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盐津乌骨鸡与瓢鸡屠宰性能与肉品质的比较.
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- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 241, doi. 10.13386/j.issn1002-0306.2023080094
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- Article
云南盐津乌骨鸡肉中鲜味肽的提取与鉴定.
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- China Condiment, 2024, v. 49, n. 5, p. 10, doi. 10.3969/j.issn.1000-9973.2024.05.003
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- Article
不同灭菌时间对鸡汤滋味的影响.
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- China Condiment, 2023, v. 48, n. 10, p. 15, doi. 10.3969/j.issn.1000-9973.2023.10.003
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- Article
榆黄菇多糖提取工艺优化及其免疫调节活性评价.
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- Modern Food Science & Technology, 2023, v. 39, n. 10, p. 233, doi. 10.13982/j.mfst.1673-9078.2023.10.1409
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- Article
日粮添加鱼油对蛋鸡 血清生化指标和蛋黄丙二醛含量的影响.
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- Feed Research, 2023, v. 46, n. 2, p. 51, doi. 10.13557/j.cnki.issn1002-2813.2023.02.010
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- Article
超声辅助酶法优化鸡肉蛋白水解工艺.
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- Food Research & Development, 2023, v. 44, n. 2, p. 124, doi. 10.12161/j.issn.1005-6521.2023.02.018
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- Article
诺邓火腿红色素的分离纯化及结构鉴定.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 312, doi. 10.7506/spkx1002-6630-20211203-039
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- Article
武定鸡肉中鲜味肽分离鉴定及呈味特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 232, doi. 10.7506/spkx1002-6630-20220121-213
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- Article
3种云南野生食用菌对鸡汤滋味和挥发性风味 的影响.
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- Food Research & Development, 2022, v. 43, n. 17, p. 150, doi. 10.12161/j.issn.1005-6521.2022.17.021
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- Article
云南 5 种火腿水分分布与质构特性研究.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3134
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- Article
香芹酚和百里香酚对畜禽肠道健康的调控.
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- Feed Research, 2022, v. 45, n. 3, p. 129, doi. 10.13557/j.cnki.issn1002-2813.2022.03.026
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- Article
黑松露多糖提取工艺优化及体外抗氧化活性分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 12, p. 187, doi. 10.13982/j.mfst.1673-9078.2021.12.0263
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- Article
基于气相色谱-离子迁移谱结合多元统计学 分析KCl部分替代NaCl对宣威火腿挥发性 风味化合物的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 190, doi. 10.7506/spkx1002-6630-20191226-311
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- Article
鸡肉中脂肪酸的研究进展.
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- Food Research & Development, 2020, v. 41, n. 21, p. 214, doi. 10.12161/j.issn.1005-6521.2020.21.034
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- Article
预处理对云南脆皮薯条中丙烯酰胺形成的抑制效果研究.
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- Journal of Food Safety & Quality, 2020, v. 11, n. 19, p. 6841
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- Article
酸味剂对油炸牛干巴中丙烯酰胺含量及 其他指标的影响.
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- Journal of Light Industry, 2016, v. 31, n. 4, p. 55, doi. 10.3969/j.issn.2096-1553.2016.4.008
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- Article