谷氨酰胺转氨酶改性花生蛋白质研究.
- Published in:
- Journal of Henan Agricultural Sciences, 2018, v. 47, n. 8, p. 142, doi. 10.15933/j.cnki.1004-3268.2018.08.023
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- Publication type:
- Article
Works matching AU 芦 鑫
Results: 7
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基于代谢组学分析不同颜色花生红衣的组成差异.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 46, doi. 10.7506/spkx1002-6630-20190201-006
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- Article
3
钻头破岩能量与岩石自适应匹配提速技术.
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- Petroleum Drilling Techniques, 2023, v. 51, n. 3, p. 30, doi. 10.11911/syztjs.2023008
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- Article
4
配料组成对高温芝麻饼粕蛋白酶解物制备肉味香精的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 50, doi. 10.13386/j.issn1002-0306.2023080220
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- Article
5
亚临界水制备芝麻ACE抑制肽的 分离纯化、构效、分子对接.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 106, doi. 10.7506/spkx1002-6630-20220602-020
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- Article
6
模糊数学评价优化浓香花生油脂体的 预处理参数及香气成分分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 202, doi. 10.7506/spkx1002-6630-20200121-258
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- Article
7
蛋清热凝胶透明机制研究进展.
- Published in:
- Food & Machinery, 2024, n. 5, p. 210, doi. 10.13652/j.spjx.1003.5788.2024.80260
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- Publication type:
- Article