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不同加工工艺卤蛋的质构与风味特征.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 1, p. 315, doi. 10.16429/j.1009-7848.2024.01.031
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- Article
脱乙酰魔芋葡甘聚糖对反复冻融猪肉糜凝胶 特性的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 11, p. 1, doi. 10.12161/j.issn.1005-6521.2023.11.001
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- Article
脱乙酰魔芋葡甘聚糖对猪肉肌原纤维蛋白结构及凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 26, doi. 10.7506/spkx1002-6630-20220509-109
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- Article
不同冷冻处理对魔芋葡甘聚糖凝胶 特性和结构的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 111, doi. 10.7506/spkx1002-6630-20211103-035
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- Article
高效液相色谱法同时测定魔芋粉中葡甘聚糖和淀粉含量.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 4, p. 172, doi. 10.16210/j.cnki.1007-7561.2022.04.023
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- Article
不同木薯淀粉对冻融魔芋葡甘聚糖 凝胶特性的比较分析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 145, doi. 10.13982/j.mfst.1673-9078.2022.5.0893
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- Article
黄酒对小鼠肝脏功能及肠道菌群的影响.
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- China Brewing, 2020, v. 39, n. 7, p. 41, doi. 10.11882/j.issn.0254-5071.2020.07.009
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- Article
发酵肉制品中细菌群落结构及其表皮葡萄球菌生物胺相关基因分析.
- Published in:
- China Brewing, 2020, v. 39, n. 1, p. 39, doi. 10.11882/j.issn.0254-5071.2020.01.008
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- Article
黄酒生产过程中生物胺的形成及变化.
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- China Brewing, 2019, v. 38, n. 10, p. 67, doi. 10.11882/j.issn.0254-5071.2019.10.014
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- Article
传统发酵肉制品中降解生物胺菌株的筛选鉴定与应用研究.
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- China Brewing, 2019, v. 38, n. 9, p. 43, doi. 10.11882/j.issn.0254-5071.2019.09.009
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- Article
黄酒生产过程中细菌群落结构与生物胺含量变化分析.
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- Food Research & Development, 2018, v. 39, n. 11, p. 76, doi. 10.3969/j.issn.1005-6521.2018.11.015
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- Article