食源性抗氧化肽的构效关系及强化方法.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 465, doi. 10.16429/j.1009-7848.2024.05.039
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- Publication type:
- Article
Works by 王希搏
Results: 5
1
2
复合磷酸盐浸泡条件对冷藏牛蛙腿肉品质的影响.
- Published in:
- China Condiment, 2023, v. 48, n. 10, p. 1, doi. 10.3969/j.issn.1000-9973.2023.10.001
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- Publication type:
- Article
3
超声辅助酶解促进草鱼鳞胶原肽水解进程的内在机制解析.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 16, p. 313, doi. 10.11975/j.issn.1002-6819.2022.16.034
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- Publication type:
- Article
4
鲢鱼鳞胶原肽-铁螯合物的制备及其特性表征.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 187, doi. 10.13982/j.mfst.1673-9078.2023.4.0553
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- Publication type:
- Article
5
超声辅助酶解制备草鱼鳞胶原肽及其理化特性评价.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 159, doi. 10.13982/j.mfst.1673-9078.2022.9.1227
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- Publication type:
- Article