可食用壳聚糖涂膜技术在卤鸭保鲜中的 应用及质构分析.
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- Food Research & Development, 2025, v. 46, n. 1, p. 139, doi. 10.12161/j.issn.1005-6521.2025.01.018
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Works matching AU 赵颂宁
Results: 4
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离子预腌制技术对贮藏期卤蛋品质的 提升作用.
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- Food Research & Development, 2024, v. 45, n. 20, p. 108, doi. 10.12161/j.issn.1005‐6521.2024.20.014
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- Article
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卵白蛋白与绿原酸分子互作对蛋白结构及乳液稳定性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 66, doi. 10.16429/j.1009-7848.2022.10.008
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- Article
4
高压脉冲电场技术在实验教学中的应用.
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- Research & Exploration in Laboratory, 2019, v. 38, n. 10, p. 190
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- Article