胡萝卜汁对肌原纤维蛋白凝胶性质的 修饰作用.
- Published in:
- Food Research & Development, 2019, v. 40, n. 10, p. 1, doi. 10.3969/j.issn.1005-6521.2019.10.001
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- Publication type:
- Article
Works matching AU 孙卫青
Results: 8
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3 种多酚对腐败希瓦氏菌的抑菌效果和机理.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20230901-008
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- Article
3
低氧胁迫对鱼肉品质影响机制的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 292, doi. 10.7506/spkx1002-6630-20201013-102
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- Article
4
运输应激对鱼类生理特性和肌肉品质影响的 研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 311, doi. 10.7506/spkx1002-6630-20200302-036
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- Article
5
基于响应面全局优化技术的蜂窝板材料性能参数修正.
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- Journal of Materials Engineering / Cailiao Gongcheng, 2019, v. 47, n. 5, p. 159, doi. 10.11868/j.issn.1001-4381.2017.001286
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- Article
6
多层生物基薄膜在食品包装领域的应用研究进展.
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- Modern Food Science & Technology, 2025, v. 41, n. 3, p. 426, doi. 10.13982/j.mfst.1673-9078.2025.3.0009
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- Article
7
超声波及直流磁场对淘汰蛋鸡鸡胸肉糜 理化性质和凝胶特性的影响.
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- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 178, doi. 10.13982/j.mfst.1673-9078.2024.12.1445
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- Article
8
电商物流过程中温度波动对鮰鱼片冷藏品质的变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 124, doi. 10.13982/j.mfst.1673-9078.2023.8.0855
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- Article