香菇呈味物质研究进展及产品开发.
- Published in:
- Food Research & Development, 2021, v. 42, n. 10, p. 186, doi. 10.12161/j.issn.1005-6521.2021.10.029
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- Publication type:
- Article
Works by 贾凤娟
Results: 11
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2
超声波辅助酶法提取毛木耳多糖工艺条件 优化.
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- Food Research & Development, 2019, v. 40, n. 10, p. 74, doi. 10.3969/j.issn.1005-6521.2019.10.014
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- Article
3
有机酸对低盐腌渍黄瓜品质影响的初步研究.
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- Food Research & Development, 2018, v. 39, n. 16, p. 8, doi. 10.3969/j.issn.1005-6521.2018.16.002
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- Publication type:
- Article
4
香菇超微粉馒头的加工工艺研究.
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- Food Research & Development, 2018, v. 39, n. 15, p. 90, doi. 10.3969/j.issn.1005-6521.2018.15.018
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- Publication type:
- Article
5
金针菇多糖制备过程中体外抗氧化活性研究.
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- Food Research & Development, 2018, v. 39, n. 12, p. 1, doi. 10.3969/j.issn.1005-6521.2018.12.001
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- Publication type:
- Article
6
金针菇膳食纤维改性、理化性质及 抗氧化、降血脂活性.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 90, doi. 10.7506/spkx1002-6630-20201020-199
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- Publication type:
- Article
7
多糖乳液的制备、乳化特性的影响因素及其应用研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 398, doi. 10.13386/j.issn1002-0306.2023080229
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- Article
8
食用菌营养组成、功能活性及加工现状 研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 358, doi. 10.13386/j.issn1002-0306.2023050298
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- Publication type:
- Article
9
食用菌呈味物质及其检测技术、 应用的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 2, p. 373, doi. 10.13386/j.issn1002-0306.2023020269
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- Publication type:
- Article
10
茶树菇膳食纤维的提取工艺优化.
- Published in:
- China Brewing, 2020, v. 39, n. 5, p. 183, doi. 10.11882/j.issn.0254-5071.2020.05.035
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- Article
11
双孢蘑菇复合生物保鲜剂的制备及其在贮藏保鲜的 应用.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 7, p. 184, doi. 10.13982/j.mfst.1673-9078.2022.7.1090
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- Publication type:
- Article