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耙辣椒关键工艺对其品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 6, p. 209, doi. 10.16429/j.1009-7848.2022.06.022
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- Article
丁香酚、香芹酚和百里香酚对禾谷镰刀菌的 抑菌活性及机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 10, doi. 10.7506/spkx1002-6630-20220107-051
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- Article
酸汤对酸汤牛肉特征风味及品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 10, doi. 10.7506/spkx1002-6630-20210702-014
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- Article
贵式肉品中乳酸菌的选育及其对发酵里脊火腿 风味品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 175, doi. 10.7506/spkx1002-6630-20210528-346
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- Article
西式熏煮火腿在不同贮藏温度下细菌多样性 和挥发性风味化合物分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 169, doi. 10.7506/spkx1002-6630-20200402-016
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- Article
GC-MS与电子感官结合对烟熏液风味物质的分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 193, doi. 10.7506/spkx1002-6630-20190823-238
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- Article
N-羟乙酰神经氨酸分子的结构性质.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 7, doi. 10.7506/spkx1002-6630-201823002
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- Article
抗氧化剂硫辛酸分子自组装体系及印迹聚合物的制备.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 8, doi. 10.7506/spkx1002-6630-201811002
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- Article
不同加工处理方式对牛肉中Neu5Gc解离的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 28, doi. 10.7506/spkx1002-6630-201810005
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- Article
Fate of ochratoxin A in dried red chilies during roasting process.
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- Food Quality & Safety, 2024, v. 8, p. 1, doi. 10.1093/fqsafe/fyad054
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- Article
贵州传统自然发酵牛干巴中风味品质与 细菌群落多样性分析.
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- Food Research & Development, 2019, v. 40, n. 16, p. 80, doi. 10.12161/j.issn.1005-6521.2019.16.016
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- Article