Works matching AU 张万刚

Results: 22

热压结合处理对绿色魏斯氏菌生理特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20181120-230

By:

余龙霞;
吴香;
李新福;
张万刚;
李聪;
徐宝才

Publication type:

Article

高功率超声波对蛋白质功能特性的影响及其在肉品加工中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 289, doi. 10.7506/spkx1002-6630-20181105-053

By:

康大成;
刘云国;
张万刚

Publication type:

Article

再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20180314-182

By:

赵尹毓;
田筱娜;
周光宏;
张万刚

Publication type:

Article

再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 16, doi. 10.7506/spkx1002-6630-20180109-108

By:

赵尹毓;
田筱娜;
周光宏;
张万刚

Publication type:

Article

宰后电刺激对新疆多浪羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 71, doi. 10.7506/spkx1002-6630-20171024-273

By:

闫祥林;
任晓镤;
刘瑞;
程玉平;
张万刚;
周光宏

Publication type:

Article

不同屠宰方式对新疆多浪羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 73, doi. 10.7506/spkx1002-6630-201817012

By:

闫祥林;
任晓镤;
刘瑞;
谢婷婷;
程玉平;
张万刚;
周光宏

Publication type:

Article

饲养方式对新疆多浪羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 80, doi. 10.7506/spkx1002-6630-201815012

By:

闫祥林;
任晓镤;
刘瑞;
程玉平;
张舒翔;
张万刚;
周光宏

Publication type:

Article

迷迭香提取物在体外和萨拉米中的抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 68, doi. 10.7506/spkx1002-6630-201813011

By:

姜蕾;
康大成;
张万刚;
周光宏

Publication type:

Article

生鲜牛肉中的腐败微生物概述.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 289, doi. 10.7506/spkx1002-6630-201813043

By:

张一敏;
朱立贤;
张万刚;
董鹏程;
郝剑刚;
罗欣

Publication type:

Article

超低温双螺旋速冻对猪背最长肌加工品质的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 264, doi. 10.13982/j.mfst.1673-9078.2023.2.0324

By:

王艺娇;
Casey, David S.;
沈婷;
张万刚

Publication type:

Article

脂肪对不同熟化温度下乳化肠挥发性成分的影响.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 43, doi. 10.13386/j.issn1002-0306.2022120177

By:

王旭;
李聪;
张万刚;
王颖;
徐宝才

Publication type:

Article

产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 228, doi. 10.7506/spkx1002-6630-20191118-207

By:

吴颖;
赖利先;
张万刚

Publication type:

Article

包装方式对牛肉贮藏过程中蛋白质氧化及降解的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 18, p. 308, doi. 10.11975/j.issn.1002-6819.2018.18.038

By:

扶庆权;
张万刚;
宋尚新;
王海鸥;
陈守江

Publication type:

Article

金华火腿中生物活性肽的血管紧张素转化酶调节功能及其分离纯化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 78, doi. 10.16429/j.1009-7848.2023.05.009

By:

邢路娟;
郝月静;
左庆翔;
周光宏;
张万刚

Publication type:

Article

金华火腿中生物活性肽的抗高血压活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 135, doi. 10.16429/j.1009-7848.2023.01.014

By:

邢路娟;
左庆翔;
郝月静;
傅丽娟;
张万刚

Publication type:

Article

食源性抗炎活性肽的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 343, doi. 10.16429/j.1009-7848.2022.08.037

By:

傅丽娟;
邢路娟;
张万刚

Publication type:

Article

微冻液快速冷冻对猪背最长肌加工品质的影响.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2017, v. 40, n. 6, p. 1125, doi. 10.7685/jnau.201701016

By:

程玉平;
康大成;
张舒翔;
周光宏;
张万刚

Publication type:

Article

两株发酵乳杆菌体外抗氧化活性研究.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2017, v. 40, n. 5, p. 915, doi. 10.7685/jnau.201612050

By:

蒋雨鹤;
康大成;
周光宏;
张万刚

Publication type:

Article

金华火腿粗肽液对ＰＣ12 细胞氧化损伤的保护作用.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 5, p. 852, doi. 10.7685/jnau.201601032

By:

胡亚亚;
邢路娟;
周光宏;
张万刚

Publication type:

Article

一种基于生物阻抗的冷鲜猪肉新鲜度检测方法研究.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 5, p. 845, doi. 10.7685/jnau.201601017

By:

谢翌冬;
肖卫民;
康大成;
周光宏;
徐幸莲;
张万刚

Publication type:

Article

ＳＰＭＥ-ＧＣ-ＭＳ法分析德州扒鸡挥发性风味成分的条件优化及成分分析

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 3, p. 495, doi. 10.7685/jnau.201509034

By:

王学敬;
李聪;
王玉峰;
王赟;
张万刚;
徐宝才

Publication type:

Article

传统工艺和新工艺金华火腿中抗氧化肽的比较.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 2, p. 312, doi. 10.7685/jnau.201508028

By:

郑锦晓;
胡亚亚;
邢路娟;
周光宏;
张万刚

Publication type:

Article