超高压处理引发乳糖酶活力变化与荧光 强度变化的关系.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 111, doi. 10.7506/spkx1002-6630-20201127-280
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Works matching AU 胡志和
Results: 10
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超高压结合温热处理对脱脂乳透光率和粒径 及蛋白溶解性的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 170, doi. 10.7506/spkx1002-6630-20200907-094
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- Article
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不同温度发酵无乳糖酸奶与普通酸奶差异性比较.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 79, doi. 10.7506/spkx1002-6630-20190515-167
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- Article
4
不同乳糖酶酶学特性比较及在无乳糖原料奶 生产中的应用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 167, doi. 10.7506/spkx1002-6630-20190514-148
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5
超高压结合胰蛋白酶消减虾原肌球蛋白致敏性 及其抗原线性表位残留 胡.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 107, doi. 10.7506/spkx1002-6630-20190304-036
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- Article
6
基于高压结合酶法制备的低敏虾制品体内体外 致敏性检测的差异性分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 299, doi. 10.7506/spkx1002-6630-20180817-178
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7
超高压处理对脱脂乳感官特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 172, doi. 10.7506/spkx1002-6630-20190415-198
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8
虾制品致敏性诱发豚鼠相关细胞因子及 Th1/Th2 细胞平衡的变化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 122, doi. 10.7506/spkx1002-6630-20180624-449
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- Article
9
添加紫薯提取物和酪蛋白水解物酸奶降血压和 护肝功能评价.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 207, doi. 10.7506/spkx1002-6630-201807031
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10
蛋白溶出与变性结合消减虾仁致敏性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 113, doi. 10.7506/spkx1002-6630-201805018
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- Article