基于GC-MS比较不同炸制时间猪肉丸 挥发性风味成分的变化.
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- Modern Food Science & Technology, 2025, v. 41, n. 1, p. 273, doi. 10.13982/j.mfst.1673-9078.2025.1.1355
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Works matching AU 朱文政
Results: 6
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不同解冻方式的狮子头调理食品品质比较.
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- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 281, doi. 10.13982/j.mfst.1673-9078.2024.12.1342
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- Article
3
模糊数学感官评价结合正交实验及响应面法 优化鸡蛋银条肉酱辅料配方.
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- Modern Food Science & Technology, 2024, v. 40, n. 11, p. 256, doi. 10.13982/j.mfst.1673-9078.2024.11.1262
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- Article
4
不同肥瘦比和烹制时间对狮子头猪肉丸特征挥发性 风味成分的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 257, doi. 10.13982/j.mfst.1673-9078.2022.6.0784
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- Article
5
不同加热方式对冷冻豆沙包食用品质 及挥发性物质的比较分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 6, p. 266, doi. 10.13982/j.mfst.1673-9078.2021.6.1122
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- Article
6
酒对红烧肉蛋白质氧化和体外消化特性的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 10, p. 271, doi. 10.13995/j.cnki.11-1802/ts.039478
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- Article