基于多元统计学方法分析中国不同地区传统 发酵香肠的风味和品质特性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 216, doi. 10.7506/spkx1002-6630-20241107-059
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Works matching AU 扈莹莹
Results: 10
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间歇炸制油循环次数对炸鸡腿风味和 多环芳烃形成的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 267, doi. 10.7506/spkx1002-6630-20241121-159
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- Article
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发酵肉制品中微生物的代谢作用及其对 风味物质形成的影响研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 322, doi. 10.7506/spkx1002-6630-20240409-073
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- Article
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植物提取物对晚期糖基化终产物抑制 机理的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 233, doi. 10.7506/spkx1002-6630-20200404-050
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纳米二氧化钛光催化技术抑菌机制及其 在食品包装中的应用研究发展.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 232, doi. 10.7506/spkx1002-6630-20181211-139
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食盐添加量对哈尔滨风干肠脂质和蛋白氧化及 挥发性化合物形成的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 29, doi. 10.7506/spkx1002-6630-20190203-020
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植物源抗冻蛋白作用机制及其在食品中的应用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 305, doi. 10.7506/spkx1002-6630-20181109-100
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脂肪添加量对发酵香肠脂质和蛋白质氧化及 挥发性化合物形成的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 8, doi. 10.7506/spkx1002-6630-20181022-233
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激光诱导击穿光谱技术及其在食品分析中的应用 研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 293, doi. 10.7506/spkx1002-6630-20180906-070
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大豆生物解离过程中形成的乳状液结构特征.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 14, doi. 10.7506/spkx1002-6630-201805003
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- Article