响应面法优化鸡胸肉肌原纤维蛋白抗氧化肽的 制备及其二级结构研究.
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- Food Research & Development, 2020, v. 41, n. 13, p. 1, doi. 10.12161/j.issn.1005-6521.2020.13.001
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Works matching AU 任云霞
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酶解制备苦荞蛋白抗氧化肽及其分离纯化研究.
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- Food Research & Development, 2020, v. 41, n. 12, p. 14, doi. 10.12161/j.issn.1005-6521.2020.12.003
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3
香蕉皮多酚的提取及其对肉丸贮藏品质的影响.
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- Food Research & Development, 2019, v. 40, n. 3, p. 23, doi. 10.3969/j.issn.1005-6521.2019.03.005
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- Article
4
鸡胸肉冻藏温度下的理化和感官特性变化研究.
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- Food Research & Development, 2019, v. 40, n. 1, p. 1, doi. 10.3969/j.issn.1005-6521.2019.01.001
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5
冷却方式对熟制腊肉品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 21, doi. 10.7506/spkx1002-6630-201811004
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