冷藏期间滩羊肉保水性变化的机制.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 191, doi. 10.7506/spkx1002-6630-20210809-121
- By:
- Publication type:
- Article
Works matching AU 尤丽琴
Results: 10
1
2
不同高温烹饪方式加工过程中滩羊肉 风味化合物的差异比较.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 166, doi. 10.7506/spkx1002-6630-20200808-114
- By:
- Publication type:
- Article
3
蛋白质组学揭示滩羊宰后成熟过程中 风味前体物质的变化机理.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 20, doi. 10.7506/spkx1002-6630-20200807-105
- By:
- Publication type:
- Article
4
滩羊肌肉在煮制过程中可挥发性化合物的变化.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 165, doi. 10.7506/spkx1002-6630-20191024-252
- By:
- Publication type:
- Article
5
超高效液相色谱-质谱法检测滩羊宰后成熟过程中 风味前体物质的变化.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 171, doi. 10.7506/spkx1002-6630-20181217-178
- By:
- Publication type:
- Article
6
基于气相色谱-质谱、液相色谱-质谱技术 研究贮藏过程中滩羊肉脂肪代谢通路转换.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 171, doi. 10.7506/spkx1002-6630-20181210-115
- By:
- Publication type:
- Article
7
冷鲜滩羊肉贮藏中菌体蛋白质的变化对 微生物代谢产物的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 231, doi. 10.7506/spkx1002-6630-20181207-096
- By:
- Publication type:
- Article
8
基于气相色谱-质谱和液相色谱-质谱技术的 冷鲜滩羊肉贮藏中脂肪差异代谢物检测.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 195, doi. 10.7506/spkx1002-6630-20180724-297
- By:
- Publication type:
- Article
9
中式炒制滩羊肉香气活性物质分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 311, doi. 10.16429/j.1009-7848.2023.05.031
- By:
- Publication type:
- Article
10
滩羊肉嫩度形成中<sup>2+</sup>氛的信号转导作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 214, doi. 10.16429/j.1009-7848.2022.12.022
- By:
- Publication type:
- Article