Works matching IS 1009-7848 AND VI 21 AND IP 9 AND DT 2021

Results: 45
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    脉冲强光在食品杀菌中的应用研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 397, doi. 10.16429/j.1009-7848.2021.09.043
    By:
    • 王龔;
    • 郑勇;
    • 杨开
    Publication type:
    Article
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    雪莲菌颗粒形成机制研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 386, doi. 10.16429/j.1009-7848.2021.09.042
    By:
    • 李佳乐;
    • 毛可敏;
    • 桑亚新;
    • 高洁
    Publication type:
    Article
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    果实角质层研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 374, doi. 10.16429/j.1009-7848.2021.09.041
    By:
    • 刘港帅;
    • 李泓利;
    • 田慧琴;
    • 傅达奇
    Publication type:
    Article
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    牛乳中乳清蛋白质的功能活性研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 366, doi. 10.16429/j.1009-7848.2021.09.040
    By:
    • 王 蓿;
    • 唐艳斌;
    • 张 炎;
    • 王世杰;
    • 罗江钊;
    • 孟繁宇;
    • 任发政倂;
    • 丁钢强
    Publication type:
    Article
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    罗望子种仁球蛋白结构和功能特性的构效关系.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 272, doi. 10.16429/j.1009-7848.2021.09.030
    By:
    • 任丽琨;
    • 安 琪;
    • 边 鑫;
    • 陈凤莲;
    • 杨 杨;
    • 王 冰;
    • 艾连中;
    • 宋子波;
    • 向艳玲;
    • 石彦国;
    • 张 娜
    Publication type:
    Article
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    毛细管电泳分析河舰汤与巨噬细胞的相互作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 265, doi. 10.16429/j.1009-7848.2021.09.029
    By:
    • 邹坚桥;
    • 高观祯;
    • 杨多佳;
    • 汪惠勤;
    • 柯李晶;
    • 彭彰文;
    • 周建武;
    • 饶平凡;
    • 金义光;
    • 余兆硕;
    • 罗思浩
    Publication type:
    Article
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    胶体粒子与蛋白质相互作用及其应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 257, doi. 10.16429/j.1009-7848.2021.09.028
    By:
    • 牛付阁;
    • 周娱;
    • 张秋萍;
    • 喻娇;
    • 杜艺轩;
    • 潘伟春
    Publication type:
    Article
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    离子色谱法测定母乳和牛乳中的N-乙酰神经氨酸.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 250, doi. 10.16429/j.1009-7848.2021.09.027
    By:
    • 刘 爽;
    • 陈 磊;
    • Haselberger, Philip;
    • 田 芳;
    • 蔡小璽;
    • 毛颖异;
    • 王津;
    • 赵艳荣;
    • 王硕廿
    Publication type:
    Article
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    生姜提取物对蹴鱼肌原纤维蛋白氧化的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 225, doi. 10.16429/j.1009-7848.2021.09.024
    By:
    • 刘鑫鑫;
    • 陈或;
    • 陈徐欢;
    • 王莹莹;
    • 霍健聪;
    • 缪文华
    Publication type:
    Article
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    物理化学协同处理对蛋源表面微生物的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 203, doi. 10.16429/j.1009-7848.2021.09.022
    By:
    • 李侠;
    • 温佳琪;
    • 王秀娟;
    • 宋雨齐;
    • 代伟长;
    • 王玉华
    Publication type:
    Article
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    冷冻干燥乳双歧杆菌A04菌粉的贮藏活性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 192, doi. 10.16429/j.1009-7848.2021.09.021
    By:
    • 王淑敏;
    • 桑跃;
    • 侯彩云;
    • 王鹏杰;
    • 任发政;
    • 王然
    Publication type:
    Article
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    产共辘亚油酸菌株的筛选及其发酵性质研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 185, doi. 10.16429/j.1009-7848.2021.09.020
    By:
    • 洛 雪;
    • 刘 瑛;
    • 时 旭;
    • 史海粟;
    • 乌日娜;
    • 武俊瑞;
    • 杨巍巍;
    • 岳喜庆
    Publication type:
    Article
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    发酵剂和蛋清对调理肉饼中亚硝胺含量的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 177, doi. 10.16429/j.1009-7848.2021.09.019
    By:
    • 孙学颖;
    • 王甜;
    • 刘建林;
    • 王丹;
    • 张晓蓉;
    • 靳禅;
    • 赵丽华
    Publication type:
    Article
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    杂豆对糙米米粉食用及营养品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 169, doi. 10.16429/j.1009-7848.2021.09.018
    By:
    • 刘璐;
    • 周素梅;
    • 王爱霞;
    • 耿栋辉;
    • 王丽丽;
    • 刘丽娅;
    • 周闲容;
    • 佟立涛
    Publication type:
    Article
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    产肌醇的植物乳杆菌ZJ2868菌粉制备工艺.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 142, doi. 10.16429/j.1009-7848.2021.09.015
    By:
    • 于平;
    • 胡淳玉;
    • 黄星星;
    • 刘航;
    • 杨柳贞;
    • 贺敏;
    • 马健
    Publication type:
    Article
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    青钱柳水提物降血糖及抗发炎功效研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 102, doi. 10.16429/j.1009-7848.2021.09.011
    By:
    • 李 燕;
    • 蔡儒安;
    • 潘如梨;
    • 陈佑儒;
    • 郑晓杰;
    • 谢登恩
    Publication type:
    Article
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    发芽糙米糖蛋白抗炎、降血糖性能分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 48, doi. 10.16429/j.1009-7848.2021.09.006
    By:
    • 刘晓飞;
    • 侯 艳;
    • 马京求;
    • 程传兴;
    • 林枫雨;
    • 张 娜片
    Publication type:
    Article
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    膳食油脂-蛋白质互作产物与人体健康.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 1, doi. 10.16429/j.1009-7848.2021.09.001
    By:
    • 王 硕;
    • 王娅娅;
    • 张恬畅;
    • 张 燕;
    • 王俊平;
    • 董 璐
    Publication type:
    Article