分阶段酶解法与膜处理结合制备杨梅汁工艺研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 9, p. 40, doi. 10.3969/j.issn.1005-6521.2018.09.008
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- Publication type:
- Article
Works by 陈健初
Results: 9
1
2
基于蛋白质结构和理化性质的鱼糜 蛋白-油脂相互作用.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 55, doi. 10.7506/spkx1002-6630-20220714-157
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- Publication type:
- Article
3
酚酸增强杨梅清汁贮藏期间色泽稳定性.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 220, doi. 10.7506/spkx1002-6630-20180413-178
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- Publication type:
- Article
4
真空油炸和常压油炸对紫甘蓝微观结构和 生理活性物质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 41, doi. 10.7506/spkx1002-6630-20180411-148
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- Publication type:
- Article
5
不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 245, doi. 10.7506/spkx1002-6630-201821037
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- Publication type:
- Article
6
不同烹饪方式及体外模拟消化环境对鲟鱼蛋白质氧化及消化性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 63, doi. 10.7506/spkx1002-6630-201820010
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- Publication type:
- Article
7
5 种梅干菜的酚类化合物及抗氧化能力比较分析.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 212, doi. 10.7506/spkx1002-6630-201812033
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- Publication type:
- Article
8
HPLC法测定四季柚的黄烷酮类化合物.
- Published in:
- Research & Exploration in Laboratory, 2014, v. 33, n. 12, p. 9
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- Publication type:
- Article
9
马铃薯复合蛋白挤压制备植物基肉干的质构及成型性研究.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 6, p. 208, doi. 10.13995/j.cnki.11-1802/ts.039391
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- Publication type:
- Article