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常压及高压蒸制过程中排骨的品质变化.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 111, doi. 10.13386/j.issn1002-0306.2023030209
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- Article
微波预膨发工艺对青稞戚风蛋糕品质的影响.
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- Journal of South China University of Technology (Natural Science Edition), 2020, v. 48, n. 11, p. 131, doi. 10.12141/j.issn.1000-565X.190369
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- Article
不同热杀菌条件对蒸排骨预制菜品质的影响.
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- China Condiment, 2024, v. 49, n. 2, p. 1, doi. 10.3969/j.issn.1000-9973.2024.02.001
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- Article
罗定豆豉原料及烹饪的品质特性.
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- China Condiment, 2024, v. 49, n. 1, p. 78, doi. 10.3969/j.issn.1000-9973.2024.01.013
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- Article
基于主成分分析法综合评价即食米饭品质特性.
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- China Condiment, 2024, v. 49, n. 1, p. 1, doi. 10.3969/j.issn.1000-9973.2024.01.001
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- Article
预浸泡对黄豆焖鸭菜肴中黄豆品质的影响.
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- China Condiment, 2023, v. 48, n. 11, p. 48, doi. 10.3969/j.issn.1000-9973.2023.11.009
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- Article
HPTLC联用像素与光密度法快速定量茶饮料中的EGCG.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 9, p. 306, doi. 10.16429/j.1009-7848.2023.09.032
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- Article
基于感官品质的油梨常温后熟进程预测模型.
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- Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 14, p. 285, doi. 10.11975/j.issn.1002-6819.2019.13.034
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- Article
植物乳杆菌发酵不同果蔬汁风味品质研究.
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- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 19, p. 293, doi. 10.11975/j.issn.1002-6819.2018.19.037
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- Article
不同品种鲜禽蛋常温贮藏过程中的品质变化 比较研究.
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- Storage & Process, 2024, n. 2, p. 8, doi. 10.3969/j.issn.1009-6221.2022.02.002
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- Article
不同品种鲜禽蛋常温贮藏过程中的品质变化 比较研究.
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- Storage & Process, 2022, n. 2, p. 8, doi. 10.3969/j.issn.1009-6221.2022.02.002
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- Article
不同粒度充气硬糖的品质特性分析.
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- Modern Food Science & Technology, 2024, v. 40, n. 4, p. 196, doi. 10.13982/j.mfst.1673-9078.2024.4.0371
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- Article
不同打发状态蛋清泡沫及其凝胶特性的比较.
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- Modern Food Science & Technology, 2024, v. 40, n. 3, p. 219, doi. 10.13982/j.mfst.1673-9078.2024.3.0320
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- Article
长期贮藏干枣在不同温度下的吸水和加工特性.
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- Modern Food Science & Technology, 2024, v. 40, n. 1, p. 205, doi. 10.13982/j.mfst.1673-9078.2024.1.0117
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- Article
怀集黄菜发酵微生物群落与理化品质相关性分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 1, p. 75, doi. 10.13982/j.mfst.1673-9078.2023.1.0230
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- Article
青棵粉粒径及其高添加量对戚风蛋糕面糊特性和 品质的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 7, p. 205, doi. 10.13982/j.mfst.1673-9078.2022.7.1102
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- Article
超高压预处理降低杂色蛤发酵酱中的生物胺 及其品质提升.
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- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 172, doi. 10.13982/j.mfst.1673-9078.2022.2.0240
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- Article
超高压前处理提升植物乳杆菌发酵梨汁的风味品质.
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- Modern Food Science & Technology, 2021, v. 37, n. 12, p. 230, doi. 10.13982/j.mfst.1673-9078.2021.12.0290
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- Article
发酵火麻仁乳的工艺优化及抗氧化活性变化.
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- Modern Food Science & Technology, 2021, v. 37, n. 7, p. 194, doi. 10.13982/j.mfst.1673-9078.2021.7.0974
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- Article
不同产地火麻仁的品质特性比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 3, p. 163, doi. 10.13982/j.mfst.1673-9078.2021.3.0233
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- Article
胡萝卜丁预干燥改善复合肉脯感官品质及干燥特性.
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- Modern Food Science & Technology, 2021, v. 37, n. 1, p. 125, doi. 10.13982/j.mfst.1673-9078.2021.01.0122
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- Article