糙米加工方式对品质特性的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 8, p. 177, doi. 10.12161/j.issn.1005-6521.2022.08.024
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- Publication type:
- Article
Works by 李洪岩
Results: 7
1
2
蒸谷米加工工艺及品质的研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 18, p. 166, doi. 10.12161/j.issn.1005-6521.2021.18.025
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- Publication type:
- Article
3
全麦食品真伪判别与定量检测方法的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 296, doi. 10.7506/spkx1002-6630-20231002-005
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- Publication type:
- Article
4
肠道菌群介导谷物阿魏酸代谢及其生理 功效的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 307, doi. 10.7506/spkx1002-6630-20240110-098
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- Publication type:
- Article
5
发酵剂对发酵香肠挥发性风味物质形成的作用 及影响机制研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 284, doi. 10.7506/spkx1002-6630-20201012-085
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- Publication type:
- Article
6
发酵剂抗氧化活性对发酵肉制品品质的 影响研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 302, doi. 10.7506/spkx1002-6630-20200704-052
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- Publication type:
- Article
7
藜麦蛋白功能特性研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 368, doi. 10.16429/j.1009-7848.2021.11.040
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- Publication type:
- Article