Works matching IS 10009973 AND DT 2025 AND VI 50 AND IP 1
Results: 36
固态发酵促生物活性物质释放与生物转化的研究进展.
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- China Condiment, 2025, v. 50, n. 1, p. 233, doi. 10.3969/j.issn.1000-9973.2025.01.036
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膳食纤维在鱼糜食品中的应用研究进展.
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- China Condiment, 2025, v. 50, n. 1, p. 227, doi. 10.3969/j.issn.1000-9973.2025.01.035
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多花黄精多糖提取条件优化及其抗氧化能力评价.
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- China Condiment, 2025, v. 50, n. 1, p. 222, doi. 10.3969/j.issn.1000-9973.2025.01.034
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- Article
南瓜籽蛋白-卡拉胶乳液凝胶脂肪替代物 的制备与特性分析.
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- China Condiment, 2025, v. 50, n. 1, p. 216, doi. 10.3969/j.issn.1000-9973.2025.01.033
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- Article
亚磷酸脱氢酶表达对大肠杆菌琥珀酸发酵的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 210, doi. 10.3969/j.issn.1000-9973.2025.01.032
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在线凝胶渗透色谱-气质联用法测定腌制鱼中7种 N-亚硝胺类化合物的一测多评研究.
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- China Condiment, 2025, v. 50, n. 1, p. 201, doi. 10.3969/j.issn.1000-9973.2025.01.030
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花椒籽粕蛋白质的酶提工艺研究.
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- China Condiment, 2025, v. 50, n. 1, p. 206, doi. 10.3969/j.issn.1000-9973.2025.01.031
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利用¹H NMR测定姜中姜辣素与姜黄素.
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- China Condiment, 2025, v. 50, n. 1, p. 193, doi. 10.3969/j.issn.1000-9973.2025.01.029
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不同烹调方式对南美白对虾营养价值 及感官评价的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 189, doi. 10.3969/j.issn.1000-9973.2025.01.028
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- Article
鱼香鱿鱼卷预调理食品的研发.
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- China Condiment, 2025, v. 50, n. 1, p. 182, doi. 10.3969/j.issn.1000-9973.2025.01.027
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- Article
混合菌发酵番茄辣椒酱工艺研究.
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- China Condiment, 2025, v. 50, n. 1, p. 176, doi. 10.3969/j.issn.1000-9973.2025.01.026
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- Article
川式羊肉肉燕的制作工艺优化及品质分析.
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- China Condiment, 2025, v. 50, n. 1, p. 168, doi. 10.3969/j.issn.1000-9973.2025.01.025
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- Article
猪骨高汤熬制工艺研究.
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- China Condiment, 2025, v. 50, n. 1, p. 163, doi. 10.3969/j.issn.1000-9973.2025.01.024
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- Article
响应面法优化鲢鱼鱼糕工艺研究.
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- China Condiment, 2025, v. 50, n. 1, p. 153, doi. 10.3969/j.issn.1000-9973.2025.01.023
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花骨鱼鱼露快速发酵工艺优化.
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- China Condiment, 2025, v. 50, n. 1, p. 147, doi. 10.3969/j.issn.1000-9973.2025.01.022
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基于模糊数学感官评价法优化黄精益 智仁固体饮料的配方工艺.
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- China Condiment, 2025, v. 50, n. 1, p. 141, doi. 10.3969/j.issn.1000-9973.2025.01.021
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德昂酸茶乳酸菌发酵饮料的工艺优化及品质分析.
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- China Condiment, 2025, v. 50, n. 1, p. 135, doi. 10.3969/j.issn.1000-9973.2025.01.020
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红枣多糖的提取工艺优化及其压片糖果的制备.
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- China Condiment, 2025, v. 50, n. 1, p. 127, doi. 10.3969/j.issn.1000-9973.2025.01.019
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羟丙基二淀粉磷酸酯对南湾鳙鱼丸品质的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 115, doi. 10.3969/j.issn.1000-9973.2025.01.017
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正交试验设计结合 CRITIC、熵权-TOPSIS法研究 复配精油对泡菜发酵过程中品质的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 120, doi. 10.3969/j.issn.1000-9973.2025.01.018
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基于超声处理和漆酶原位催化二聚的阿魏酸-淀粉 复合物的制备及理化特性研究.
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- China Condiment, 2025, v. 50, n. 1, p. 107, doi. 10.3969/j.issn.1000-9973.2025.01.016
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混菌发酵腐乳前酵工艺优化及其质构分析.
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- China Condiment, 2025, v. 50, n. 1, p. 61, doi. 10.3969/j.issn.1000-9973.2025.01.010
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- Article
青城山老腊肉溶酪大球菌的筛选及其 对腊肉品质的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 99, doi. 10.3969/j.issn.1000-9973.2025.01.015
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基于变异系数法评价不同干燥温度辣椒的品质差异.
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- China Condiment, 2025, v. 50, n. 1, p. 85, doi. 10.3969/j.issn.1000-9973.2025.01.013
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低温真空长时煮制时间对猪肉肌原纤维 蛋白结构和特性的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 78, doi. 10.3969/j.issn.1000-9973.2025.01.012
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不同加工方式对苦荞麦片理化性质 以及感官风味的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 35, doi. 10.3969/j.issn.1000-9973.2025.01.006
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酱卤鸭头真空低温卤制工艺优化及其品质评价.
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- China Condiment, 2025, v. 50, n. 1, p. 92, doi. 10.3969/j.issn.1000-9973.2025.01.014
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虾废料酶解工艺优化及不同单糖与 美拉德反应挥发性风味物质的关系.
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- China Condiment, 2025, v. 50, n. 1, p. 51, doi. 10.3969/j.issn.1000-9973.2025.01.009
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不同加工工艺对预制川菜麻辣牛肉贮藏期间风味 特性的影响研究.
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- China Condiment, 2025, v. 50, n. 1, p. 46, doi. 10.3969/j.issn.1000-9973.2025.01.008
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魔芋胶提高挤压山药淀粉中抗性淀粉含量的工艺研究.
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- China Condiment, 2025, v. 50, n. 1, p. 41, doi. 10.3969/j.issn.1000-9973.2025.01.007
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天然着色剂与抗氧化剂对<sup>60</sup>Co-γ 射线辐照辣椒 红油的协同护色作用研究.
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- China Condiment, 2025, v. 50, n. 1, p. 68, doi. 10.3969/j.issn.1000-9973.2025.01.011
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不同动物油脂酶解法制备及其品质对比分析.
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- China Condiment, 2025, v. 50, n. 1, p. 28, doi. 10.3969/j.issn.1000-9973.2025.01.005
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热风及微波组合热风干燥对小麦胚芽品质的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 21, doi. 10.3969/j.issn.1000-9973.2025.01.004
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不同冷却方式对冷吃兔品质的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 15, doi. 10.3969/j.issn.1000-9973.2025.01.003
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苦荞和燕麦同步熟化工艺及抗氧化活性研究.
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- China Condiment, 2025, v. 50, n. 1, p. 10, doi. 10.3969/j.issn.1000-9973.2025.01.002
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纯植物基核桃发酵乳菌种筛选及发酵工艺优化研究.
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- China Condiment, 2025, v. 50, n. 1, p. 1, doi. 10.3969/j.issn.1000-9973.2025.01.001
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