高压均质对大豆分离蛋白乳液流变学特性和 氧化稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 80, doi. 10.7506/spkx1002-6630-20181119-221
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- Article
Works matching AU 徐 晔
Results: 7
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食品中生物胺含量及生物胺氧化酶的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 341, doi. 10.7506/spkx1002-6630-20171205-054
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- Article
3
pH 偏移结合热处理对大豆蛋白柔性与乳化性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 22, doi. 10.7506/spkx1002-6630-201814004
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- Article
4
不同热处理大豆蛋白柔性与结构的关系.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 85, doi. 10.7506/spkx1002-6630-201807013
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- Publication type:
- Article
5
姜荷花苞片实时荧光定量 PCR 内参基因筛选.
- Published in:
- Guangdong Agricultural Sciences, 2025, v. 52, n. 2, p. 108, doi. 10.16768/j.issn.1004-874X.2025.02.009
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- Article
6
原料肉贮藏时间对牛肉发酵香肠中微生物菌相 变化和蛋白质降解的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 184, doi. 10.7506/spkx1002-6630-20200414-183
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- Article
7
超声辅助制备抗冻融大豆分离蛋白工艺优化.
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- Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 14, p. 272, doi. 10.11975/j.issn.1002-6819.2016.14.036
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- Article