5 种珍禽腿肉营养品质及风味评价.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1834
- By:
- Publication type:
- Article
Works by 王旭苹
Results: 10
1
2
超声波/超高压结合低温真空烹饪 对卤牛肉品质的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 73, doi. 10.13386/j.issn1002-0306.2024040358
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- Publication type:
- Article
3
青梅多酚提取物对肌肉蛋白氧化及 亚硝化调控作用.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 87, doi. 10.13386/j.issn1002-0306.2024040192
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- Publication type:
- Article
4
桑椹多酚对广式腊肠贮藏过程中脂质降解 和氧化特性的调控作用 .
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 162, doi. 10.13982/j.mfst.1673-9078.2023.6.0579
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- Publication type:
- Article
5
不同pH 条件下乳清蛋白-桑椹多酚复合营养粉的制备 及其理化性质.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 5, p. 164, doi. 10.13982/j.mfst.1673-9078.2023.5.0585
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- Publication type:
- Article
6
植物资源在改善肉类预制菜肴品质中的应用前景.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 88, doi. 10.13982/j.mfst.1673-9078.2023.2.0631
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- Publication type:
- Article
7
木瓜蛋白酶嫩化鹅胸肉的工艺优化.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 29, doi. 10.13982/j.mfst.1673-9078.2023.2.1045
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- Publication type:
- Article
8
草菇对牛肉蛋白结构的修饰效应.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 7, p. 247, doi. 10.13982/j.mfst.1673-9078.2022.7.1084
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- Publication type:
- Article
9
氧化胁迫下桑椹多酚及其微胶囊对肌原纤维蛋白结 构及凝胶性能的调控.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 4, p. 147, doi. 10.13982/j.mfst.1673-9078.2022.4.0566
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- Publication type:
- Article
10
桑椹多酚及其微胶囊对猪肉脯品质的改良.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 185, doi. 10.13982/j.mfst.1673-9078.2022.3.0545
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- Publication type:
- Article