焦磷酸钠对氧化猪肉肌原纤维蛋白的谷氨酰胺 转移酶交联反应及凝胶性能的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 15, doi. 10.7506/spkx1002-6630-20190312-151
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- Publication type:
- Article
Works by 李春强
Results: 8
1
2
超声波及直流磁场对淘汰蛋鸡鸡胸肉糜 理化性质和凝胶特性的影响.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 178, doi. 10.13982/j.mfst.1673-9078.2024.12.1445
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- Publication type:
- Article
3
流的大小与传输速率相结合的双门限检测算法.
- Published in:
- Journal of National University of Defense Technology / Guofang Keji Daxue Xuebao, 2018, v. 40, n. 6, p. 75, doi. 10.11887/j.cn.201806011
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- Publication type:
- Article
4
RSEI 应使用主成分分析或核主成分分析?
- Published in:
- Geomatics & Information Science of Wuhan University, 2023, v. 48, n. 4, p. 506, doi. 10.13203/j.whugis20220319
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- Publication type:
- Article
5
焦磷酸钠对腺嘌呤核苷三磷酸解离氧化 肌动球蛋白的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 10, doi. 10.7506/spkx1002-6630-20200319-287
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- Publication type:
- Article
6
豌豆纤维添加量对 3D 打印预乳化猪肉糜制品冻融稳定性的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 5, p. 288, doi. 10.11975/j.issn.1002-6819.202407132
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- Publication type:
- Article
7
TRMM 在海河流域南系的降水估算精度评价 及其对 SWAT 模型的适用性.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 6, p. 132, doi. 10.11975/j.issn.1002-6819.2020.06.016
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- Publication type:
- Article
8
加热-超声-pH偏移联合改性大豆球蛋白纳米颗粒的制备 及稳定性研究.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 178, doi. 10.16429/j.l009-7848.2023.10.019
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- Publication type:
- Article