不同产地紫苏水提物对调理鲢鱼片 气味品质的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 102, doi. 10.13386/j.issn1002-0306.2024050167
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- Publication type:
- Article
Works by 尤 娟
Results: 10
1
2
预处理方式对大鲵汤品质特性的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 12, p. 147
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- Publication type:
- Article
3
太湖地区优良食味粳稻品种 (系) 综合性状对比研究.
- Published in:
- Journal of Anhui Agricultural Sciences, 2023, v. 51, n. 22, p. 26, doi. 10.3969/j.issn.0517-6611.2023.22.007
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- Publication type:
- Article
4
滋味物质在不同交联度鱼糜凝胶中的释放动力学分析.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 11, p. 335, doi. 10.11975/j.issn.1002-6819.2022.11.037
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- Publication type:
- Article
5
基于GC-IMS 分析采肉次数对鱼糜风味 特征的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 47, doi. 10.13386/j.issn1002-0306.2023030204
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- Publication type:
- Article
6
宰杀前放血和冷胁迫处理对生鲜鲢鱼片 风味品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 8, doi. 10.7506/spkx1002-6630-20240708-079
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- Publication type:
- Article
7
超声预处理对鲜湿鱼粉品质的影响及其作用机制.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 213, doi. 10.7506/spkx1002-6630-20231006-016
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- Publication type:
- Article
8
高强度超声处理对不同盐浓度下鲢鱼肌球 蛋白理化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 67, doi. 10.7506/spkx1002-6630-20210209-154
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- Publication type:
- Article
9
高强度超声作用下鲢鱼肌球蛋白的结构及 流变学特性变化.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 77, doi. 10.7506/spkx1002-6630-20180205-064
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- Publication type:
- Article
10
不同质量浓度鲢鱼肌球蛋白低温自组装 动力学及理化性质.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20180614-273
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- Publication type:
- Article