常压油炸与空气油炸对凡纳滨对虾中虾青素 含量及抗氧化活性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 33, doi. 10.7506/spkx1002-6630-20210622-262
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Works matching AU 毛伟杰
Results: 4
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低压静电场结合气调包装对凡纳滨对虾冰温 贮藏期品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 252, doi. 10.7506/spkx1002-6630-20180805-041
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高密度 CO<sub>2</sub>处理过程中虾肌球蛋白分子间作用力的变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 153, doi. 10.7506/spkx1002-6630-201807023
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4
高密度CO<sub>2</sub> 处理虾肌球蛋白形成凝胶的临界浓度与凝胶强度.
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- Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 7, p. 295, doi. 10.11975/j.issn.1002-6819.2017.07.039
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