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基于LF-NMR和HS-SMPE-GC-MS分析烤牛脂水分分布及关键挥发性风味物质.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 278, doi. 10.7506/spkx1002-6630-20220523-283
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- Article
不同冻结速率手抓羊肉挥发性风味物质差异分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 288, doi. 10.7506/spkx1002-6630-20220316-192
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- Article
焙烤对宁夏滩羊羊脂水分分布和关键性 香气成分的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 287, doi. 10.7506/spkx1002-6630-20210406-067
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- Article
基于电子鼻、GC-MS结合化学计量学方法 鉴别烤羊肉掺假.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 291, doi. 10.7506/spkx1002-6630-20210307-089
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- Article
不同高温烹饪方式加工过程中滩羊肉 风味化合物的差异比较.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 166, doi. 10.7506/spkx1002-6630-20200808-114
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- Article
传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 180, doi. 10.7506/spkx1002-6630-20200906-071
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- Article
纸艺在学校美育课程教学中的融入.
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- China Pulp & Paper, 2023, n. 7, p. 3
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- Article
中式炒制滩羊肉香气活性物质分析.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 311, doi. 10.16429/j.1009-7848.2023.05.031
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- Article
羊肉烤制过程中水分的分布与迁移规律.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 3, p. 297, doi. 10.16429/j.1009-7848.2022.03.033
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- Article
牛肉臊子工业半成品炒制各阶段挥发性化合物分析.
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- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 14, p. 290, doi. 10.11975/j.issn.1002-6819.2020.14.035
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- Article
基于SPME-GC-MS分析不同烤制时间 新疆烤羊腿表层及内层挥发性化合物.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 227, doi. 10.7506/spkx1002-6630-20200116-199
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- Article