基于感官组学解析热加工鹰爪虾关键 滋味成分的变化.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 212, doi. 10.7506/spkx1002-6630-20221215-161
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- Publication type:
- Article
Works by 侯 虎
Results: 7
1
2
发酵温度对南极磷虾虾酱流变特性和风味品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 1, doi. 10.7506/spkx1002-6630-201815001
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- Publication type:
- Article
3
鳕鱼皮源医用复合止血敷料的制备及性能研究.
- Published in:
- South China Fisheries Science, 2022, v. 18, n. 2, p. 66, doi. 10.12131/20210323
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- Publication type:
- Article
4
复合酶酶解体系下大马哈鱼皮明胶 酶解预测模型的建立.
- Published in:
- China Sciencepaper, 2016, v. 11, n. 12, p. 1348
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- Publication type:
- Article
5
κ-卡拉胶的高温高压法降解工艺和 降解机制研究.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 13, p. 4242
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- Publication type:
- Article
6
氧化对南极磷虾风味特性影响的综合性教学实验设计.
- Published in:
- Experimental Technology & Management, 2023, v. 40, n. 10, p. 184, doi. 10.16791/j.cnki.sjg.2023.10.028
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- Publication type:
- Article
7
熵产方法在离心泵能耗评价中的应用.
- Published in:
- Journal of Drainage & Irrigation Machinery Engineering / Paiguan Jixie Gongcheng Xuebao, 2017, v. 35, n. 4, p. 277, doi. 10.3969/j.issn.1674-8530.15.1106
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- Publication type:
- Article