基于鱼鳞贮藏方式改善鳙鱼鱼鳞明胶的功能特性.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 25, doi. 10.7506/spkx1002-6630-201817005
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- Publication type:
- Article
Works by 沙小梅
Results: 11
1
2
<sup>18</sup>O标记联合高效液相色谱-高分辨率质谱技术定量测定阿胶中的明胶.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 288, doi. 10.7506/spkx1002-6630-201812044
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- Article
3
香榧不同部位提取物的抗氧化和酶抑制活性比较分析.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 78, doi. 10.7506/spkx1002-6630-201810013
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- Publication type:
- Article
4
糖基化反应对鱼蛋白胶挥发性风味及 凝胶性能的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 18, p. 103, doi. 10.13386/j.issn1002-0306.2023110253
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- Article
5
不同生境来源的鳙鱼肉挥发性物质 组成比较分析.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 18, p. 265, doi. 10.13386/j.issn1002-0306.2023120134
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- Publication type:
- Article
6
提取温度对乌鱼鱼鳞明胶功能性质和 结构特性的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 83, doi. 10.13386/j.issn1002-0306.2023060092
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- Publication type:
- Article
7
核桃主要致敏蛋白Jug r 1的分离纯化、鉴定与分析.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 127, doi. 10.7506/spkx1002-6630-20230408-070
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- Article
8
提取 pH 值对猪皮明胶凝胶性能和 特征性多肽鉴定的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 26, doi. 10.7506/spkx1002-6630-20220903-027
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- Publication type:
- Article
9
高压微射流压力对大豆蛋白-大豆多糖体系功能性质的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 17, p. 281, doi. 10.11975/j.issn.1002-6819.2016.17.037
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- Article
10
鱼明胶基可食用膜改性方法及应用研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 369
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- Article
11
鱼明胶基可食抗菌膜的制备及性能研究.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 21, p. 175, doi. 10.13995/j.cnki.11-1802/ts.038190
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- Publication type:
- Article