Works matching AU 孙学颖

Results: 8

戊糖片球菌 37X‐9 和茶多酚对发酵羊肉香肠生物胺及品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 22, p. 31, doi. 10.12161/j.issn.1005-6521.2024.22.005

By:

孙尔科;
孙学颖;
孙立娜;
李晓彤;
靳烨;
赵丽华

Publication type:

Article

不同犊牛肉加工产品中挥发性风味成分分析.

Published in:

Food Research & Development, 2022, v. 43, n. 12, p. 177, doi. 10.12161/j.issn.1005-6521.2022.12.023

By:

郭进;
孙学颖;
杜梅;
王丹;
王惠汀赵;
丽华;
靳烨

Publication type:

Article

肉制品中杂环胺类化合物形成及控制措施的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 5, p. 195, doi. 10.12161/j.issn.1005-6521.2022.05.029

By:

王惠汀;
孙学颖;
王丹;
郭进;
靳烨;
赵丽华

Publication type:

Article

腌腊肉制品生物胺含量及其品质的分析比较.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 79, doi. 10.12161/j.issn.1005-6521.2022.03.012

By:

王丹;
孙学颖;
刘建林;
晓燕;
刘培清;
赵丽华;
靳烨

Publication type:

Article

发酵肉制品中微生物对生物胺形成机理的影响研究.

Published in:

Food Research & Development, 2021, v. 42, n. 8, p. 218, doi. 10.12161/j.issn.1005-6521.2021.08.036

By:

王丹;
孙学颖;
刘建林;
赵丽华;
靳烨

Publication type:

Article

食品中嘌呤的降低方法及低嘌呤产品研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 179, doi. 10.12161/j.issn.1005-6521.2020.02.031

By:

刘建林;
孙学颖;
辛晓琦;
杜梅;
王倩;
赵丽华;
靳烨

Publication type:

Article

发酵剂和蛋清对调理肉饼中亚硝胺含量的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 177, doi. 10.16429/j.1009-7848.2021.09.019

By:

孙学颖;
王甜;
刘建林;
王丹;
张晓蓉;
靳禅;
赵丽华

Publication type:

Article

菌株 X3-2B 和 37X-3 体外抑制黄嘌呤氧化酶能力及其对小鼠高尿酸血症缓解作用的研究

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 145, doi. 10.13995/j.cnki.11-1802/ts.037878

By:

王诗琪;
张美枝;
郝世奇;
李佳让;
李晓彤;
王富荣;
孙学颖;
葛雅丽;
赵丽华

Publication type:

Article