滩羊尾脂共轭亚油酸微胶囊的理化性质及其 潜在生物活性评估.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 68, doi. 10.7506/spkx1002-6630-20230417-168
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- Publication type:
- Article
Works by 毕永昭
Results: 5
1
2
基于转录组学分析PI3K/AKT通路对冷却 滩羊肉贮藏期间肌肉代谢稳态的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 16, doi. 10.7506/spkx1002-6630-20221106-062
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- Publication type:
- Article
3
不同冻结速率手抓羊肉挥发性风味物质差异分析.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 288, doi. 10.7506/spkx1002-6630-20220316-192
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- Publication type:
- Article
4
不同贮藏期冷却滩羊肉煮制后挥发性 气味物质的变化.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 265, doi. 10.7506/spkx1002-6630-20210419-253
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- Article
5
不同冻结方式对手抓羊肉微观结构、水分迁移及品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 146, doi. 10.16429/j.l009-7848.2023.10.016
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- Publication type:
- Article