顶空固相微萃取气相色谱质谱联用法分析马油 挥发物组成及其腥味物质.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 11, p. 3459
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- Publication type:
- Article
Works matching AU 尉立刚
Results: 6
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冷冻储藏对猪肉、羊肉和牛肉中 脂肪酸含量变化的影响.
- Published in:
- China Sciencepaper, 2019, v. 14, n. 4, p. 385
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- Publication type:
- Article
3
改性方法对辣木籽壳生物炭吸附亚甲基蓝的影响.
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- Food & Machinery, 2021, n. 11, p. 12, doi. 10.13652/j.issn.1003-5788.2021.11.003
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- Publication type:
- Article
4
冻藏时间对不同种类原料肉理化特性的影响.
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- Food & Machinery, 2021, n. 6, p. 150, doi. 10.13652/j.issn.1003-5788.2021.06.025
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- Publication type:
- Article
5
绿原酸对肌原纤维蛋白-葡萄糖模拟体系中荧光性 晚期糖基化终末产物生成的影.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 2, p. 357, doi. 10.13982/j.mfst.1673-9078.2025.2.0061
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- Publication type:
- Article
6
冷冻期间猪肌内脂肪氧化及肌纤维蛋白凝胶性能的 差异分析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 104, doi. 10.13982/j.mfst.1673-9078.2022.2.0594
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- Publication type:
- Article