蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 13, doi. 10.7506/spkx1002-6630-201804003
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- Publication type:
- Article
Works by 曹松敏
Results: 7
1
2
秦川牛宰后成熟过程中线粒体Tu翻译延长因子 对牛肉持水性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20240115-126
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- Publication type:
- Article
3
秦川牛宰后成熟过程中蛋白质DJ-1对 肉品质变化的影响机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 219, doi. 10.7506/spkx1002-6630-20231208-074
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- Publication type:
- Article
4
B 细胞淋巴瘤2对宰后秦川牛肉细胞凋亡及 保水性的调控作用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 205, doi. 10.7506/spkx1002-6630-20240108-066
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- Publication type:
- Article
5
滩羊尾脂共轭亚油酸微胶囊的理化性质及其 潜在生物活性评估.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 68, doi. 10.7506/spkx1002-6630-20230417-168
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- Publication type:
- Article
6
壳聚糖/果胶-牛骨胶原肽纳米颗粒的制备及其缓释性能分析.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 23, p. 141, doi. 10.13995/j.cnki.11-1802/ts.037972
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- Publication type:
- Article
7
滩羊尾脂共轭亚油酸的提取及其生物活性研究.
- Published in:
- Food & Fermentation Industries, 2023, v. 49, n. 24, p. 132, doi. 10.13995/j.cnki.11-1802/ts.033521
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- Publication type:
- Article