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预制藕饼制备工艺优化及其品质分析.
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- Food Research & Development, 2024, v. 45, n. 14, p. 127, doi. 10.12161/j.issn.1005‐6521.2024.14.019
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甘薯生全粉添加量对馒头制作工艺 及品质的影响.
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- Food Research & Development, 2024, v. 45, n. 10, p. 181, doi. 10.12161/j.issn.1005-6521.2024.10.024
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- Article
荞麦面条配方优化及其体外消化特性.
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- Food Research & Development, 2023, v. 44, n. 10, p. 153, doi. 10.12161/j.issn.1005-6521.2023.10.021
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黄甘薯-小麦复配粉理化特性 及其制品品质分析.
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- Food Research & Development, 2023, v. 44, n. 10, p. 91, doi. 10.12161/j.issn.1005-6521.2023.10.013
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- Article
米曲霉发酵提取甘薯中去氢表雄酮 工艺优化.
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- Food Research & Development, 2022, v. 43, n. 14, p. 165, doi. 10.12161/j.issn.1005-6521.2022.14.021
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- Article
不同处理条件下麦麸化学成分 及物化特性比较.
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- Food Research & Development, 2022, v. 43, n. 12, p. 37, doi. 10.12161/j.issn.1005-6521.2022.12.006
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- Article
陈化度对大米成分和蒸煮品质的影响研究.
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- Food Research & Development, 2022, v. 43, n. 12, p. 9, doi. 10.12161/j.issn.1005-6521.2022.12.002
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- Article
不同粒度麦麸对面条蒸煮特性和 质构特性的影响.
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- Food Research & Development, 2022, v. 43, n. 1, p. 1, doi. 10.12161/j.issn.1005-6521.2022.01.001
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- Article
模拟运输振动对莲藕贮藏品质的影响.
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- Food Research & Development, 2021, v. 42, n. 23, p. 53, doi. 10.12161/j.issn.1005-6521.2021.23.009
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- Article
半干马铃薯热干面制作工艺研究.
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- Food Research & Development, 2021, v. 42, n. 22, p. 90, doi. 10.12161/j.issn.1005-6521.2021.22.014
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- Article
黄豆豆丝制作配方优化及其淀粉消化特性研究.
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- Food Research & Development, 2021, v. 42, n. 5, p. 125, doi. 10.12161/j.issn.1005-6521.2021.05.021
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- Article
二氧化氯和臭氧杀菌处理对菜心贮藏品质的 影响.
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- Food Research & Development, 2020, v. 41, n. 9, p. 98, doi. 10.12161/j.issn.1005-6521.2020.09.016
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- Article
超声波辅助碱法提取麦麸蛋白工艺及特性研究.
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- Food Research & Development, 2018, v. 39, n. 19, p. 57, doi. 10.3969/j.issn.1005-6521.2018.19.011
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- Article
稻米食味品质影响因素研究进展.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 234, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231130009
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- Article
马铃薯鲜湿面的制备及其品质评价.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 3, p. 26
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- Article
葛根全粉挤压膨化棒工艺优化及其品质分析.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 16, p. 250
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- Article
不同干燥方式对甘薯叶理化特性和 抗氧化能力的影响.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 78
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- Article
花色苷结构与呈色稳定性研究进展.
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- Modern Food Science & Technology, 2024, v. 40, n. 6, p. 336, doi. 10.13982/j.mfst.1673-9078.2024.6.0582
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富硒与普通稻米理化性质和蒸煮食味品质分析.
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- Modern Food Science & Technology, 2024, v. 40, n. 1, p. 112, doi. 10.13982/j.mfst.1673-9078.2024.1.0102
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- Article
富硒糙米不同碾磨级分米糠蛋白的硒含量 及其功能特性.
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- Modern Food Science & Technology, 2023, v. 39, n. 12, p. 20, doi. 10.13982/j.mfst.1673-9078.2023.12.0071
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- Article
不同热处理下橡子淀粉理化性质和体外消化性分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 11, p. 118, doi. 10.13982/j.mfst.1673-9078.2023.11.0006
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- Article
基于高通量测序技术分析菜心切口处 微生物多样性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 150, doi. 10.7506/spkx1002-6630-20210205-102
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- Article
马铃薯膳食纤维物化特性分析及其对马铃薯 热干面品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 87, doi. 10.7506/spkx1002-6630-20171213-151
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- Article
包装材料对鲜切西兰花贮藏品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 246, doi. 10.7506/spkx1002-6630-201813037
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- Article
紫薯-中筋复配粉的理化特性及其馒头制品品质分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 7, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.7.0906
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- Article
不同品种糙米营养品质和理化特性比较c.
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- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 37, doi. 10.13982/j.mfst.1673-9078.2023.6.0680
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- Article
甘薯去氢表雄酮的体外抗氧化活性与抗癌功效初探.
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- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 71, doi. 10.13982/j.mfst.1673-9078.2022.9.1171
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- Article
陈化前后大米的淀粉结构及理化性质分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 126, doi. 10.13982/j.mfst.1673-9078.2022.6.0715
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- Article
不同干燥工艺制备板栗全粉的理化特性和风味比较.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 81, doi. 10.13982/j.mfst.1673-9078.2022.5.0716
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- Article
高品质紫薯生全粉面条配方的工艺优化.
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- Modern Food Science & Technology, 2022, v. 38, n. 4, p. 171, doi. 10.13982/j.mfst.1673-9078.2022.4.0630
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基于主成分与聚类分析的不同粉路小麦次粉 品质综合评价.
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- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 164, doi. 10.13982/j.mfst.1673-9078.2022.2.0284
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- Article
板栗全粉-小麦混合粉面团的流变特性.
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- Modern Food Science & Technology, 2021, v. 37, n. 9, p. 162, doi. 10.13982/j.mfst.1673-9078.2021.9.0015
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- Article
野葛与粉葛淀粉的结构及物化特性比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 109, doi. 10.13982/j.mfst.1673-9078.2021.8.1098
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- Article
不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 3, p. 132, doi. 10.13982/j.mfst.1673-9078.2021.3.0697
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- Article
麦麸及麦麸膳食纤维常规粉碎和 超微粉碎物化特性比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 1, p. 150, doi. 10.13982/j.mfst.1673-9078.2021.01.0597
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- Article