海带全粉对鲢鱼糜凝胶理化、流变特性及 蛋白结构的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 50, doi. 10.13386/j.issn1002-0306.2024030072
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- Publication type:
- Article
Works by 江文婷
Results: 4
1
2
鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融 鸡肉糜的品质调控.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 91, doi. 10.7506/spkx1002-6630-20241111-080
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- Publication type:
- Article
3
基于人体必需金属盐替代的低钠盐肌原纤维 蛋白凝胶特性和作用机理.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 25, doi. 10.7506/spkx1002-6630-20220914-117
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- Publication type:
- Article
4
鼻咽部CT对儿童腺样体肥大的诊断及与SIL-2R的关系.
- Published in:
- Imaging Science & Photochemistry, 2022, v. 40, n. 6, p. 1617, doi. 10.7517/issn.1674-0475.220713
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- Publication type:
- Article