提取方法对猴头菇不溶性膳食纤维结构、 理化及功能特性的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 17, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.17.003
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- Publication type:
- Article
Works by 王国泽
Results: 10
1
2
烘烤温度对莜麦面品质特性的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 18, p. 14, doi. 10.12161/j.issn.1005-6521.2021.18.003
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- Publication type:
- Article
3
实时荧光定量PCR检测产琥珀酸丝状杆菌数量 方法的研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 2, p. 1, doi. 10.3969/j.issn.1005-6521.2018.02.028
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- Publication type:
- Article
4
葛根素-猴头菇不溶性膳食纤维复合微胶囊的制备及理化性质的研究.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 71, doi. 10.13386/j.issn1002-0306.2023080261
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- Publication type:
- Article
5
酚酸物质抗氧化性及溶剂化效应的理论计算.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 52, doi. 10.7506/spkx1002-6630-20230801-010
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- Publication type:
- Article
6
微波辅助提取辣椒红素工艺优化及其抗氧化活性评价.
- Published in:
- China Condiment, 2025, v. 50, n. 6, p. 18, doi. 10.3969/j.issn.1000-9973.2025.06.003
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- Article
7
零糖蒜蓉辣椒酱配方及加工工艺研究.
- Published in:
- China Condiment, 2024, v. 49, n. 11, p. 110, doi. 10.3969/j.issn.1000-9973.2024.11.018
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- Publication type:
- Article
8
不同品种辣椒营养品质、辣椒红素含量的差异比较及聚类分析.
- Published in:
- China Condiment, 2024, v. 49, n. 1, p. 133, doi. 10.3969/j.issn.1000-9973.2024.01.023
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- Publication type:
- Article
9
热水漂烫对红辣椒乙醇提取物的抗氧化活性 及其生物有效性的影响.
- Published in:
- China Condiment, 2023, v. 48, n. 10, p. 20, doi. 10.3969/j.issn.1000-9973.2023.10.004
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- Article
10
干燥方法对沙葱粉品质特征的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 285, doi. 10.16429/j.1009-7848.2024.04.027
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- Article