Works matching AU 穆利霞

Results: 9

多肽螯合钙的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 5, p. 200, doi. 10.12161/j.issn.1005-6521.2020.05.033

By:

赵梓月;
王思远;
廖森泰;
穆利霞;
邹宇晓

Publication type:

Article

蚕蛹多肽螯合钙的生物可及性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 47, doi. 10.12161/j.issn.1005-6521.2019.19.009

By:

王思远;
赵梓月;
穆利霞;
廖森泰;
邹宇晓

Publication type:

Article

富含α-亚麻酸的中长链脂肪酸结构脂的酶法合成与理化性质分析.

Published in:

China Oils & Fats, 2024, v. 49, n. 3, p. 66, doi. 10.19902/j.cnki.zgyz.1003-7969.230011

By:

陈福妮;
刘琛;
王卫飞;
钟赛意;
王思远;
穆利霞;
廖森泰;
邹宇晓

Publication type:

Article

响应面法优化蚕蛹发酵工艺及其产物呈味特性研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 231, doi. 10.13386/j.issn1002-0306.2024020086

By:

覃芳丽;
王思远;
邹宇晓;
黎尔纳;
穆利霞;
李庆荣

Publication type:

Article

六種市售豆豉的品質和揮發性風味物質分析.

Published in:

China Brewing, 2024, v. 43, n. 7, p. 238, doi. 10.11882/j.issn.0254-5071.2024.07.036

By:

覃芳麗;
王思遠;
鄒宇曉;
黎爾納;
穆利霞;
劉軍;
邢東旭

Publication type:

Article

TGase酶促对蚕蛹蛋白肽组分的鲜味增强作用及伴生危害物分析.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 3, p. 124, doi. 10.13982/j.mfst.1673-9078.2025.3.1467

By:

杨秋智;
钟赛意;
王思远;
王卫飞;
罗东辉;
田文礼;
方晓明;
李伟欣;
穆利霞;
邹宇晓

Publication type:

Article

物理处理对黄粉虫蛋白理化及消化性质的影响 .

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 1, p. 230, doi. 10.13982/j.mfst.1673-9078.2023.1.0260

By:

王金梅;
江轶群;
穆利霞;
骆兆娇;
孟赫诚

Publication type:

Article

肉桂多酚清除自由基及抑制α-葡萄糖苷酶活性的能力.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 8, p. 119, doi. 10.13982/j.mfst.1673-9078.2021.8.1159

By:

龙晓珊;
廖森泰;
刘书成;
刘凡;
黎尔纳;
庞道睿;
穆利霞;
王卫飞;
邹宇晓

Publication type:

Article

发酵食品的滋味特性及其形成机制研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 10, p. 388, doi. 10.13995/j.cnki.11-1802/ts.036406

By:

覃芳丽;
邹宇晓;
王思远;
黎尔纳;
穆利霞;
李庆荣;
刘军

Publication type:

Article