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黑苦荞淀粉与普通荞麦淀粉理化和结构性质的比较分析.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 160, doi. 10.13995/j.cnki.11-1802/ts.035287
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- Article
蓝莓复合果泥超高压和热杀菌的比较分析.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 4, p. 206, doi. 10.13982/j.mfst.1673-9078.2024.4.0402
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- Article
新型泡菜非热渗透专用发酵液制备工艺 优化与电子鼻分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 123, doi. 10.13386/j.issn1002-0306.2023020177
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- Article
猕猴桃苹果复合果酒低温发酵工艺优化及品质分析.
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- China Brewing, 2023, v. 42, n. 12, p. 153, doi. 10.11882/j.issn.0254-5071.2023.12.024
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- Article
不同干燥方式对茄子理化性质的影响.
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- Food Research & Development, 2022, v. 43, n. 23, p. 48, doi. 10.12161/j.issn.1005-6521.2022.23.007
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- Article
不同保鲜方式对青柠檬护绿效果的研究.
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- Food Research & Development, 2022, v. 43, n. 18, p. 41, doi. 10.12161/j.issn.1005-6521.2022.18.006
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- Article
芒果叶提取液生物合成纳米 Ti<sub>O2</sub>工艺优化及其抗菌性能.
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- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 18, p. 281, doi. 10.11975/j.issn.1002-6819.2021.18.032
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- Article
豆腐柴中功能性成分提取及产品开发的 研究进展.
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- Food Research & Development, 2021, v. 42, n. 7, p. 209, doi. 10.12161/j.issn.1005-6521.2021.07.033
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- Article