苷酸及其类似物的 检测.
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- Food Research & Development, 2024, v. 45, n. 23, p. 166, doi. 10.12161/j.issn.1005‐6521.2024.23.022
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八角茴香及其易混品的 DNA 条形码鉴.
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- Food Research & Development, 2024, v. 45, n. 23, p. 158, doi. 10.12161/j.issn.1005‐6521.2024.23.021
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两广地区 10 种米香型高度白酒风味物质 分析.
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- Food Research & Development, 2024, v. 45, n. 23, p. 149, doi. 10.12161/j.issn.1005‐6521.2024.23.020
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高效液相色谱法测定 3 种市售鸡蛋中 褪黑素含量.
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- Food Research & Development, 2024, v. 45, n. 23, p. 140, doi. 10.12161/j.issn.1005‐6521.2024.23.019
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介质阻挡放电及低温等离子体活性水对 白羽鸡胸肉的保鲜效果.
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- Food Research & Development, 2024, v. 45, n. 23, p. 93, doi. 10.12161/j.issn.1005‐6521.2024.23.013
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酶联核酸适配体比色法检测奶粉中的乳铁蛋白.
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- Food Research & Development, 2024, v. 45, n. 23, p. 126, doi. 10.12161/j.issn.1005‐6521.2024.23.017
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基于 GA‐BP 神经网络优化北五味子籽油 微胶囊制备工艺.
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- Food Research & Development, 2024, v. 45, n. 23, p. 117, doi. 10.12161/j.issn.1005‐6521.2024.23.016
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薏仁米发酵富集总多酚的工艺优化及其 抗氧化活性.
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- Food Research & Development, 2024, v. 45, n. 23, p. 108, doi. 10.12161/j.issn.1005‐6521.2024.23.015
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基于响应面和人工神经网络‐遗传算法优化 液态发酵制备藕渣可溶性膳食纤维.
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- Food Research & Development, 2024, v. 45, n. 23, p. 100, doi. 10.12161/j.issn.1005‐6521.2024.23
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中红外光谱和矿质元素数据融合鉴别 冰糖橙产地.
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- Food Research & Development, 2024, v. 45, n. 23, p. 133, doi. 10.12161/j.issn.1005‐6521.2024.23.018
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沙苑子蛋白组分分离提取及抗氧化活性 比较.
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- Food Research & Development, 2024, v. 45, n. 23, p. 87, doi. 10.12161/j.issn.1005‐6521.2024.23.012
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保水及杀菌方式对高水分即食虾仁品质的 影响.
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- Food Research & Development, 2024, v. 45, n. 23, p. 77, doi. 10.12161/j.issn.1005‐6521.2024.23.011
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即食杂粮粥加工工艺的优化.
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- Food Research & Development, 2024, v. 45, n. 23, p. 70, doi. 10.12161/j.issn.1005‐6521.2024.23.010
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不同发酵工艺对小麦啤酒酸感的影响.
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- Food Research & Development, 2024, v. 45, n. 23, p. 64, doi. 10.12161/j.issn.1005‐6521.2024.23.009
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薏苡仁提取物对小鼠睡眠的改善作用.
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- Food Research & Development, 2024, v. 45, n. 23, p. 56, doi. 10.12161/j.issn.1005‐6521.2024.23.008
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不同预脱水处理后真空冷冻干燥油柑的 品质比较.
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- Food Research & Development, 2024, v. 45, n. 23, p. 49, doi. 10.12161/j.issn.1005‐6521.2024.23.007
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基于电子鼻, 气质联用技术结合感官评价 优化发酵刀板香复合菌种.
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- Food Research & Development, 2024, v. 45, n. 23, p. 39, doi. 10.12161/j.issn.1005‐6521.2024.23.006
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乳清发酵粉和乳酸链球菌素对清洁标签 卤牛肉保藏特性的影响.
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- Food Research & Development, 2024, v. 45, n. 23, p. 33, doi. 10.12161/j.issn.1005‐6521.2024.23.005
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低温胁迫对不同品种哈密瓜果实 活性氧代谢的影响.
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- Food Research & Development, 2024, v. 45, n. 23, p. 25, doi. 10.12161/j.issn.1005‐6521.2024.23.004
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大理茶鲜叶制成红茶的品质分析.
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- Food Research & Development, 2024, v. 45, n. 23, p. 18, doi. 10.12161/j.issn.1005‐6521.2024.23.003
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6‐苄氨基嘌呤处理对 ‘苏翠 1 号’ 梨货架期 品质的影响.
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- Food Research & Development, 2024, v. 45, n. 23, p. 9, doi. 10.12161/j.issn.1005‐6521.2024.23.002
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不同食品加工条件对卡拉胶结构特性的 影响.
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- Food Research & Development, 2024, v. 45, n. 23, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.23.001
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- Article