反复冻融过程中川白獭兔肉品质及风味物质的变化.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 10, p. 311, doi. 10.13982/j.mfst.1673-9078.2024.10.0956
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- Publication type:
- Article
Works by 陈炼红
Results: 8
1
2
牛筋膜胶原蛋白的提取及功能特性与结构分析.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 9, p. 307, doi. 10.13982/j.mfst.1673-9078.2024.9.0883
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- Publication type:
- Article
3
不同比例黑青稞麦芽汁中酵母的发酵性能 及啤酒品质.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 3, p. 74, doi. 10.13982/j.mfst.1673-9078.2024.3.0416
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- Publication type:
- Article
4
牦牛乳酪蛋白酶解产物抗氧化活性研究.
- Published in:
- Storage & Process, 2024, n. 2, p. 76, doi. 10.3969/j.issn.1009-6221.2022.02.011
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- Publication type:
- Article
5
牦牛乳酪蛋白酶解产物抗氧化活性研究.
- Published in:
- Storage & Process, 2022, n. 2, p. 76, doi. 10.3969/j.issn.1009-6221.2022.02.011
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- Publication type:
- Article
6
不同间歇微波解冻方式对牦牛肉品质特性、 脂质氧化的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 38, doi. 10.13386/j.issn1002-0306.2023070044
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- Publication type:
- Article
7
Edam 牦牛干酪成熟过程中品质变化及 蛋白质降解.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 116, doi. 10.7506/spkx1002-6630-20220310-126
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- Publication type:
- Article
8
传统发酵泡菜中乳酸菌种群组成及优良菌株 产酸耐酸特性分析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 158, doi. 10.7506/spkx1002-6630-20191020-207
- By:
- Publication type:
- Article