拉曼光谱技术在肉品加工与品质 控制中的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 298, doi. 10.7506/spkx1002-6630-20181130-358
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- Publication type:
- Article
Works by 赵颖颖
Results: 6
1
2
竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 56, doi. 10.7506/spkx1002-6630-20171028-336
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- Article
3
超声波处理对低盐条件下鸡肉肌原纤维蛋白 结构和氧化性质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20230725-280
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- Article
4
不同超声波功率处理对类PSE鸡肉肌原纤维 蛋白结构和乳化稳定性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 23, doi. 10.7506/spkx1002-6630-20220624-269
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- Publication type:
- Article
5
低钠条件下超声处理对鸡肉肌原纤维 蛋白乳液稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 58, doi. 10.7506/spkx1002-6630-20220410-106
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- Publication type:
- Article
6
低频高强度超声波对鸡胸肉肌原纤维 蛋白性质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 122, doi. 10.7506/spkx1002-6630-20191205-067
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- Publication type:
- Article