白参菌粉添加量对饼干品质及其 淀粉消化性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 85, doi. 10.13386/j.issn1002-0306.2024050008
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- Publication type:
- Article
Works by 庄永亮
Results: 6
1
2
云南3个主栽品种核桃多肽的制备 及体外抗氧化活性的研究.
- Published in:
- China Oils & Fats, 2025, v. 50, n. 2, p. 51, doi. 10.19902/j.cnki.zgyz.1003-7969.230476
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- Publication type:
- Article
3
玉米醇溶蛋白-茶多酚-苹果果胶自组装涂膜对 鲜核桃仁的保鲜效果.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 236, doi. 10.7506/spkx1002-6630-20241010-051
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- Publication type:
- Article
4
白啤中二肽基肽酶 -IV 抑制肽的虚拟 筛选及活性分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 81, doi. 10.7506/spkx1002-6630-20210607-089
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- Publication type:
- Article
5
红毛丹果皮中老鹳草素的分离纯化及其热稳定性.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 44, doi. 10.7506/spkx1002-6630-20200703-036
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- Publication type:
- Article
6
云南鲷鱼骨胶原蛋白的制备及其理化性质.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 35, doi. 10.7506/spkx1002-6630-201813006
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- Publication type:
- Article