Found: 15
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罗勒籽胶的功能特性及其在食品中的应用研究进展.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 6, p. 341, doi. 10.13995/j.cnki.11-1802/ts.035076
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- Article
奇亚籽胶提取工艺优化及其理化性质.
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- Food Research & Development, 2023, v. 45, n. 22, p. 53, doi. 10.12161/j.issn.1005-6521.2023.22.008
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- Article
蛋白/植物精油基复合膜的形成机制及在食品 保鲜上的应用研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 342, doi. 10.13386/j.issn1002-0306.2022110029
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- Article
配方工艺对黑豆豆腐肉丸品质的影响.
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- Food Research & Development, 2023, v. 44, n. 8, p. 74, doi. 10.12161/j.issn.1005-6521.2023.08.011
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- Article
气相色谱-串联质谱法测定婴幼儿配方乳粉中的 3-氯丙醇酯和缩水甘油酯及其风险评估.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 337, doi. 10.7506/spkx1002-6630-20220419-240
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- Article
复热方式对黑豆豆腐肉丸品质的影响.
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- Food Research & Development, 2023, v. 44, n. 7, p. 53, doi. 10.12161/j.issn.1005-6521.2023.07.008
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- Article
食品中氟虫腈及其代谢物残留与检测研究进展.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 3, p. 151
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- Article
米糠粉、麦麸粉添加量对馒头及面团品质的影响.
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- Food Research & Development, 2023, v. 44, n. 2, p. 138, doi. 10.12161/j.issn.1005-6521.2023.02.020
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- Article
北五味子提取物/壳聚糖复合膜的制备及其在肉丸贮藏中的应用.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 296
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- Article
复合凝固剂在黑豆豆腐加工中的应用.
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- Food Research & Development, 2022, v. 43, n. 23, p. 110, doi. 10.12161/j.issn.1005-6521.2022.23.016
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- Article
发芽糙米馒头的工艺优化研究.
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- Food Research & Development, 2021, v. 42, n. 21, p. 74, doi. 10.12161/j.issn.1005-6521.2021.21.012
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- Article
顶空固相微萃取气质联用技术在谷物食品中的 应用研究进展.
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- Food Research & Development, 2020, v. 41, n. 4, p. 219, doi. 10.12161/j.issn.1005-6521.2020.04.036
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- Article
发芽糙米面包的研究进展.
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- Food Research & Development, 2020, v. 41, n. 1, p. 207, doi. 10.12161/j.issn.1005-6521.2020.01.033
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- Article
糙米小麦复合面包的工艺研究.
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- Food Research & Development, 2019, v. 40, n. 22, p. 124, doi. 10.12161/j.issn.1005-6521.2019.22.021
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- Article
油炸温度与时间对预调理清炸大麻哈鱼品质的 影响.
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- Food Research & Development, 2019, v. 40, n. 17, p. 142, doi. 10.12161/j.issn.1005-6521.2019.17.025
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- Article