不同液熏温度对腊肉脂肪特性的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 11, p. 157, doi. 10.12161/j.issn.1005-6521.2022.11.020
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- Publication type:
- Article
Works matching AU 沈清武
Results: 11
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红肉中 N-羟乙酰神经氨酸在人体中的代谢途径及危害.
- Published in:
- Food Research & Development, 2019, v. 40, n. 8, p. 7, doi. 10.3969/j.issn.1005-6521.2019.08.002
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- Article
3
牛肉宰后冷却贮藏期肉色稳定性的变化及其机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 208, doi. 10.7506/spkx1002-6630-20230922-207
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- Article
4
N-羟乙酰神经氨酸通过调节肠道菌群致 小鼠的炎症机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 103, doi. 10.7506/spkx1002-6630-20231018-145
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- Article
5
脉冲电场处理对猪肉中N-羟乙酰神经氨酸含量 及猪肉食用品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 16, doi. 10.7506/spkx1002-6630-20220803-038
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- Article
6
膳食丙烯酰胺暴露对2型糖尿病大鼠血糖代谢 及脏器功能的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 151, doi. 10.7506/spkx1002-6630-20220409-100
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- Article
7
不同结晶态脂肪比例对乳液奶油感感知的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 7, doi. 10.7506/spkx1002-6630-20210625-298
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- Article
8
腌制方式对鸭肉腌制速率及品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 7, doi. 10.7506/spkx1002-6630-20190603-016
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- Article
9
pH值对纯化猪肉肌球蛋白热聚集体的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 46, doi. 10.16429/j.1009-7848.2021.06.006
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- Article
10
湖南石门县地方品种鸡肉氨基酸组成 分析及蛋白质营养价值评价.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 1, p. 264
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- Article
11
熟制咸蛋黄黑圈形成因素及蛋白质的变化分析.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 2, p. 272, doi. 10.13982/j.mfst.1673-9078.2025.2.1387
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- Article