Works matching IS 16732383 AND DT 2021 AND VI 42 AND IP 5
Results: 17
豆制品废水生物法资源化利用研究进展.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 131, doi. 10.16433/j.1673-2383.2021.05.017
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异麦芽酮糖及其生产方式的研究进展.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 123, doi. 10.16433/j.1673-2383.2021.05.016
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大豆散体材料的动力特性试验研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 117, doi. 10.16433/j.1673-2383.2021.05.015
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槲皮素分子印迹聚合物的制备及其在处理粮食黄 曲霉毒素中的应用.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 110, doi. 10.16433/j.1673-2383.2021.05.014
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不同储藏温度下蒸谷米和大米物理特性对比研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 101, doi. 10.16433/j.1673-2383.2021.05.013
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储藏温度对蒸谷米糊化特性的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 92, doi. 10.16433/j.1673-2383.2021.05.012
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基于金纳米星和生物质多孔碳信号放大策略的新 型电化学核酸适配体传感器.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 85, doi. 10.16433/j.1673-2383.2021.05.011
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火龙果汁凉茶的制备及抗氧化分析.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 77, doi. 10.16433/j.1673-2383.2021.05.010
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甜玉米馒头的营养特性及风味物质的研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 70, doi. 10.16433/j.1673-2383.2021.05.009
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复配天然抗氧化剂对核桃油抗氧化性能及货架期 的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 64, doi. 10.16433/j.1673-2383.2021.05.008
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油炸鸡肉中杂环胺的形成及其与色泽的相关性研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 55, doi. 10.16433/j.1673-2383.2021.05.007
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花生肽-钙螯合物的制备及其结构表征.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 47, doi. 10.16433/j.1673-2383.2021.05.006
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新收获小麦后熟过程中麦谷蛋白大聚体二级结构 变化与面团流变学特性的关系研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 39, doi. 10.16433/j.1673-2383.2021.05.005
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多酚与淀粉相互作用对板栗淀粉特性的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 30, doi. 10.16433/j.1673-2383.2021.05.004
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淀粉粒径对小麦淀粉-月桂酸复合物结构及消化性 的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 21, doi. 10.16433/j.1673-2383.2021.05.003
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基于灰分含量的累积出粉率对小麦粉及馒头品质 的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 12, doi. 10.16433/j.1673-2383.2021.05.002
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不同来源抗冻蛋白在毕赤酵母中的异源表达.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 1, doi. 10.16433/j.1673-2383.2021.05.001
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