食品危害物丙烯酰胺的神经毒性作用机制及 膳食干预研究进展.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 21, p. 44
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- Publication type:
- Article
Works by 马玲君
Results: 5
1
2
超微粉碎和超高压对大麦若叶理化性质及 多酚抗氧化性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 78, doi. 10.13386/j.issn1002-0306.2024040188
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- Publication type:
- Article
3
基于粉体稳态化技术的风味物质控释研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 288, doi. 10.7506/spkx1002-6630-20240508-045
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- Publication type:
- Article
4
不同高静压的压力处理对豌豆7S、 11S球蛋白形成凝胶的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 153, doi. 10.7506/spkx1002-6630-20230614-117
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- Publication type:
- Article
5
负载辣椒素的巯基改性壳聚糖-玉米醇溶蛋白 纳米颗粒制备与稳定性分析.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 8, doi. 10.7506/spkx1002-6630-20220807-085
- By:
- Publication type:
- Article