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草菇鲜味肽的分离鉴定及呈味特性分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 235, doi. 10.7506/spkx1002-6630-20211110-124
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- Article
香菇真空冷冻干燥过程中滋味物质动态 变化及鲜味评价.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 91, doi. 10.7506/spkx1002-6630-20200924-309
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- Article
干燥方式对食用菌风味物质影响研究进展.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4877
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- Article
添加灰树花粉面团的酶法改性及面条品质评价.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 23, doi. 10.7506/spkx1002-6630-20200620-272
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- Article
不同品种金针菇特征挥发性物质的差异分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 193, doi. 10.7506/spkx1002-6630-20200804-054
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- Article
羊肚菌酶解液制备美拉德反应肉味调味基料.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 242, doi. 10.7506/spkx1002-6630-20191212-129
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- Article
猴头菇-青稞预糊化粉的添加对桃酥品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 46, doi. 10.7506/spkx1002-6630-20200507-068
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- Article
木耳粉对面团流变学特性及面条品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 43, doi. 10.7506/spkx1002-6630-20190608-079
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- Article
松茸粉对面团流变特性及饼干品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 51, doi. 10.7506/spkx1002-6630-20180818-185
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- Article
4 种蛋白酶水解双孢蘑菇效果比较及 风味蛋白酶水解工艺优化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 276, doi. 10.7506/spkx1002-6630-201824041
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- Article