Works by 党亚丽

Results: 11

葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 70, doi. 10.7506/spkx1002-6630-20201218-219

By:

洪淑静;
何俊;
夏强;
孙杨赢;
党亚丽;
曹锦轩;
田宏伟;
虞挥;
潘道东

Publication type:

Article

腌制及烤制时间对蜜汁烤鸭腿风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 191, doi. 10.7506/spkx1002-6630-20200902-020

By:

罗佳峰;
孙震;
何俊;
孙杨赢;
曹锦轩;
党亚丽;
卢连水;
潘道东

Publication type:

Article

基于SPME-GC-MS和电子舌制备羊肉复合调味料.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 225, doi. 10.7506/spkx1002-6630-20200822-296

By:

张婷;
祁路路;
潘道东;
杨正苍;
党亚丽

Publication type:

Article

高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 229, doi. 10.7506/spkx1002-6630-20200405-052

By:

郝敏;
夏强;
何俊;
孙杨赢;
党亚丽;
曹锦轩;
潘道东

Publication type:

Article

食用菌添加对鸭肉乳化肠品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 251, doi. 10.7506/spkx1002-6630-20191028-305

By:

陈坤朋;
余依敏;
夏强;
何俊;
孙杨赢;
党亚丽;
曹锦轩;
潘道东

Publication type:

Article

黑胡椒精油复合涂层对金华火腿理化特性及食用品质安全的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 193, doi. 10.7506/spkx1002-6630-20190626-353

By:

常红;
毕耀;
王颖;
潘道东;
党亚丽;
何俊;
曹锦轩

Publication type:

Article

不同地域典型干腌火腿肌原纤维蛋白的氧化特性及体外消化性对比.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 97, doi. 10.7506/spkx1002-6630-20181005-021

By:

詹光;
乐怡;
王颖;
孙杨赢;
潘道东;
党亚丽;
何俊;
曹锦轩

Publication type:

Article

不同含氧气调包装方式对调理鸭肉制品的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 216, doi. 10.7506/spkx1002-6630-20180730-362

By:

党亚丽;
徐思雨;
曹锦轩;
孙杨赢;
潘道东

Publication type:

Article

H核磁共振结合多元统计方法分析糟鸭加工过程中滋味化合物的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 233, doi. 10.7506/spkx1002-6630-20180416-208

By:

周楠楠;
楼宵玮;
王颖;
潘道东;
孙杨赢;
党亚丽;
曹锦轩

Publication type:

Article

莲子心化学成分及其提取、药理作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 329, doi. 10.7506/spkx1002-6630-201823047

By:

赵秀玲;
党亚丽

Publication type:

Article

苦味肽抗氧化活性延长食品保鲜.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 2, p. 375

By:

邓尚贵;
余妙灵;
甄兴华;
黄友坤;
朱科桦;
霍建聪;
袁鹏翔;
高元沛;
党亚丽;
关丽萍;
罗成

Publication type:

Article