功能菌株复配对发酵香肠抗氧化特性及 风味的作用.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 149, doi. 10.7506/spkx1002-6630-20221111-127
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- Publication type:
- Article
Works by 葛庆丰
Results: 6
1
2
不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维 蛋白乳化性质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 57, doi. 10.7506/spkx1002-6630-20220710-103
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- Publication type:
- Article
3
肌红蛋白血红素辅基氧化修饰对肌球蛋白 功能特性及凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20210201-011
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- Publication type:
- Article
4
杀菌方式对红烧老鹅脂肪酸组成和 挥发性风味的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 216, doi. 10.7506/spkx1002-6630-20190119-223
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- Publication type:
- Article
5
肠道菌群对黄酮类化合物的代谢作用及生物学活性影响研究进展.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 7, p. 324, doi. 10.13995/j.cnki.11-1802/ts.036157
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- Publication type:
- Article
6
食源性黄酮通过肠道菌群调节Ⅱ型糖尿病的作用机制研究进展.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 372, doi. 10.13995/j.cnki.11-1802/ts.035141
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- Publication type:
- Article