香辛料对牛肉味热反应香味料贮存期间香气质量的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 189, doi. 10.7506/spkx1002-6630-20220918-166
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- Publication type:
- Article
Works by 曹雁平
Results: 7
1
2
新鲜乳扇贮存期间关键香气组分变化分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 202, doi. 10.7506/spkx1002-6630-20220127-285
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- Publication type:
- Article
3
不同成熟时间切达奶酪中挥发性香气成分及其电子鼻判别分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 175, doi. 10.7506/spkx1002-6630-20190726-349
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- Publication type:
- Article
4
SPME-GC-MS和GC-O鉴定3 种不同生产工艺 马苏里拉奶酪的特征香气物质.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 210, doi. 10.7506/spkx1002-6630-20190911-141
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- Publication type:
- Article
5
SPME-GC-MS和GC-O鉴定3 种不同生产工艺 马苏里拉奶酪的特征香气物质.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 210, doi. 10.7506/spkx1002-6630-20190911-141
- By:
- Publication type:
- Article
6
乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 20, doi. 10.7506/spkx1002-6630-201812004
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- Publication type:
- Article
7
负载碳酸钙的水包油包固乳液稳定性及相互作用研究.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 142, doi. 10.13995/j.cnki.11-1802/ts.034572
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- Publication type:
- Article