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咼脂、咼脂咼果糖饮食对大鼠咼尿酸血症的影响.
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- Food & Machinery, 2024, n. 7, p. 126, doi. 10.13652/j.spjx.1003.5788.2024.80361
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- Article
蛋清粉对鱼糜油炸特性的影响及其机制.
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- Food & Machinery, 2022, n. 10, p. 1, doi. 10.13652/j.spjx.1003.5788.2022.80073
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- Article
3 种鱼糜蛋白质特性及油炸特性比较.
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- Food & Machinery, 2022, n. 6, p. 40, doi. 10.13652/j.spjx.1003.5788.2022.80162
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- Article
干燥方式对葛粉-脂肪酸复合物 冲调性的影响.
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- Food & Machinery, 2022, n. 6, p. 52, doi. 10.13652/j.spjx.1003.5788.2022.80188
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- Article
高压射流磨处理对燕麦浆稳定性的影响.
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- Food & Machinery, 2021, n. 7, p. 1, doi. 10.13652/j.issn.1003-5788.2021.07.001
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- Article
微波对膳食纤维结构和功能特性的影响.
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- Food & Machinery, 2021, n. 6, p. 30, doi. 10.13652/j.issn.1003-5788.2021.06.006
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- Article
淀粉基气凝胶的制备、改性与应用.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 1, p. 455, doi. 10.16429/j.1009-7848.2024.01.042
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- Article
江西米粉工艺设备创新及其标准化.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 8, p. 427, doi. 10.16429/j.1009-7848.2022.08.044
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- Article
加工精度对方便米饭理化性质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 6, p. 166, doi. 10.16429/j.1009-7848.2021.06.021
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- Article
阿魏酰阿拉伯低聚木糖的制备、结构鉴定 及构效关系研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 303, doi. 10.7506/spkx1002-6630-20221103-027
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- Article
聚乙二醇修饰β-乳球蛋白羧基对其 抗原性和结构的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 16, doi. 10.7506/spkx1002-6630-20200803-039
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- Article
抗原性变化 β-乳球蛋白聚乙二醇定点修饰物的制备及其.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20200116-198
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- Article