前处理方式对空气炸制鱼饼中AGEs生成的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 309, doi. 10.16429/j.1009-7848.2024.10.028
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- Publication type:
- Article
Works by 荣建华
Results: 10
1
2
煎炸过程对棕柵油品质及南美白对虾中AGEs含量的影响.
- Published in:
- China Oils & Fats, 2022, v. 47, n. 3, p. 78, doi. 10.19902/j.cnki.zgyz.1003-7969.210281
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- Publication type:
- Article
3
煎炸油中反式脂肪酸和极性化合物检测方法及防控措施研究进展.
- Published in:
- China Oils & Fats, 2021, v. 46, n. 4, p. 84, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.04.018
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- Publication type:
- Article
4
冻结方式对鱼香藕丸品质的影响.
- Published in:
- China Condiment, 2024, v. 49, n. 4, p. 148, doi. 10.3969/j.issn.1000-9973.2024.04.025
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- Publication type:
- Article
5
炸制过程中棕榈油和高油酸菜籽油氧化程度 对鱼饼中 AGEs 生成的影响.
- Published in:
- China Condiment, 2024, v. 49, n. 3, p. 1, doi. 10.3969/j.issn.1000-9973.2024.03.001
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- Publication type:
- Article
6
复合磷酸盐浸泡条件对冷藏牛蛙腿肉品质的影响.
- Published in:
- China Condiment, 2023, v. 48, n. 10, p. 1, doi. 10.3969/j.issn.1000-9973.2023.10.001
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- Publication type:
- Article
7
超声辅助酶解促进草鱼鳞胶原肽水解进程的内在机制解析.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 16, p. 313, doi. 10.11975/j.issn.1002-6819.2022.16.034
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- Publication type:
- Article
8
鸡内金炮制品对大豆分离蛋白体外消化特性的影响.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 7, p. 82, doi. 10.13982/j.mfst.1673-9078.2023.7.0912
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- Publication type:
- Article
9
鲢鱼鳞胶原肽-铁螯合物的制备及其特性表征.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 187, doi. 10.13982/j.mfst.1673-9078.2023.4.0553
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- Article
10
超声辅助酶解制备草鱼鳞胶原肽及其理化特性评价.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 159, doi. 10.13982/j.mfst.1673-9078.2022.9.1227
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- Publication type:
- Article