Works matching IS 10056521 AND DT 2024 AND VI 45 AND IP 24
Results: 27
基于 LLE‐GC‐MS 的不同风格啤酒麦芽香 特征风味成分差异分析.
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- Food Research & Development, 2024, v. 45, n. 24, p. 187, doi. 10.12161/j.issn.1005‐6521.2024.24.023
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内外源因素对淀粉消化特性影响的 研究进展.
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- Food Research & Development, 2024, v. 45, n. 24, p. 217, doi. 10.12161/j.issn.1005‐6521.2024.24.027
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粗糙脉孢菌在食品工业中的应用研究进展.
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- Food Research & Development, 2024, v. 45, n. 24, p. 209, doi. 10.12161/j.issn.1005‐6521.2024.24.026
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米酒糟综合利用的研究进展.
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- Food Research & Development, 2024, v. 45, n. 24, p. 202, doi. 10.12161/j.issn.1005‐6521.2024.24.025
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基于浓香型白酒无窖泥酿造的复合己酸菌 固定化工艺优化.
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- Food Research & Development, 2024, v. 45, n. 24, p. 194, doi. 10.12161/j.issn.1005‐6521.2024.24.024
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不同品种蜂蜜氨基酸, 多酚类及生物碱类 化合物的主成分分析.
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- Food Research & Development, 2024, v. 45, n. 24, p. 176, doi. 10.12161/j.issn.1005‐6521.2024.24.022
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基于气相离子迁移色谱分析不同贮藏时期 蓝莓的挥发性化合物变化.
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- Food Research & Development, 2024, v. 45, n. 24, p. 168, doi. 10.12161/j.issn.1005‐6521.2024.24.021
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不同茶类茶酒的感官风味及挥发性 成分差异.
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- Food Research & Development, 2024, v. 45, n. 24, p. 158, doi. 10.12161/j.issn.1005‐6521.2024.24.020
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非油炸营养型方便面营养平衡分析.
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- Food Research & Development, 2024, v. 45, n. 24, p. 151, doi. 10.12161/j.issn.1005‐6521.2024.24.019
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乌梅多糖提取工艺, 理化性质及 其体外功能活性.
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- Food Research & Development, 2024, v. 45, n. 24, p. 101, doi. 10.12161/j.issn.1005‐6521.2024.24.013
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- Article
鲣鱼红肉肽酶解工艺优化及其 DPP‐IV 抑制活性.
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- Food Research & Development, 2024, v. 45, n. 24, p. 92, doi. 10.12161/j.issn.1005‐6521.2024.24.012
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香菇素肉的研制及其保质期预测模型建立.
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- Food Research & Development, 2024, v. 45, n. 24, p. 144, doi. 10.12161/j.issn.1005‐6521.2024.24.018
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海藻酸钠寡糖硫酸化衍生物的制备及其 抗氧化活性.
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- Food Research & Development, 2024, v. 45, n. 24, p. 119, doi. 10.12161/j.issn.1005‐6521.2024.24.015
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混菌发酵蓝莓酵素的工艺优化及品质评价.
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- Food Research & Development, 2024, v. 45, n. 24, p. 111, doi. 10.12161/j.issn.1005‐6521.2024.24.014
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亚麻籽粕蛋白多肽的制备及其抗氧化性.
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- Food Research & Development, 2024, v. 45, n. 24, p. 84, doi. 10.12161/j.issn.1005‐6521.2024.24.011
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葛根共结晶糖的制备及其特性.
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- Food Research & Development, 2024, v. 45, n. 24, p. 137, doi. 10.12161/j.issn.1005‐6521.2024.24.017
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山竹壳氧杂蒽酮提取工艺优化及生物活性.
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- Food Research & Development, 2024, v. 45, n. 24, p. 129, doi. 10.12161/j.issn.1005‐6521.2024.24.016
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基于葡萄酒多酚物质水平的葡萄酒鉴别.
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- Food Research & Development, 2024, v. 45, n. 24, p. 75, doi. 10.12161/j.issn.1005‐6521.2024.24.010
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茶皂素对晚期糖基化终末产物的抑制活性.
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- Food Research & Development, 2024, v. 45, n. 24, p. 68, doi. 10.12161/j.issn.1005‐6521.2024.24.009
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松二糖对便秘小鼠的润肠通便作用.
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- Food Research & Development, 2024, v. 45, n. 24, p. 59, doi. 10.12161/j.issn.1005‐6521.2024.24.008
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复合天然保鲜剂对冷鲜滩羊肉保鲜效果.
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- Food Research & Development, 2024, v. 45, n. 24, p. 50, doi. 10.12161/j.issn.1005‐6521.2024.24.007
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海藻酸钠与滑菇肽复合涂膜对 香菇保鲜效果的影响.
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- Food Research & Development, 2024, v. 45, n. 24, p. 42, doi. 10.12161/j.issn.1005‐6521.2024.24.006
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巨大口蘑多酚氧化酶的酶学特性.
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- Food Research & Development, 2024, v. 45, n. 24, p. 35, doi. 10.12161/j.issn.1005‐6521.2024.24.005
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猪肉冷藏过程中加工品质及氧化特性研究.
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- Food Research & Development, 2024, v. 45, n. 24, p. 20, doi. 10.12161/j.issn.1005‐6521.2024.24.003
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水溶性半纤维素抑制馒头中淀粉消化与 提升质构品质.
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- Food Research & Development, 2024, v. 45, n. 24, p. 13, doi. 10.12161/j.issn.1005‐6521.2024.24.002
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不同抗氧化剂对甘薯叶酱菜的氧化稳定性 影响.
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- Food Research & Development, 2024, v. 45, n. 24, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.24.001
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生长因子对出芽短梗霉产聚苹果酸的影响.
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- Food Research & Development, 2024, v. 45, n. 24, p. 27, doi. 10.12161/j.issn.1005‐6521.2024.24.004
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- Article