微酸性电解水-水凝胶体系的构建与应用.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20240716-163
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- Publication type:
- Article
Works by 易俊洁
Results: 8
1
2
乳酸菌抗氧化机制研究进展及在食品领域的应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 345, doi. 10.7506/spkx1002-6630-20230911-080
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- Article
3
基于HS-SPME-GC-MS非靶向分析不同发酵 小米辣的风味差异.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 309, doi. 10.7506/spkx1002-6630-20210308-098
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- Publication type:
- Article
4
射频结合热水浴对接种大肠杆菌酸木瓜的杀菌动力学.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 267, doi. 10.16429/j.1009-7848.2024.12.024
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- Article
5
中华传统发酵蔬菜风味轮廓及风味形成研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 373, doi. 10.16429/j.1009-7848.2022.12.036
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- Article
6
活菌制剂保护剂的作用机制与应用前景.
- Published in:
- Journal of Food Science & Biotechnology, 2024, v. 43, n. 4, p. 35, doi. 10.12441/spyswjs.20231204006
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- Publication type:
- Article
7
响应面法优化羊栖菜褐藻多酚提取工艺.
- Published in:
- Journal of Dalian Polytechnic University, 2020, v. 39, n. 5, p. 334, doi. 10.19670/j.cnki.dlgydxxb.2020.0505
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- Publication type:
- Article
8
不同接种发酵和自然发酵对小米辣品质 特性的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 129, doi. 10.13386/j.issn1002-0306.2023070254
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- Publication type:
- Article