脂肪替代物对低脂再制奶酪品质的影响及其 品质提升策略研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 250, doi. 10.7506/spkx1002-6630-20231122-171
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- Article
Works matching AU 娄新曼
Results: 10
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粮油制品中酸腐味的形成机制及控制研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 405, doi. 10.7506/spkx1002-6630-20221018-167
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- Article
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杏仁中的香气化合物及其风味品质 影响因素研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 320, doi. 10.7506/spkx1002-6630-20220905-053
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- Article
4
蛋白质-香气化合物结合作用的研究方法 及影响因素研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 178, doi. 10.7506/spkx1002-6630-20220603-035
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- Article
5
气味与滋味间相互作用对食品 风味感知影响研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 259, doi. 10.7506/spkx1002-6630-20220515-194
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- Article
6
纤维素基材料在风味物质包埋 和控释中的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 353, doi. 10.7506/spkx1002-6630-20220425-325
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- Article
7
果酒中香气化合物的生物转化与调控 机制研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 36, doi. 10.7506/spkx1002-6630-20220412-131
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- Article
8
奶酪中挥发性硫化物的风味贡献、检测方法及 其生物合成调控的研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5779
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- Article
9
植物蛋白在植物基奶酪中的应用研究进展.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 17, p. 17, doi. 10.11975/j.issn.1002-6819.202402092
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10
内酯类化合物在食品中的风味贡献及形成机制.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 337, doi. 10.13982/j.mfst.1673-9078.2022.5.0954
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- Article