柠檬酸处理对乳清分离蛋白凝胶特性的影响.
- Published in:
- Food Research & Development, 2020, v. 41, n. 2, p. 22, doi. 10.12161/j.issn.1005-6521.2020.02.005
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- Publication type:
- Article
Works by 姜瞻梅
Results: 6
1
2
基于静电纺丝的生物活性物质封装体系及其在 食品抑菌包装中的应用进展.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 246, doi. 10.7506/spkx1002-6630-20240611-071
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- Publication type:
- Article
3
油脂体的组成、结构及氧化稳定性研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 293, doi. 10.7506/spkx1002-6630-20221024-250
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- Publication type:
- Article
4
3 种天然酚类物质对大豆油脂体稳定性及体外消化性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 10, doi. 10.7506/spkx1002-6630-20210302-020
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- Publication type:
- Article
5
营养胁迫植物乳杆菌KLDS 1.0328的生理特性及其 冷冻干燥菌粉贮存稳定性分析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 155, doi. 10.7506/spkx1002-6630-20200712-156
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- Publication type:
- Article
6
东北酸菜中乳酸菌的分离鉴定与 耐酸性菌株的筛选.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 99, doi. 10.7506/spkx1002-6630-20180524-348
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- Publication type:
- Article