竣甲基壳聚糖与复合盐单次漂洗对白籬鱼糜品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 169, doi. 10.16429/j.1009-7848.2024.01.018
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- Publication type:
- Article
Works by 张晓傾
Results: 4
1
2
不同鱼皮肽抗氧化活性及结构特性的比较.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 335, doi. 10.16429/j.1009-7848.2023.10.033
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- Publication type:
- Article
3
不同蛋白酶对红娘鱼蛋白水解物的结构特性和生物活性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 81, doi. 10.16429/j.1009-7848.2023.10.009
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- Publication type:
- Article
4
海洋源降血压肽研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 353, doi. 10.16429/j.1009-7848.2022.08.038
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- Publication type:
- Article