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基于GC-IMS 技术分析五种市售不同工艺油 莎豆油理化品质与风味差异.
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- Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 258, doi. 10.13386/j.issn1002-0306.2023030018
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- Article
EICU清醒病人尊严缺失感真实体验的 质性研究.
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- Chinese General Practice Nursing, 2023, v. 21, n. 26, p. 3714, doi. 10.12104/j.issn.1674-474&2023.26.031
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制备工艺对油莎豆油理化性质、营养成分 和氧化稳定性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 64, doi. 10.7506/spkx1002-6630-20220523-285
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- Article
富含多不饱和脂肪酸的油脂微囊化研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 376, doi. 10.16429/j.1009-7848.2022.09.038
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制备工艺对番茄籽油品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 76, doi. 10.7506/spkx1002-6630-20201201-012
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- Article
新疆两种亚麻籽转录组分析及籽油香气 差异基因挖掘.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 70, doi. 10.7506/spkx1002-6630-20201120-213
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- Article
加热温度对新疆马脂理化性质、脂肪酸及 挥发性风味化合物的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 54, doi. 10.7506/spkx1002-6630-20200628-363
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不同工艺核桃油挥发性物质比对及 关键香气成分表征.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 185, doi. 10.7506/spkx1002-6630-20200901-006
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- Article