市售鱼加工食品中 3 种晚期糖基化终末产物 分析及与组分的相关性.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20210725-294
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Works matching AU 曾名湧
Results: 7
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牡蛎蒸煮过程中的品质变化.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 24, doi. 10.7506/spkx1002-6630-20200229-333
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- Publication type:
- Article
3
鲟鱼鱼糜凝胶形成过程中的物理化学变化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 82, doi. 10.7506/spkx1002-6630-20180320-253
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- Article
4
蒜香生蚝粉加工工艺优化及营养成分研究.
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- China Condiment, 2025, v. 50, n. 3, p. 9, doi. 10.3969/j.issn.1000-9973.2025.03.002
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- Article
5
亲水胶体调控全牡蛎-大豆分离蛋白热诱导 凝胶的形成机制.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 129, doi. 10.13386/j.issn1002-0306.2024010133
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- Article
6
螺旋藻多酚复合纳米微胶囊的制备与 稳定性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 198, doi. 10.13386/j.issn1002-0306.2023070075
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- Article
7
螺旋藻肽亚铁螯合物的制备及结构表征.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 165, doi. 10.13386/j.issn1002-0306.2023060103
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- Article