亚麻籽胶与变性淀粉对速冻猪肉丸品质影响的研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 11, p. 59, doi. 10.3969/j.issn.1005-6521.2018.11.012
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- Publication type:
- Article
Works by 邓思杨
Results: 5
1
2
冻融次数对镜鲤鱼肌原纤维蛋白功能和结构特性变化的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 95, doi. 10.7506/spkx1002-6630-20180606-079
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- Publication type:
- Article
3
肉制品中亚硝胺形成机制及植物源提取物对其 阻断效果的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 317, doi. 10.7506/spkx1002-6630-20170926-377
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- Publication type:
- Article
4
淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 133, doi. 10.7506/spkx1002-6630-201812021
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- Publication type:
- Article
5
大豆糖蛋白的抗氧化特性.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 91, doi. 10.7506/spkx1002-6630-201807014
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- Publication type:
- Article