Works matching AU 彭郁

Results: 8

低共熔溶剂在类胡萝卜素提取上的应用研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 352, doi. 10.13386/j.issn1002-0306.2023030058

By:

高婧宇;
谢龙莉;
陈楠;
吴帆;
彭郁;
李茉;
倪元颖;
温馨

Publication type:

Article

植物基肉制品的减钠策略研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 367, doi. 10.7506/spkx1002-6630-20240612-078

By:

王睿;
彭郁;
单子明;
李茉;
温馨;
倪元颖

Publication type:

Article

植物油脂体提取及稳定性评价研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 251, doi. 10.7506/spkx1002-6630-20231009-052

By:

单子明;
彭郁;
秦琛强;
傅娆;
李茉;
倪元颖;
温馨

Publication type:

Article

食品增稠剂对果酱质地的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 272, doi. 10.7506/spkx1002-6630-20230922-212

By:

刘星宇;
高婧宇;
彭郁;
李茉;
倪元颖;
温馨

Publication type:

Article

芝麻油脂体可食用膜的制备及其在草莓保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 243, doi. 10.7506/spkx1002-6630-20230803-027

By:

秦琛强;
李方束;
傅娆;
梅雅欣;
彭郁;
李茉;
倪元颖;
温馨

Publication type:

Article

高新技术在天然产物及其健康食品加工中的应用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 335, doi. 10.7506/spkx1002-6630-20230821-155

By:

朱吟非;
康淞皓;
刘星宇;
彭郁;
李茉;
倪元颖;
温馨

Publication type:

Article

外源蛋白对大豆油脂体稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20220207-017

By:

刘子豪;
梅雅欣;
彭郁;
傅娆;
秦琛强;
倪元颖;
温馨

Publication type:

Article

集團垂直董事跨坐與績效: 內部董事與結構洞的調節效果.

Published in:

Journal of Management & Systems, 2025, v. 32, n. 1, p. 1, doi. 10.29416/JMS.202501_32(1).0001

By:

彭郁潔;
朱⽂儀

Publication type:

Article

Works matching AU 彭 郁

Works matching AU 彭郁