酸性条件下小麦低聚肽增强 紫薯花色苷抗氧化性的研究.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 4, p. 84, doi. 10.16210/j.cnki.1007-7561.2024.04.010
- By:
- Publication type:
- Article
Works by 牛丽亚
Results: 7
1
2
不同种类淀粉与黑米粉复配体系的 理化性质和分子结构特性研究.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 2, p. 106, doi. 10.16210/j.cnki.1007-7561.2023.02.014
- By:
- Publication type:
- Article
3
不同熟化方式对速冻熟紫薯品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 48, doi. 10.7506/spkx1002-6630-20220322-259
- By:
- Publication type:
- Article
4
麻疯树籽仁/壳乙醇提取物的体外抗氧化活性.
- Published in:
- China Oils & Fats, 2022, v. 47, n. 7, p. 83, doi. 10.19902/j.cnki.zgyz.1003-7969.210268
- By:
- Publication type:
- Article
5
小麦肽协同有机酸对花生红衣原花青素 抗氧化稳定性的影响.
- Published in:
- China Oils & Fats, 2020, n. 9, p. 12, doi. 10.12166/j.zgyz.1003-7969/2020.09.003
- By:
- Publication type:
- Article
6
不同因素对黑木耳全粉流变学特性的影响.
- Published in:
- Acta Edulis Fungi, 2020, v. 27, n. 4, p. 120, doi. 10.16488/j.cnki.1005-9873.2020.04.015
- By:
- Publication type:
- Article
7
4种凝结型亲水胶体对酸性低温杀菌魔芋凝胶品质的改善作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 246, doi. 10.16429/j.l009-7848.2024.12.022
- By:
- Publication type:
- Article