液相色谱-串联质谱测定葡萄酒中4-乙基苯酚和 4-乙基愈创木酚.
- Published in:
- Journal of Food Safety & Quality, 2018, v. 9, n. 16, p. 4407
- By:
- Publication type:
- Article
Works by 刘忠义
Results: 8
1
2
复配稳定剂稳定芒果酸奶凝乳结构的作用机理.
- Published in:
- Acta Agriculturae Zhejiangensis, 2020, v. 32, n. 7, p. 1082, doi. 10.3969/j.issn.1004-1524.2020.06.16
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- Publication type:
- Article
3
棕榈油添加量对面团质量的影响.
- Published in:
- Food & Machinery, 2022, n. 5, p. 179, doi. 10.13652/j.spjx.1003.5788.2022.90054
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- Publication type:
- Article
4
油脂对面团特性及面制品品质影响研究进展.
- Published in:
- Food & Machinery, 2021, n. 10, p. 235, doi. 10.13652/j.issn.1003-5788.2021.10.041
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- Publication type:
- Article
5
益肾排石方的指纹图谱及功效关联物质的作用机制.
- Published in:
- Chinese Journal of Applied Chemistry, 2023, v. 40, n. 11, p. 1558, doi. 10.19894/j.issn.1000-0518.230165
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- Publication type:
- Article
6
肠膜明串珠菌对蜜柚果醋酿造过程中品质变化影响.
- Published in:
- China Brewing, 2020, v. 39, n. 1, p. 129, doi. 10.11882/j.issn.0254-5071.2020.01.025
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- Publication type:
- Article
7
不同蛋白酶水解牛肉蛋白产物的ACE抑制活力比较.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 10, p. 197
- By:
- Publication type:
- Article
8
低温贮藏时间对黄浆水酸奶稳定性的影响.
- Published in:
- Journal of Northwest A & F University - Natural Science Edition, 2023, v. 51, n. 3, p. 132, doi. 10.13207/j.cnki.jnwafu.2023.03.014
- By:
- Publication type:
- Article