基于 TG 酶介导的莲藕风味鱼糕配方优化研究及 其品质评价.
- Published in:
- China Food Additives, 2024, v. 35, n. 2, p. 176, doi. 10.19804/j.issn1006-2513.2024.2.022
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- Publication type:
- Article
Works by 韩娅红
Results: 8
1
2
姜黄素在食品中的应用研究进展.
- Published in:
- China Food Additives, 2022, v. 33, n. 10, p. 292, doi. 10.19804/j.issn1006-2513.2022.10.037
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- Publication type:
- Article
3
充氮包装对冷藏过程中黄颡鱼鲜度、微生物 菌群及挥发性风味物质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 238, doi. 10.7506/spkx1002-6630-20230331-319
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- Publication type:
- Article
4
麦芽糖醇对大米蒸煮品质及回生特性的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 1, p. 317, doi. 10.11975/j.issn.1002-6819.202406094
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- Publication type:
- Article
5
基于骨蛋白拉曼光谱特异性的肉骨粉种属鉴别方法.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 16, p. 267, doi. 10.11975/j.issn.1002-6819.2020.16.032
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- Publication type:
- Article
6
基于品质特性改善的黄花菜鱼糕配方与工艺条件 优化及其产品品质分析.
- Published in:
- China Condiment, 2025, v. 50, n. 6, p. 40, doi. 10.3969/j.issn.1000-9973.2025.06.006
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- Publication type:
- Article
7
基于 TG 酶介导的莲藕鸭肉复合乳化肠配方 及工艺优化研究.
- Published in:
- China Condiment, 2024, v. 49, n. 9, p. 130, doi. 10.3969/j.issn.1000-9973.2024.09.020
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- Publication type:
- Article
8
葛根鸭肉风味乳化肠配方工艺优化及其品质分析.
- Published in:
- China Condiment, 2024, v. 49, n. 8, p. 79, doi. 10.3969/j.issn.1000-9973.2024.08.015
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- Publication type:
- Article