不同pH值环境下β-乳球蛋白与咖啡中 3 种主要多酚之间的相互作用.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 26, doi. 10.7506/spkx1002-6630-20231104-027
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- Publication type:
- Article
Works by 胡荣锁
Results: 7
1
2
咖啡豆烘焙过程中油脂脂肪酸组成、挥发性 风味及活性成分的演变规律.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 210, doi. 10.7506/spkx1002-6630-20220302-023
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- Publication type:
- Article
3
云南临沧产区咖啡干香感官特征解析及 杯品质量分析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 180, doi. 10.7506/spkx1002-6630-20200916-200
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- Publication type:
- Article
4
复合凝聚法制备绿咖啡油微胶囊及其性能.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 144, doi. 10.7506/spkx1002-6630-20191128-273
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- Publication type:
- Article
5
基于电子鼻技术检测不同焙烤程度咖啡的特征性香气.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 18, p. 247, doi. 10.11975/j.issn.1002-6819.2015.18.034
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- Publication type:
- Article
6
不同初加工方法对咖啡豆风味化合物和 感官特性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 22, doi. 10.13386/j.issn1002-0306.2024040146
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- Publication type:
- Article
7
酿酒酵母介导的半干法加工咖啡豆风味品质比较分析.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 249, doi. 10.13982/j.mfst.1673-9078.2023.4.0522
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- Publication type:
- Article