预处理技术对冷榨双低菜籽油品质及 挥发性风味成分的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 233, doi. 10.7506/spkx1002-6630-20190917-207
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- Article
Works matching AU 黄桃翠
Results: 7
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预处理技术对冷榨双低菜籽油中脂质 伴随物含量的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 57, doi. 10.7506/spkx1002-6630-20190401-002
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- Article
3
超声辅助酶法制备菜籽肽及其组成、 物理特性及结构分析.
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- China Oils & Fats, 2024, v. 49, n. 9, p. 36, doi. 10.19902/j.cnki.zgyz.1003-7969.230654
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- Article
4
微波非热效应对浓香菜籽油风味形成的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 9, p. 290, doi. 10.11975/j.issn.1002-6819.202412129
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- Article
5
冷榨菜籽蛋白的碱性电解水提取工艺及其结构性能表征.
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- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 23, p. 288, doi. 10.11975/j.issn.1002-6819.2021.23.034
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- Article
6
甘蓝型油菜抗裂角性生理生化研究.
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- Chinese Journal of Oil Crop Sciences, 2019, v. 41, n. 5, p. 735, doi. 10.19802/j.issn.1007-9084.2019020
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- Article
7
2014-2015年度长江中游组区试油菜稳定性探析.
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- Chinese Journal of Oil Crop Sciences, 2016, v. 38, n. 4, p. 423, doi. 10.7505/j.issn.1007-9084.2016.04.004
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- Article