基于4D-Fast DIA定量蛋白质组的富硒与非富硒 鸡蛋差异表达蛋白鉴定及功能分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 163, doi. 10.7506/spkx1002-6630-20241023-156
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Works matching AU 于一丁
Results: 6
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离子预腌制技术对贮藏期卤蛋品质的 提升作用.
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- Food Research & Development, 2024, v. 45, n. 20, p. 108, doi. 10.12161/j.issn.1005‐6521.2024.20.014
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3
酶解对豆粕肽结构和乳化性质的影响及其 高稳定性乳液的制备与表征.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 53, doi. 10.7506/spkx1002-6630-20231116-127
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- Article
4
生物酶解影响蛋白起泡特性的因素及 机理研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 298, doi. 10.7506/spkx1002-6630-20210107-077
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5
豆粕血管紧张素转化酶抑制肽的结构鉴定及 作用机制解析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 123, doi. 10.7506/spkx1002-6630-20200416-212
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6
基于实值混沌序列的ＤＳＳＳ系统性能分析.
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- Application Research of Computers / Jisuanji Yingyong Yanjiu, 2017, v. 34, n. 11, p. 3402, doi. 10.3969/j.issn.1001-3695.2017.11.044
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- Article