4-HR与抗坏血酸对中华管鞭虾多酚氧化酶的 抑制动力学模拟分析.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 69, doi. 10.7506/spkx1002-6630-20171205-060
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- Publication type:
- Article
Works matching AU 杨会成
Results: 7
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2
高压静电场处理对鳀鱼发酵液品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 182, doi. 10.7506/spkx1002-6630-20240109-089
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- Publication type:
- Article
3
热加工对3 种带鱼肌球蛋白功能特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 211, doi. 10.7506/spkx1002-6630-20230812-083
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- Publication type:
- Article
4
超声辅助处理对发酵鲐鱼酶解液风味品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 91, doi. 10.7506/spkx1002-6630-20221028-296.
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- Publication type:
- Article
5
鱼肉中盐酸小藥碱和盐酸氯苯孤残留的快速测定.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 342, doi. 10.16429/j.1009-7848.2022.01.037
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- Publication type:
- Article
6
单环刺螠ACE 抑制肽的重排及构效关系研究.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 7, p. 40, doi. 10.13995/j.cnki.11-1802/ts.039680
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- Publication type:
- Article
7
鲣鱼鱼卵成分分析及其活性糖蛋白提取工艺优化.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 24, p. 255
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- Publication type:
- Article