Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 10
Results: 45
超高效液相色谱-高分辨质谱快速筛查和确证 凉茶中 56 种非法添加药物.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 336, doi. 10.7506/spkx1002-6630-20210204-080
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基于乳清蛋白的骆驼乳中掺假牛乳的检测及 热处理对方法的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 329, doi. 10.7506/spkx1002-6630-20210202-033
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基于 ICP-MS 的滩羊骨骼矿质元素溯源指纹图谱.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 322, doi. 10.7506/spkx1002-6630-20210615-167
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鸡蛋中氟苯尼考质控样品的研制及稳定性评价.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 315, doi. 10.7506/spkx1002-6630-20210629-330
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甜玉米成熟过程中挥发性风味物质的变化规律.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 271, doi. 10.7506/spkx1002-6630-20210514-164
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基于电子鼻与电子舌建立牛奶货架期预测模型.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 302, doi. 10.7506/spkx1002-6630-20210525-304
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生菜生产到消费全程金黄色葡萄球菌的 定量风险评估.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 295, doi. 10.7506/spkx1002-6630-20210514-170
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基于 PCR-CE 技术的 NFC 橙汁与 FC 橙汁鉴别.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 289, doi. 10.7506/spkx1002-6630-20210615-166
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HS-SPME-GC-MS 联用及电子鼻分析不同 提取方法油莎豆油香气特征.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 281, doi. 10.7506/spkx1002-6630-20210918-227
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基于不同颜色模型定量预测 永川秀芽在制品含水率.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 308, doi. 10.7506/spkx1002-6630-20210615-165
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不同脂肪来源婴儿配方乳粉与母乳脂质组成的 差异分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 263, doi. 10.7506/spkx1002-6630-20210728-335
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基于 HS-SPME-GC-MS 和电子鼻技术对干枣及其 不同提取物挥发性成分分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 255, doi. 10.7506/spkx1002-6630-20210531-368
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猕猴桃品质指标差异分析及 GC-IMS 分析 果汁中挥发性物质.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 247, doi. 10.7506/spkx1002-6630-20210818-240
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基于超快速气相电子鼻研究不同类型 UHT 牛奶的挥发性风味特征.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 236, doi. 10.7506/spkx1002-6630-20210511-115
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低钠盐对不同成熟条件下自然发酵牦牛肉灌肠 脂质氧化及挥发性风味物质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 227, doi. 10.7506/spkx1002-6630-20210613-156
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NMR 和 GC-MS 研究加热对奶油主要成分及 香气化合物的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 220, doi. 10.7506/spkx1002-6630-20210612-149
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酿酒酵母表达侧耳源单基因生物合成麦角硫因.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 214, doi. 10.7506/spkx1002-6630-20210608-096
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阿胶活性肽的结构鉴定及活性筛选.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 207, doi. 10.7506/spkx1002-6630-20210531-360
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降解核苷作用乳酸菌的筛选及其潜在降尿酸功能.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 199, doi. 10.7506/spkx1002-6630-20210425-356
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发酵工艺对蓝靛果酒功能性及香气成分的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 189, doi. 10.7506/spkx1002-6630-20210618-213
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1 株高产油脂长孢被孢霉 MD-3 菌株的诱变育种.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 180, doi. 10.7506/spkx1002-6630-20210517-206
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高盐稀态酱油发酵优势真菌与风味 物质相关性分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 172, doi. 10.7506/spkx1002-6630-20210524-298
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乳杆菌发酵提高坛紫菜的抗氧化和抑制 糖脂代谢关键酶活性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 162, doi. 10.7506/spkx1002-6630-20210405-047
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马乳酒样乳杆菌 ZW3 对酸奶风味及质构的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 119, doi. 10.7506/spkx1002-6630-20210518-221
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应用拉曼光谱对比分析德式乳杆菌保加利亚 亚种 ND02 及其 VBNC 态细胞成分.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 114, doi. 10.7506/spkx1002-6630-20210628-314
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陕北 3 个枣品种果实代谢产物及代谢途径分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 142, doi. 10.7506/spkx1002-6630-20210823-299
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不同原料对酱香大曲微生物群落结构及 多样性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 133, doi. 10.7506/spkx1002-6630-20210530-352
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基于宏转录组学技术解析浓香型酒醅活性微生物 群落结构及功能变化特征.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 124, doi. 10.7506/spkx1002-6630-20210324-293
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基于高通量测序技术分析恩施州淡豆豉的 细菌多样性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 156, doi. 10.7506/spkx1002-6630-20211028-305
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基于高通量测序技术分析菜心切口处 微生物多样性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 150, doi. 10.7506/spkx1002-6630-20210205-102
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不同泌乳期羊乳和牛乳的高通量定量 乳清蛋白质组学.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 107, doi. 10.7506/spkx1002-6630-20210608-095
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乳酸菌发酵对山楂汁理化性质、酚类化合物、 抗氧化性及风味的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 97, doi. 10.7506/spkx1002-6630-20210616-179
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脂肪代谢重要基因网络对呼伦贝尔羊脂肪 分布和脂肪酸组成的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 88, doi. 10.7506/spkx1002-6630-20210513-157
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白啤中二肽基肽酶 -IV 抑制肽的虚拟 筛选及活性分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 81, doi. 10.7506/spkx1002-6630-20210607-089
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源于 Bacillus megaterium STB10 的直链麦芽 五糖生成酶酶学性质及其产物合成规律.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 73, doi. 10.7506/spkx1002-6630-20210604-049
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气相离子迁移色谱解析白砂糖和黄油对面包 感官品质和风味物质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 66, doi. 10.7506/spkx1002-6630-20210810-136
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pH 值响应性羧甲基琼脂糖-聚多巴胺 水凝胶制备及缓释性能.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 59, doi. 10.7506/spkx1002-6630-20210723-277
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市售鱼加工食品中 3 种晚期糖基化终末产物 分析及与组分的相关性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20210725-294
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基于蜂蜡油凝胶的植物奶油制备与性质表征.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 43, doi. 10.7506/spkx1002-6630-20210705-046
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蛋白种类对大豆皂苷-蛋白 W/O/W 型乳液 稳定性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 36, doi. 10.7506/spkx1002-6630-20210610-126
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刺参体壁酶促溶性胶原蛋白的热变性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 29, doi. 10.7506/spkx1002-6630-20210609-115
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抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及 质构特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 22, doi. 10.7506/spkx1002-6630-20210610-137
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两种电泳法分析丁香提取物对猪肌原纤维 蛋白氧化位点的控制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 51, doi. 10.7506/spkx1002-6630-20210818-228
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不同结晶态脂肪比例对乳液奶油感感知的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 7, doi. 10.7506/spkx1002-6630-20210625-298
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微量成分形成的反胶束对亚麻籽油氧化 稳定性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20210607-082
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- Article