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黑米黑豆芝麻乳饮料的开发.
- Published in:
- China Food Additives, 2021, v. 32, n. 9, p. 51, doi. 10.19804/j.issn1006-2513.2021.09.008
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- Article
酶法辅助胶体磨同时提取糯米淀粉和蛋白质的 工艺研究.
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- Packaging & Food Machinery, 2022, v. 40, n. 2, p. 8, doi. 10.3969/j.issn.1005-1295.2022.02.002
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- Article
黑米矢车菊素-3-O-葡萄糖苷及其月桂酸酰化物对小鼠肠道免疫功能的影响.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 14, p. 5742
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- Article
芸豆凝集素蛋白过敏原的检测及其脱敏 食品加工工艺的研究进展.
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- Journal of Food Safety & Quality, 2020, v. 11, n. 12, p. 3746
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- Article
一种具有抑菌作用漱口水的制备工艺研究.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 3, p. 638
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- Article
一种具有清凉解渴作用的莲藕饮料的工艺研究.
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- Journal of Food Safety & Quality, 2018, v. 9, n. 3, p. 491
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- Article
芸豆凝集素蛋白致敏性的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 396, doi. 10.7506/spkx1002-6630-20221107-072
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- Article
汽巴蓝F3GA染料亲和色谱介质的制备及其 对黑芸豆凝集素的特异性吸附.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 47, doi. 10.7506/spkx1002-6630-201823008
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- Article
花青素盐焗碧根果的预煮液配方及热处理时间研究.
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- Journal of Anhui Agricultural Sciences, 2024, v. 52, n. 7, p. 183, doi. 10.3969/j.issn.0517-6611.2024.07.043
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- Article
大豆蛋白美拉德反应风味产物在 碧根果加工中的减盐应用.
- Published in:
- China Condiment, 2024, v. 49, n. 3, p. 33, doi. 10.3969/j.issn.1000-9973.2024.03.006
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- Article
基于脱脂芝麻渣酶解液美拉德反应制备浓香型调和芝麻油的研究.
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- China Condiment, 2024, v. 49, n. 1, p. 89, doi. 10.3969/j.issn.1000-9973.2024.01.015
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- Article