活性物质的抑菌和抗氧化机制及其在 可食用膜中应用研究进展.
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- Food Research & Development, 2024, v. 45, n. 17, p. 195, doi. 10.12161/j.issn.1005‐6521.2024.17.024
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- Article
Works matching AU 赵文秀
Results: 6
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秦川牛宰后成熟过程中蛋白质DJ-1对 肉品质变化的影响机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 219, doi. 10.7506/spkx1002-6630-20231208-074
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- Article
3
信号转导与转录激活因子3对细胞的稳态调节及 调控肉色影响机制的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 242, doi. 10.7506/spkx1002-6630-20231207-063
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- Article
4
活性氮自由基介导的氧化机制对 肉品质的影响研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 284, doi. 10.7506/spkx1002-6630-20230612-097
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- Article
5
羊肉中呈膻物质的形成机制及 降膻方式的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 331, doi. 10.7506/spkx1002-6630-20230421-207
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- Article
6
雁翎潜山油藏注氮气重力驱控气采油工艺.
- Published in:
- Oil Drilling & Production Technology / Shiyou Zuancai Gongyi, 2020, v. 42, n. 1, p. 93, doi. 10.13639/j.odpt.2020.01.015
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- Publication type:
- Article