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温度对碱作用下卵白蛋白-葡萄糖体系色泽、 理化特性及抗氧化活性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 33, doi. 10.7506/spkx1002-6630-20211010-092
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白玉菇中鲜味肽的分离鉴定及呈味特性分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 252, doi. 10.7506/spkx1002-6630-20201210-115
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- Article
蛋黄蛋白-植酸静电复合物对蛋黄乳液 物理稳定性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20201010-074
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- Article
复合卵白蛋白-大豆分离蛋白对肉糜凝胶特性和 微观结构的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 22, doi. 10.7506/spkx1002-6630-20200810-134
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- Article
重组肉中常用黏合剂的研究进展.
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- Journal of Food Science & Biotechnology, 2024, v. 43, n. 2, p. 1, doi. 10.12441/spyswjs.20230105003
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- Article
气相色谱法同时检测食品中9种常见食品添加剂.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 14, p. 5684
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- Article
高通量测序方法分析冰鲜鸡肉保鲜期间微生物菌相变化研究.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 11, p. 3319
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- Article
“一中心·二融合·六支撑”的食品卓越工程人才培养模式探索与实践.
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- Journal of Anhui Agricultural Sciences, 2024, v. 52, n. 13, p. 272, doi. 10.3969/j.issn.0517-6611.2024.13.066
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- Article
基于MPC 的三容水箱液位跟踪控制的快速实现.
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- Experimental Technology & Management, 2020, v. 37, n. 7, p. 145, doi. 10.16791/j.cnki.sjg.2020.07.033
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- Article
‘修水化红’甜橙皮热风干燥动力学及其 品质特性分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 141, doi. 10.7506/spkx1002-6630-20190710-132
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- Article
低酰基和高酰基结冷胶对模型饮料中百香果皮 花色苷热稳定性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 69, doi. 10.7506/spkx1002-6630-20190422-290
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- Article
蛋清基脂肪替代品对冰淇淋的理化性质及 微观结构的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 74, doi. 10.7506/spkx1002-6630-20181124-281
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- Article
黄龙病对纽荷尔脐橙品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 48, doi. 10.7506/spkx1002-6630-20180329-394
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- Article
不同处理方式下蛋白质结构变化与 体外消化性关系研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 327, doi. 10.7506/spkx1002-6630-20180612-181
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- Article
蛋源性活性组分对炎症性肠病的缓解作用研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 321, doi. 10.7506/spkx1002-6630-201805047
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- Article