紫薯花色苷在贮藏过程中的降解特性.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 88, doi. 10.7506/spkx1002-6630-20180110-126
- By:
- Publication type:
- Article
Works by 李书艺
Results: 10
1
2
富硒与普通稻米理化性质和蒸煮食味品质分析.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 1, p. 112, doi. 10.13982/j.mfst.1673-9078.2024.1.0102
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- Publication type:
- Article
3
富硒糙米不同碾磨级分米糠蛋白的硒含量 及其功能特性.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 12, p. 20, doi. 10.13982/j.mfst.1673-9078.2023.12.0071
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- Publication type:
- Article
4
葛根全粉添加对重组米蒸煮特性的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 20, p. 53, doi. 10.12161/j.issn.1005‐6521.2024.20.007
- By:
- Publication type:
- Article
5
马铃薯淀粉改性技术的研究进展.
- Published in:
- Food Research & Development, 2023, v. 44, n. 21, p. 208, doi. 10.12161/j.issn.1005-6521.2023.21.029
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- Publication type:
- Article
6
乳酸菌发酵对米乳品质, 风味和抗氧化 活性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 127, doi. 10.13386/j.issn1002-0306.2024030251
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- Publication type:
- Article
7
相互作用下多酚对肌原纤维蛋白结构 和性质的影响研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 373, doi. 10.7506/spkx1002-6630-20210305-064
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- Publication type:
- Article
8
荔枝皮原花青素对模拟食品体系中糖基化终产物的抑制效果.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 8, p. 299, doi. 10.11975/j.issn.1002-6819.2016.08.042
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- Publication type:
- Article
9
稻米食味品质影响因素研究进展.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 234, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231130009
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- Publication type:
- Article
10
不同采收期不同品种莲藕的营养品质 变化规律及评价.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 3, p. 9
- By:
- Publication type:
- Article