美国生长的鲫营养品质及关键风味物质研究.
- Published in:
- South China Fisheries Science, 2018, v. 14, n. 3, p. 99, doi. 10.3969/j.issn.2095 – 0780.2018.03.012
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- Publication type:
- Article
Works matching AU 张益奇
Results: 9
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竣甲基壳聚糖与复合盐单次漂洗对白籬鱼糜品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 169, doi. 10.16429/j.1009-7848.2024.01.018
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- Article
3
基于漂洗工艺的冷冻鱼糜冻藏过程中品质的变化规律.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 253, doi. 10.16429/j.1009-7848.2022.08.028
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- Article
4
舗鱼骨酶解产物的抗氧化活性及相对分子质量分布.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 281, doi. 10.16429/j.1009-7848.2021.09.031
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- Article
5
基于鲜度的动力学模型预测鹰爪虾剩余货架期.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 259
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- Publication type:
- Article
6
汽爆辅助酶解制备鱼皮ACE抑制肽工艺优化.
- Published in:
- Food Research & Development, 2020, v. 41, n. 8, p. 67, doi. 10.12161/j.issn.1005-6521.2020.08.011
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- Article
7
水产加工废水蛋白质的回收及再利用研究进展.
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- Food Research & Development, 2018, v. 39, n. 23, p. 198, doi. 10.3969/j.issn.1005-6521.2018.23.036
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- Article
8
鱼糜副产物蛋白水解物的抗冻活性及对嗜热 链球菌的抗冻效果及机制.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 39, doi. 10.7506/spkx1002-6630-20220407-085
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- Article
9
预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和 挥发性成分的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 179, doi. 10.7506/spkx1002-6630-20200406-068
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- Publication type:
- Article