Works matching IS 1009-7848 AND VI 22 AND IP 9 AND DT 2022

Results: 46
    1
    2
    3

    富含多不饱和脂肪酸的油脂微囊化研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 376, doi. 10.16429/j.1009-7848.2022.09.038
    By:
    • 宋秋枫;
    • 侯东园;
    • 施佩影;
    • 刘文营;
    • 刘文玉;
    • 蔡路喲
    Publication type:
    Article
    4

    HPLC结合多元化学计量学鉴别水洗和日晒咖啡.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 304, doi. 10.16429/j.l009-7848.2022.09.032
    By:
    • 杨浩澜;
    • 包亮英;
    • 刘实琪;
    • 刘亦菲;
    • 朱炎贞;
    • 刘芳
    Publication type:
    Article
    5
    6

    常见有毒蘑菇毒素检测方法研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 406, doi. 10.16429/j.1009-7848.2022.09.041
    By:
    • 高 洁;
    • 王楠;
    • 谢瑞彬;
    • 陈爱亮;
    • 檀建新
    Publication type:
    Article
    7

    类胡萝卜素含量对谷物蒸煮品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 398, doi. 10.16429/j.1009-7848.2022.09.040
    By:
    • 赵欣;
    • 梁克红;
    • 朱宏;
    • 王靖
    Publication type:
    Article
    8

    烟熏液的形成与应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 386, doi. 10.16429/j.1009-7848.2022.09.039
    By:
    • 王飞;
    • 乔明武;
    • 黄现青;
    • 宋莲军;
    • 赵建生;
    • 薛桂中;
    • 孟少华
    Publication type:
    Article
    9
    10
    11
    12

    营养素缓解婴幼儿食物过敏的研究现状.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 335, doi. 10.16429/j.1009-7848.2022.09.035
    By:
    • 鄢宇婷;
    • 马 鑫;
    • 黄美佳;
    • 陈红兵;
    • 高金燕;
    • 李 欣
    Publication type:
    Article
    13

    典型食源性内分泌干扰物的毒性效应研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 323, doi. 10.16429/j.1009-7848.2022.09.034
    By:
    • 杨尚麟;
    • 刘佳玺;
    • 王昕璐;
    • 于江;
    • 许彦阳;
    • 邱静;
    • 钱永忠
    Publication type:
    Article
    14

    果实成熟及品质形成的负调控因子研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 312, doi. 10.16429/j.1009-7848.2022.09.033
    By:
    • 薛 茂;
    • 朱本忠;
    • 吴培文;
    • 杜莹琳;
    • 初易洋;
    • 张瑞家
    Publication type:
    Article
    15
    16
    17
    18
    19

    手性色谱法测定L-5-甲基四氢叶酸钙含量.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 270, doi. 10.16429/j.1009-7848.2022.09.028
    By:
    • 倪兴刚;
    • 邓泽元;
    • 李静;
    • 揭琴丰;
    • 李露敏;
    • 王杉
    Publication type:
    Article
    20

    茶渣碱提取物中的蛋白质性质分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 259, doi. 10.16429/j.1009-7848.2022.09.027
    By:
    • 魏汉;
    • 刘派;
    • 黄贞胜;
    • 张晨
    Publication type:
    Article
    21
    22
    23

    液态乳及乳粉脂肪酸指纹工业特征分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 226, doi. 10.16429/j.1009-7848.2022.09.024
    By:
    • 贾佳;
    • 郭军;
    • 李琪;
    • 郭珍琪
    Publication type:
    Article
    24
    25
    26
    27

    冻结及冻藏温度对小龙虾品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 189, doi. 10.16429/j.1009-7848.2022.09.020
    By:
    • 杨海琦;
    • 陈季旺;
    • 徐 言;
    • 田宏伟;
    • 廖 鄂;
    • 王海滨
    Publication type:
    Article
    28

    高能电子束辐照带鱼营养及品质变化.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 178, doi. 10.16429/1.1009-7848.2022.09.019
    By:
    • 余慧琳;
    • 赵燕;
    • 李泓浩;
    • 朱加进
    Publication type:
    Article
    29
    30

    可得然胶对低筋粉所制冷冻熟面品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 163, doi. 10.16429/j.1009-7848.2022.09.017
    By:
    • 刘豪;
    • 梁赢;
    • 朱梦菲;
    • 刘玫;
    • 冯鹤;
    • 张霞;
    • 王金水
    Publication type:
    Article
    31
    32
    33

    挤压和超微粉碎对绿豆面条特性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 136, doi. 10.16429/j.1009-7848.2022.09.014
    By:
    • 陈博睿;
    • 付永霞;
    • 侯殿志;
    • 沈 群
    Publication type:
    Article
    34
    35

    发芽青棵辅助降血糖和降血脂功效研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 114, doi. 10.16429/j.1009-7848.2022.09.012
    By:
    • 李婷玉;
    • 杜 艳;
    • 陈正行;
    • 周文菊;
    • 涂兆鑫;
    • 李 娟
    Publication type:
    Article
    36
    37
    38
    39
    40
    41

    体外模拟大豆种皮多糖胃肠道消化特性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 55, doi. 10.16429/j.1009-7848.2022.09.006
    By:
    • 杨立娜;
    • 王子义;
    • 蔡文琪;
    • 吴星会;
    • 王胜男;
    • 蔚彦平;
    • 周大宇;
    • 刘贺
    Publication type:
    Article
    42
    43
    44
    45
    46