不同干燥方式对滑子蘑滋味物质的影响.
- Published in:
- Storage & Process, 2022, n. 10, p. 69, doi. 10.3969/j.issn.1009-6221.2022.10.010
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- Publication type:
- Article
Works by 张业尼
Results: 11
1
2
海藻酸钠与滑菇肽复合涂膜对 香菇保鲜效果的影响.
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- Food Research & Development, 2024, v. 45, n. 24, p. 42, doi. 10.12161/j.issn.1005‐6521.2024.24.006
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- Article
3
不同干燥方式对滑子蘑挥发性风味成分的影响.
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- Food Research & Development, 2023, v. 44, n. 15, p. 142, doi. 10.12161/j.issn.1005-6521.2023.15.021
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- Publication type:
- Article
4
多糖与蛋白质相互作用及其复合物的 功能特性.
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- Food Research & Development, 2023, v. 44, n. 10, p. 220, doi. 10.12161/j.issn.1005-6521.2023.10.030
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- Publication type:
- Article
5
复合生物保鲜剂对南美白对虾保鲜效果的 研究.
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- Food Research & Development, 2022, v. 43, n. 5, p. 84, doi. 10.12161/j.issn.1005-6521.2022.05.013
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- Publication type:
- Article
6
复合生物保鲜剂在南美白对虾保鲜中的应用.
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- Food Research & Development, 2021, v. 42, n. 9, p. 205, doi. 10.12161/j.issn.1005-6521.2021.09.030
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- Publication type:
- Article
7
生物保鲜剂应用于水产品保鲜的研究进展.
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- Food Research & Development, 2019, v. 40, n. 18, p. 208, doi. 10.12161/j.issn.1005-6521.2019.18.037
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- Publication type:
- Article
8
基于细胞氧化应激模型的南瓜多糖与人参皂苷 联合抗氧化作用研究.
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- Food Research & Development, 2019, v. 40, n. 8, p. 40, doi. 10.3969/j.issn.1005-6521.2019.08.007
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- Publication type:
- Article
9
滑菇肽对青春双歧杆菌的益生作用.
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- Food Research & Development, 2019, v. 40, n. 2, p. 162, doi. 10.3969/j.issn.1005-6521.2019.02.030
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- Publication type:
- Article
10
过氧化氢诱导HepG2细胞氧化应激模型的建立.
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- Food Research & Development, 2018, v. 39, n. 5, p. 160, doi. 10.3969/j.issn.1005-6521.2018.05.029
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- Publication type:
- Article
11
二氧化氯对'克瑞森无核'葡萄贮藏品质的影响.
- Published in:
- Storage & Process, 2025, n. 2, p. 30, doi. 10.3969/j.issn.1009-6221.2025.02.004
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- Publication type:
- Article