积雪草多糖制备、结构表征及其抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 21, p. 1, doi. 10.12161/j.issn.1005-6521.2023.21.001
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- Article
Works matching AU 宋璐杉
Results: 5
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钙结合卵黄高磷蛋白磷酸肽的制备及其 肽钙螯合物的结构表征.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 125, doi. 10.7506/spkx1002-6630-20220414-167
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- Article
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基于高效液相色谱法的麻辣火锅底料辣度分级 模型建立及其在熬煮过程中的变化.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 233, doi. 10.7506/spkx1002-6630-20190929-356
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- Article
4
烫煮后麻辣火锅底料汤底及食材中 辣椒素类物质的迁移变化.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 304, doi. 10.7506/spkx1002-6630-20181228-335
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- Article
5
卵黄高磷蛋白肽-亚铁螯合物的制备及其稳定性分析.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 27
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- Article