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微酸性电解水浸渍对天麻鲜切片贮藏品质 影响的动力学研究.
- Published in:
- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 303, doi. 10.13386/j.issn1002-0306.2023010148
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- Article
微酸性电解水-超声波并行联合处理对鲜切生菜 表面大肠杆菌杀菌效果的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 210, doi. 10.7506/spkx1002-6630-20230701-004
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- Article
玫瑰辣酱工艺研究及货架期预测.
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- Food Research & Development, 2024, v. 45, n. 10, p. 109, doi. 10.12161/j.issn.1005-6521.2024.10.015
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- Article
微酸性电解水浸渍对天麻鲜切片贮藏品质的 影响.
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- Food Research & Development, 2023, v. 44, n. 13, p. 14, doi. 10.12161/j.issn.1005-6521.2023.13.003
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- Article
响应面法优化天麻发酵液发酵工艺.
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- Food Research & Development, 2023, v. 44, n. 4, p. 162, doi. 10.12161/j.issn.1005-6521.2023.04.024
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- Article
半胱氨酸对模拟体系中丙烯酰胺的 抑制作用研究.
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- Food Research & Development, 2022, v. 43, n. 5, p. 1, doi. 10.12161/j.issn.1005-6521.2022.05.001
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- Article
EGCG 与乳清蛋白相互作用的光谱分析.
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- Food Research & Development, 2020, v. 41, n. 1, p. 7, doi. 10.12161/j.issn.1005-6521.2020.01.002
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- Article
天麻核桃糕的研制.
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- Storage & Process, 2024, n. 5, p. 54
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- Article
不同熟度竹筒饭在不同灭菌和储藏条件下的 品质变化.
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- Storage & Process, 2024, n. 2, p. 14, doi. 10.3969/j.issn.1009-6221.2022.02.003
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- Article
不同熟度竹筒饭在不同灭菌和储藏条件下的 品质变化.
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- Storage & Process, 2022, n. 2, p. 14, doi. 10.3969/j.issn.1009-6221.2022.02.003
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- Article
氨基酸对葡萄糖-天冬酰胺模拟体系中丙烯酰胺形成的抑制作用研究.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2565
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- Article
微酸性电解水凝胶对天麻鲜切片贮藏品质的影.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2625
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- Article
预处理对云南脆皮薯条中丙烯酰胺形成的抑制效果研究.
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- Journal of Food Safety & Quality, 2020, v. 11, n. 19, p. 6841
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- Article