不同解冻方式对速冻方竹笋品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 180, doi. 10.7506/spkx1002-6630-20210602-030
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- Publication type:
- Article
Works by 杨金来
Results: 10
1
2
5 种彩色笋壳的金佛山方竹笋品质分析与评价.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 303, doi. 10.7506/spkx1002-6630-20210414-199
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- Publication type:
- Article
3
毛竹笋粉馒头的制备及其品质特征研究.
- Published in:
- Journal of Food Science & Biotechnology, 2024, v. 43, n. 10, p. 78, doi. 10.12441/spyswjs.20231207004
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- Publication type:
- Article
4
动态高压微射流处理对方竹笋膳食纤维 理化及结构特性的影响.
- Published in:
- Food & Machinery, 2021, n. 6, p. 24, doi. 10.13652/j.issn.1003-5788.2021.06.005
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- Publication type:
- Article
5
干燥方式对毛竹笋全粉理化特性及结构的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 89, doi. 10.13386/j.issn1002-0306.2023090111
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- Publication type:
- Article
6
基于宏基因组学揭示自然发酵与植物乳杆菌接种 发酵酸笋中微生物代谢及关键风味基因
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 7, p. 167, doi. 10.13995/j.cnki.11-1802/ts.039366
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- Publication type:
- Article
7
金佛山方竹笋营养成分与生物活性物质及加工品质研究进展.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 3, p. 404, doi. 10.13995/j.cnki.11-1802/ts.039710
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- Publication type:
- Article
8
竹笋膳食纤维应用研究进展.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 18, p. 384, doi. 10.13995/j.cnki.11-1802/ts.037869
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- Publication type:
- Article
9
不同干燥方式对毛竹笋全粉中氨基酸含量和蛋白质结构的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 15, p. 241, doi. 10.13995/j.cnki.11-1802/ts.036959
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- Publication type:
- Article
10
酸笋中微生物区系演替和风味物质形成机制的研究进展.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 4, p. 315, doi. 10.13995/j.cnki.11-1802/ts.035940
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- Publication type:
- Article