两种糜子及魔芋胶对糜子蛋糕感官性质的 影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 8, p. 61, doi. 10.12161/j.issn.1005-6521.2022.08.008
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- Publication type:
- Article
Works by 索化夷
Results: 12
1
2
不同菌株对酸奶品质与感官特性的影响.
- Published in:
- China Brewing, 2019, v. 38, n. 5, p. 95
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- Publication type:
- Article
3
分子动力学模拟超高压结合热处理 对β-乳球蛋白结构的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 57, doi. 10.7506/spkx1002-6630-20210427-378
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- Publication type:
- Article
4
发酵剂对泡萝卜品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 171, doi. 10.7506/spkx1002-6630-20201127-279
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- Publication type:
- Article
5
量子化学计算法比较不同脂肪酸分子的 反应活性位点.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 74, doi. 10.7506/spkx1002-6630-20200316-253
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- Publication type:
- Article
6
菊粉调节能量代谢紊乱机制的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 325, doi. 10.7506/spkx1002-6630-20180904-032
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- Publication type:
- Article
7
藏灵菇牦牛酸乳发酵过程中乳酸菌和酵母菌对品质的作用.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 82, doi. 10.7506/spkx1002-6630-201804013
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- Publication type:
- Article
8
巫山茶多酚提取物体外抗氧化活性研究.
- Published in:
- Journal of Food Safety & Quality, 2021, v. 12, n. 14, p. 5822
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- Publication type:
- Article
9
生物胺降解乳酸菌的筛选与特性研究.
- Published in:
- China Brewing, 2021, v. 40, n. 3, p. 115, doi. 10.11882/j.issn.0254-5071.2021.03.021
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- Publication type:
- Article
10
Flash Profile法在豆豉感官评价中的应用.
- Published in:
- China Brewing, 2020, v. 39, n. 6, p. 181, doi. 10.11882/j.issn.0254-5071.2020.06.034
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- Publication type:
- Article
11
鲜核桃与不同方式干制核桃的品质差异研究.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 19, p. 274, doi. 10.13995/j.cnki.11-1802/ts.037401
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- Publication type:
- Article
12
转录组学分析空气对泡菜“生花”酵母菌的影响机制.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 9, p. 36, doi. 10.13995/j.cnki.11-1802/ts.035954
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- Publication type:
- Article