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两条鲢鱼小清蛋白源抗冻肽的活性 及作用机制比较.
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- Food & Machinery, 2024, n. 4, p. 7, doi. 10.13652/j.spjx.1003.5788.2024.80185
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- Article
红曲鲜鱼中原生乳酸菌菌株筛选及发酵工艺优化.
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- Food & Machinery, 2023, n. 8, p. 175, doi. 10.13652/j.spjx.1003.5788.2023.60040
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- Article
豆浆中食盐添加量对白豆干质构特性的影响.
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- Food & Machinery, 2023, n. 4, p. 19, doi. 10.13652/j.spjx.1003.5788.2023.60002
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- Article
不漂洗鲢鱼鱼糜浸渍冻藏及其品质变化.
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- Food & Machinery, 2023, n. 2, p. 120, doi. 10.13652/j.spjx.1003.5788.2022.81001
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- Article
杂粮面包预拌粉的烘焙品质改良.
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- Food & Machinery, 2023, n. 1, p. 195, doi. 10.13652/j.spjx.1003.5788.2022.80759
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- Article
干制工艺对鲍鱼品质及晩期糖化 终末产物含量的影响.
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- Food & Machinery, 2022, n. 7, p. 13, doi. 10.13652/j.spjx.l003.578.2022.80180
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- Article
贮藏过程中米谷蛋白纤维聚集体 理化性质变化规律.
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- Food & Machinery, 2022, n. 6, p. 137, doi. 10.13652/j.spjx.1003.5788.2022.60037
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- Article
基于 Lasso 回归模型研究抗冻肽性质对 冷冻鱼糜肌原纤维蛋白的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 8, doi. 10.7506/spkx1002-6630-20230912-096
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- Article
我国发酵鱼制品菌群组成与风味代谢 相关性研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 281, doi. 10.7506/spkx1002-6630-20230810-069
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- Article
油脂对鱼糜凝胶品质的影响研究进展.
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- China Oils & Fats, 2023, v. 48, n. 9, p. 37, doi. 10.19902/j.cnki.zgyz.1003-7969.220303
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- Article
未漂洗鱼糜冻藏过程中晚期糖化终末产物形成及机制.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 9, p. 233, doi. 10.16429/j.1009-7848.2023.09.024
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- Article
米谷蛋白淀粉样纤维聚集体自组装过程中蛋白质结构演变、 功能性质及体外消化性研究.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 3, p. 30, doi. 10.16429/j.1009-7848.2023.03.004
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- Article
LiaX家族表面蛋白LPL9_0968在副干酪乳杆菌L9胆盐胁迫 应激中的作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 12, p. 104, doi. 10.16429/j.l009-7848.2022.12.011
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- Article
油脂添加对冻融鱼糜凝胶结构和 大变形行为的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 22, doi. 10.7506/spkx1002-6630-20221002-007
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- Article
壳聚糖复合保鲜对冷藏草鱼肌肉蛋白质组的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 147, doi. 10.7506/spkx1002-6630-20220331-394
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- Article
冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 45, doi. 10.7506/spkx1002-6630-20220120-208
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- Article
低温冷链贮藏对鱼糜凝胶化学作用力和肌原 纤维蛋白结构及功能特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20220512-156
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- Article
鲢鱼酶解产物对冷冻面团品质特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 9, doi. 10.7506/spkx1002-6630-20210128-325
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- Article
壳聚糖复合保鲜对草鱼肌肉品质变化的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 220, doi. 10.7506/spkx1002-6630-20200403-035
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- Article
鲜切莲藕腐败的荧光检测方法.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 270, doi. 10.7506/spkx1002-6630-20191017-166
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- Article
壳聚糖复合保鲜对草鱼肌肉蛋白质变化的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 207, doi. 10.7506/spkx1002-6630-20190127-348
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- Article