微波膨化鱼糜制品料坯加工工艺优化.
- Published in:
- Food Research & Development, 2023, v. 44, n. 13, p. 97, doi. 10.12161/j.issn.1005-6521.2023.13.015
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- Article
Works matching AU 位正鹏
Results: 6
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白藜芦醇对鲢鱼肌原纤维蛋白凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 42, doi. 10.7506/spkx1002-6630-20220923-235
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- Publication type:
- Article
3
海洋生物活性肽生物学和功能特性的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 18, doi. 10.7506/spkx1002-6630-20221003-107
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- Article
4
鱼鳞明胶对鱼糜肌原纤维蛋白的冷冻 保护作用及其机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 16, doi. 10.7506/spkx1002-6630-20220119-192
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- Article
5
EGCG和EGC对微波加热海鲸鱼鱼片功能特性和蛋白氧化的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 174, doi. 10.16429/j.1009-7848.2024.01.019
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- Article
6
多光谱结合分子对接分析表儿茶素与酸性磷酸酶的相互作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 32, doi. 10.16429/j.l009-7848.2023.08.004
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- Article