透明质酸对南美白对虾虾糜理化性质和 凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 78, doi. 10.7506/spkx1002-6630-20230906-049
- By:
- Publication type:
- Article
Works by 林端权
Results: 7
1
2
葡萄糖糖基化对蓝圆鲹分离蛋白限制性酶解产物结构及功能 特性的影响.
- Published in:
- South China Fisheries Science, 2024, v. 20, n. 3, p. 152, doi. 10.12131/20240002
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- Publication type:
- Article
3
坛紫菜蛋白的酶法提取及其理化性质.
- Published in:
- South China Fisheries Science, 2023, v. 19, n. 3, p. 140, doi. 10.12131/20220242
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- Publication type:
- Article
4
蓝圆鲹分离蛋白酶解产物的制备及其抗大米淀粉老化特性.
- Published in:
- Journal of Fisheries of China, 2024, v. 48, n. 4, p. 1, doi. 10.11964/jfc.20230313933
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- Publication type:
- Article
5
预冻与真空冷冻干燥对金线鱼肌原纤维 蛋白理化性质和凝胶特性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 41, doi. 10.13386/j.issn1002-0306.2024040160
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- Publication type:
- Article
6
不同干燥方式对低盐腌制鲍鱼复水及 品质特性的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 57, doi. 10.13386/j.issn1002-0306.2023060303
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- Publication type:
- Article
7
酶解前后牡蛎肉风味变化研究.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 20, p. 120, doi. 10.13995/j.cnki.11-1802/ts.037826
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- Publication type:
- Article