萝卜籽粕蛋白质的组成及功能性质.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 117, doi. 10.7506/spkx1002-6630-201803018
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- Publication type:
- Article
Works by 康超娣
Results: 6
1
2
蛋白质组学在肉类真实性鉴别中的应用研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 286, doi. 10.7506/spkx1002-6630-20201206-065
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- Publication type:
- Article
3
液相色谱-串联质谱法对牛肉中掺假成分的 相对定量分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 270, doi. 10.7506/spkx1002-6630-20210410-135
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- Publication type:
- Article
4
基于多元统计分析的牛排掺假定量 判别及差异分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 276, doi. 10.7506/spkx1002-6630-20210104-025
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- Publication type:
- Article
5
常压等离子体射流对鸡肉肌原纤维蛋白结构和 流变特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 124, doi. 10.7506/spkx1002-6630-20190916-202
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- Publication type:
- Article
6
牛肌红蛋白热加工过程中多肽稳定性影响因素 分析及其在真实性鉴别中的应用.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20200327-405
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- Publication type:
- Article