不同部位牦牛肉涮制加工的适宜性.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 22, p. 244, doi. 10.13386/j.issn1002-0306.2024010059
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- Publication type:
- Article
Works by 刘晓畅
Results: 6
1
2
挥发性风味物质与肌肉蛋白互作机制的 研究进展.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 20, p. 390, doi. 10.13386/j.issn1002-0306.2023110101
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- Publication type:
- Article
3
干法成熟牛肉品质形成与增值途径研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 321, doi. 10.7506/spkx1002-6630-20220915-139
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- Publication type:
- Article
4
电离辐射下调miR-34a-5p促进辐射诱导的肺上皮间质转化.
- Published in:
- Journal of Xi'an Jiaotong University (Medical Sciences), 2020, v. 41, n. 3, p. 333, doi. 10.7652/jdyxb202003005
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- Publication type:
- Article
5
MgCl<sub>2</sub>-谷氨酰胺转氨酶协同诱导糖基化大豆分离 蛋白凝胶的工艺优化及其微胶囊的.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 14, p. 4575
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- Publication type:
- Article
6
静电场对干式成熟牛肉品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2021, v. 12, n. 14, p. 5772
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- Publication type:
- Article