Works matching IS 1009-7848 AND VI 21 AND IP 10 AND DT 2021

Results: 44
    1

    黏性液态食品防黏附包装材料研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 353, doi. 10.16429/j.1009-7848.2021.10.038
    By:
    • 刘灵雪;
    • 唐亚丽
    Publication type:
    Article
    2

    多菌种混合发酵果蔬汁的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 343, doi. 10.16429/j.1009-7848.2021.10.037
    By:
    • 朱丹实;
    • 吴逗逗;
    • 沈雨思;
    • 蔡 天;
    • 白梧桐;
    • 曹雪慧;
    • 刘 贺
    Publication type:
    Article
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    综述我国食品安全标准体系建设现状.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 359, doi. 10.16429/j.1009-7848.2021.10.039
    By:
    • 王春艳;
    • 韩冰;
    • 李晶;
    • 侯韩芳;
    • 廖冲
    Publication type:
    Article
    7
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    吃蘑菇可以降低抑郁的风险.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 365
    By:
    • 侯威
    Publication type:
    Article
    9

    鱼明胶替代哺乳动物明胶的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 334, doi. 10.16429/j.1009-7848.2021.10.036
    By:
    • 杨慧娟;
    • 赵巧灵;
    • 王萍亚;
    • 黄朱梁;
    • 王海蜂;
    • 沈清
    Publication type:
    Article
    10
    11

    干法分离植物源蛋白质研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 315, doi. 10.16429/j.1009-7848.2021.10.034
    By:
    • 王媛;
    • 朱红广;
    • 李再贵;
    • 佟立涛
    Publication type:
    Article
    12

    低温等离子体技术及其在水产品加工中的应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 305, doi. 10.16429/j.1009-7848.2021.10.033
    By:
    • 朱士臣;
    • 陈小草;
    • 柯志刚;
    • 张 琦;
    • 丁玉庭;
    • 周绪霞
    Publication type:
    Article
    13

    免疫法在食品黄曲霉毒素检测中的应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 287, doi. 10.16429/j.1009-7848.2021.10.032
    By:
    • 戴 煌;
    • 黄周梅;
    • 李占明;
    • 王加华;
    • 肖安红;
    • 舒在习片
    Publication type:
    Article
    14

    Ⅱ类细菌素的生物合成及其在食品领域的应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 269, doi. 10.16429/j.1009-7848.2021.10.031
    By:
    • 李萍;
    • 龙春昊;
    • 赵轩;
    • 赵星宇;
    • 张晓雯;
    • 吕欣;
    • 伊扬磊
    Publication type:
    Article
    15
    16

    乳品中耐药微生物污染及刃 blaTEM 基因溯源.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 255, doi. 10.16429/j.1009-7848.2021.10.029
    By:
    • 周 浩;
    • 林众;
    • 刘继超;
    • 赵军英;
    • 尹春媚;
    • 陈历俊
    Publication type:
    Article
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    基于多酚类物质差异性判别普洱生茶的贮藏年限.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 240, doi. 10.16429/j.1009-7848.2021.10.027
    By:
    • 林 昕;
    • 王 丽;
    • 陈兴莲;
    • 邵金良;
    • 兰珊珊;
    • 魏茂琼;
    • 沙林杰;
    • 刘宏程心
    Publication type:
    Article
    19

    薏米醪糟发酵过程中代谢产物的分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 233, doi. 10.16429/j.1009-7848.2021.10.026
    By:
    • 肖琳;
    • 付月;
    • 王美婷;
    • 宝宇翔;
    • 王缤晨;
    • 董亮
    Publication type:
    Article
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    山西老陈醋大曲真菌群落结构及多样性分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 206, doi. 10.16429/j.1009-7848.2021.10.023
    By:
    • 陈旭峰;
    • 刘丹彤;
    • 王佳丽;
    • 魏莎莎;
    • 许女
    Publication type:
    Article
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    不同添加剂对酪蛋白可食膜理化性质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 159, doi. 10.16429/j.1009-7848.2021.10.018
    By:
    • 穆凯宇;
    • 杨昱姝;
    • 刘佳欣;
    • 孙嘉临;
    • 陈文章;
    • 刘学波;
    • 刘夫国
    Publication type:
    Article
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    超高压处理对黑大麦加工特性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 116, doi. 10.16429/j.1009-7848.2021.10.013
    By:
    • 朱创;
    • 杨丽;
    • 宋立华
    Publication type:
    Article
    33

    余甘子多酚对体外酒精性肝损伤的保护作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 108, doi. 10.16429/j.1009-7848.2021.10.012
    By:
    • 刘晓丽;
    • 杨冰;
    • 陈柳青;
    • 范宇婷;
    • 吴克刚;
    • 于泓鹏
    Publication type:
    Article
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    水产食品过敏及其防控技术研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 1, doi. 10.16429/j.1009-7848.2021.10.001
    By:
    • 刘光明;
    • 刘庆梅;
    • 杨阳;
    • 刘萌;
    • 李梦思;
    • 曹敏杰
    Publication type:
    Article
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    枯草芽抱杆菌细菌素 A32 的抑菌机理研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 56, doi. 10.16429/j.1009-7848.2021.10.006
    By:
    • 高娟;
    • 贾丽艳;
    • 畅盼盼;
    • 田宇敏;
    • 甄晓君;
    • 王恬恬
    Publication type:
    Article