基于电子鼻、HS-SPME-GC-MS和HS-GC-IMS 评价不同制油工艺对大豆油品质及风味的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 183, doi. 10.7506/spkx1002-6630-20230510-090
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- Article
Works matching AU 谢 萱
Results: 5
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CXC 趋化因子配体 5 通过程序性死亡蛋白 1/ 程序性死亡蛋白配体 1 信号通路抑制肺癌 肿瘤免疫的作用及机制.
- Published in:
- Chinese Journal of Oncology, 2022, v. 44, n. 5, p. 382, doi. 10.3760/cma.j.cn112152-20200223-00118
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- Article
3
改性方法对豆渣不溶性膳食纤维结构、 理化性质及功能特性的影响.
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- Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 154, doi. 10.13386/j.issn1002-0306.2024070405
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- Article
4
茶皂素对大豆水解肽的修饰及复合物的 乳化性表征.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 72, doi. 10.13386/j.issn1002-0306.2023020129
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- Article
5
PEG-800对SAPO-34形貌和催化性能的影响.
- Published in:
- Journal of Liaoning Shihua University / Liaoning Shiyou Huagong Daxue Xuebao, 2022, v. 42, n. 4, p. 1, doi. 10.3969/j.issn.1672-6952.2022.04.001
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- Article