超声协同次氯酸钠处理对冷藏鸡胸肉品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 262, doi. 10.7506/spkx1002-6630-20180413-168
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- Article
Works matching AU 慕鸿雁
Results: 6
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不同产地紫苏叶中有效成分的含量分析.
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- Food Research & Development, 2025, v. 46, n. 11, p. 142, doi. 10.12161/j.issn.1005‐6521.2025.11.018
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- Article
3
蜂花粉和蜂蜜的添加及焙烤条件对曲奇 品质及功能特性的影响.
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- Food Research & Development, 2023, v. 44, n. 8, p. 118, doi. 10.12161/j.issn.1005-6521.2023.08.017
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- Article
4
煎炸过程中食品基质对体系内 (E，E) -2，4- 癸二烯醛含量及分布的影响.
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- Food Research & Development, 2022, v. 43, n. 14, p. 32, doi. 10.12161/j.issn.1005-6521.2022.14.005
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- Publication type:
- Article
5
燕麦β-葡聚糖对低盐羊肉肉糜凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 159, doi. 10.7506/spkx1002-6630-20220807-081
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- Article
6
装载α-生育酚的乳木果油固体脂质纳米颗粒的 制备与表征.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 7, doi. 10.7506/spkx1002-6630-20200910-127
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- Article