乳酸菌发酵鱼干中氨基酸变化及呈味分析.
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- Food Research & Development, 2023, v. 44, n. 9, p. 69, doi. 10.12161/j.issn.1005-6521.2023.09.010
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- Article
Works matching AU 金仁耀
Results: 8
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基于传统分离培养和高通量测序分析市售 咸鳓鱼中微生物多样性.
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- Food Research & Development, 2019, v. 40, n. 21, p. 193, doi. 10.12161/j.issn.1005-6521.2019.21.032
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- Article
3
不同蛋白酶对红娘鱼蛋白水解物的结构特性和生物活性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 81, doi. 10.16429/j.1009-7848.2023.10.009
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- Article
4
金枪鱼纳米鱼骨钙对鱼糜制品凝胶特性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 180, doi. 10.16429/j.1009-7848.2022.05.020
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- Article
5
乙酯型鱼油对鱼糜制品理化特性和风味的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 159, doi. 10.16429/j.1009-7848.2022.03.019
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- Article
6
4 种市售水产品抗生素耐药基因和 int I 1 实时荧光定量 PCR 检测.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 247, doi. 10.16429/j.1009-7848.2021.10.028
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- Article
7
非钠盐部分替代 NaCl对低盐青鱼品质的影响.
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- Journal of Food Science & Biotechnology, 2024, v. 43, n. 9, p. 90, doi. 10.12441/spyswjs.20240701003
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- Article
8
MALDI-TOF MS 磷脂质组学快速分析三文鱼肌肉组织.
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- Journal of Chinese Mass Spectrometry Society, 2017, v. 38, n. 2, p. 211, doi. 10.7538/zpxb.youxian.2016.0071
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- Article