Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 20
Results: 45
蜂花粉微生物污染及菌群结构分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 325, doi. 10.7506/spkx1002-6630-20190527-329
- By:
- Publication type:
- Article
基于代谢标志物快速检测食品中金黄色葡萄球菌.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 314, doi. 10.7506/spkx1002-6630-20190829-321
- By:
- Publication type:
- Article
动物性食品中氟苯尼考检测的电化学免疫传感器构建.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 307, doi. 10.7506/spkx1002-6630-20190612-127
- By:
- Publication type:
- Article
原料肉脂肪比例对培根加工过程中安全性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 300, doi. 10.7506/spkx1002-6630-20190605-048
- By:
- Publication type:
- Article
基于数据挖掘建立北京地区牛、羊肉串掺假风险预测模型.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 292, doi. 10.7506/spkx1002-6630-20200316-245
- By:
- Publication type:
- Article
上海市食源性耐甲氧西林金黄色葡萄球菌的分子特征及耐药性.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 285, doi. 10.7506/spkx1002-6630-20190714-184
- By:
- Publication type:
- Article
基于生物信息学定向制备柠条籽蛋白抗氧化肽的工艺优化.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 278, doi. 10.7506/spkx1002-6630-20190822-224
- By:
- Publication type:
- Article
三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 270, doi. 10.7506/spkx1002-6630-20190919-236
- By:
- Publication type:
- Article
烘烤、蒸汽热处理和挤压膨化对藜麦风味和苦味的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 263, doi. 10.7506/spkx1002-6630-20190613-141
- By:
- Publication type:
- Article
超高效液相色谱-飞行时间-串联质谱法对3 种蓝靛果忍冬果实中花青苷的比较分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 256, doi. 10.7506/spkx1002-6630-20190822-223
- By:
- Publication type:
- Article
不同干燥条件下福白菊菊花茶风味品质的比较分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 249, doi. 10.7506/spkx1002-6630-20190823-249
- By:
- Publication type:
- Article
芽孢杆菌对发酵大豆产生氨基酸和挥发性香气成分的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 242, doi. 10.7506/spkx1002-6630-20190829-324
- By:
- Publication type:
- Article
黑龙江地区水稻糙米中γ-谷维素含量和阿魏酸酯组成.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 234, doi. 10.7506/spkx1002-6630-20190929-354
- By:
- Publication type:
- Article
多种甜味剂的电子舌味觉评价.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 227, doi. 10.7506/spkx1002-6630-20190916-195
- By:
- Publication type:
- Article
不同产地油茶籽油主要特征组分分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 222, doi. 10.7506/spkx1002-6630-20190701-007
- By:
- Publication type:
- Article
北京豆汁感官特性分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 211, doi. 10.7506/spkx1002-6630-20200225-271
- By:
- Publication type:
- Article
基于SPME-GC-MS探讨盐渍处理对苦水玫瑰纯露挥发性成分构成的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 205, doi. 10.7506/spkx1002-6630-20190516-177
- By:
- Publication type:
- Article
六堡茶挥发性成分中关键香气成分分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 191, doi. 10.7506/spkx1002-6630-20190920-252
- By:
- Publication type:
- Article
萝卜籽油中莱菔素的检测及加工工艺对莱菔素含量的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 198, doi. 10.7506/spkx1002-6630-20191015-142
- By:
- Publication type:
- Article
杀菌温度对羊蝎子风味物质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 184, doi. 10.7506/spkx1002-6630-20191203-036
- By:
- Publication type:
- Article
不同成熟时间切达奶酪中挥发性香气成分及其电子鼻判别分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 175, doi. 10.7506/spkx1002-6630-20190726-349
- By:
- Publication type:
- Article
泽泻不同部位药食功能成分分析比较.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 167, doi. 10.7506/spkx1002-6630-20190919-250
- By:
- Publication type:
- Article
3 种烹调方式下马铃薯风味化合物组分构成的品种间差异比较.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 159, doi. 10.7506/spkx1002-6630-20190919-247
- By:
- Publication type:
- Article
菌种对发酵红茶水溶液香气品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 151, doi. 10.7506/spkx1002-6630-20190809-106
- By:
- Publication type:
- Article
基于GC-MS结合化学计量学方法鉴别3 种江西名茶.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 141, doi. 10.7506/spkx1002-6630-20190925-309
- By:
- Publication type:
- Article
产琥珀酸菌LW-2的筛选、鉴定及发酵条件优化.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 134, doi. 10.7506/spkx1002-6630-20191008-027
- By:
- Publication type:
- Article
基于高通量测序技术对茅台镇酱香白酒 主酿区域酵母菌群结构多样性的解析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 127, doi. 10.7506/spkx1002-6630-20190810-110
- By:
- Publication type:
- Article
酱油酿造用耐盐产乙醇风味酵母的选育及其应用.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 119, doi. 10.7506/spkx1002-6630-20190824-251
- By:
- Publication type:
- Article
戊糖乳杆菌LS1细菌素的分离纯化及性质鉴定.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 112, doi. 10.7506/spkx1002-6630-20190826-278
- By:
- Publication type:
- Article
盐渍辣椒细菌多样性分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 105, doi. 10.7506/spkx1002-6630-20190829-318
- By:
- Publication type:
- Article
发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响,.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 97, doi. 10.7506/spkx1002-6630-20200521-251
- By:
- Publication type:
- Article
高通量测序分析不同腌腊肉制品细菌多样性.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 90, doi. 10.7506/spkx1002-6630-20200416-210
- By:
- Publication type:
- Article
不同益生元对酸奶游离氨基酸及风味的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 83, doi. 10.7506/spkx1002-6630-20190903-038
- By:
- Publication type:
- Article
限制性酶解调控燕麦蛋白结构特性与抗氧化功能.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 76, doi. 10.7506/spkx1002-6630-20190916-181
- By:
- Publication type:
- Article
八角水溶性膳食纤维对油脂乳液消化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 68, doi. 10.7506/spkx1002-6630-20190509-079
- By:
- Publication type:
- Article
小球藻多糖的分离纯化及理化性质.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 61, doi. 10.7506/spkx1002-6630-20190515-173
- By:
- Publication type:
- Article
酵母葡聚糖的前处理及其对白鲢鱼肉的去腥效果.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 54, doi. 10.7506/spkx1002-6630-20190918-223
- By:
- Publication type:
- Article
猴头菇-青稞预糊化粉的添加对桃酥品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 46, doi. 10.7506/spkx1002-6630-20200507-068
- By:
- Publication type:
- Article
分子蒸馏法脱除油脂中3-氯丙醇酯和缩水甘油酯.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 41, doi. 10.7506/spkx1002-6630-20190822-234
- By:
- Publication type:
- Article
高筋粉添加量对油塔子品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 35, doi. 10.7506/spkx1002-6630-20190618-207
- By:
- Publication type:
- Article
pH值对麦醇溶蛋白-槲皮素相互作用及其Pickering乳液特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 27, doi. 10.7506/spkx1002-6630-20200107-089
- By:
- Publication type:
- Article
射频处理提高米糠稳定性及其对品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 20, doi. 10.7506/spkx1002-6630-20200413-162
- By:
- Publication type:
- Article
脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 14, doi. 10.7506/spkx1002-6630-20190617-181
- By:
- Publication type:
- Article
柚皮苷纳米乳液递送体系的消化特性.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 7, doi. 10.7506/spkx1002-6630-20190519-208
- By:
- Publication type:
- Article
L-赖氨酸对鸡腿肉肌原纤维蛋白磷酸化的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20190825-267
- By:
- Publication type:
- Article