不同预处理和干燥方式下养心菜粉色泽、 功能成分和抗氧化性水平的比较
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 4, p. 245, doi. 10.13982/j.mfst.1673-9078.2024.4.0242
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- Publication type:
- Article
Works by 薛淑静
Results: 8
1
2
九蒸九制对鸡头黄精理化性质及抗氧化性的影响.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 2, p. 231, doi. 10.13982/j.mfst.1673-9078.2024.2.0036
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- Article
3
羊肚菌中Ca、Fe、Zn的体外消化吸收 及与其存在形态的相关性.
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- Modern Food Science & Technology, 2022, v. 38, n. 7, p. 19, doi. 10.13982/j.mfst.1673-9078.2022.7.0973
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- Article
4
超微粉碎促进香菇粉 Ca、Fe、Zn 的溶出及消化吸收.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 7, p. 176, doi. 10.13982/j.mfst.1673-9078.2021.7.1120
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- Article
5
不同温度预冷处理对冻藏豆皮品质的影响.
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- Food Research & Development, 2018, v. 39, n. 5, p. 182, doi. 10.3969/j.issn.1005-6521.2018.05.033
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- Article
6
冻融循环对食用菌预制菌汤品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 54, doi. 10.13386/j.issn1002-0306.2023020040
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- Article
7
不同干燥条件下福白菊菊花茶风味品质的比较分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 249, doi. 10.7506/spkx1002-6630-20190823-249
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- Article
8
辐照对黑木耳品质影响.
- Published in:
- Acta Edulis Fungi, 2020, v. 27, n. 3, p. 77, doi. 10.16488/j.cnki.1005-9873.2020.03.011
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- Publication type:
- Article