转谷氨酰胺酶诱导调质大豆分离蛋白凝胶的 水分分布及凝胶特性.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 20, doi. 10.7506/spkx1002-6630-201805004
- By:
- Publication type:
- Article
Works by 代伟长
Results: 7
1
2
荞麦壳提取物有效组分的分离及体外抗糖尿病活性.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 21, doi. 10.7506/spkx1002-6630-201803004
- By:
- Publication type:
- Article
3
超高温巴氏杀菌对全蛋液功能性质和 理化性质的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 7, p. 83, doi. 10.12161/j.issn.1005-6521.2021.07.014
- By:
- Publication type:
- Article
4
二氧化氯结合加热法处理蛋源对 液蛋产品特性的影响.
- Published in:
- Food Research & Development, 2020, v. 41, n. 1, p. 1, doi. 10.12161/j.issn.1005-6521.2020.01.001
- By:
- Publication type:
- Article
5
响应面法优化酶法制备全豆豆浆工艺.
- Published in:
- Food Research & Development, 2019, v. 40, n. 23, p. 122, doi. 10.12161/j.issn.1005-6521.2019.23.021
- By:
- Publication type:
- Article
6
基于宏基因组学技术不同地区蛋源表面 微生物的比较.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 139, doi. 10.7506/spkx1002-6630-20200402-026
- By:
- Publication type:
- Article
7
物理化学协同处理对蛋源表面微生物的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 203, doi. 10.16429/j.1009-7848.2021.09.022
- By:
- Publication type:
- Article