阿魏酸及其复合物制备研究进展.
- Published in:
- Food Research & Development, 2025, v. 46, n. 6, p. 176, doi. 10.12161/j.issn.1005‐6521.2025.06.023
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- Publication type:
- Article
Works by 马相杰
Results: 7
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阿魏酸及其复合物制备研究进展.
- Published in:
- Food Research & Development, 2025, v. 46, n. 5, p. 176, doi. 10.12161/j.issn.1005‐6521.2025.06.023
- By:
- Publication type:
- Article
3
高温肉制品杂环胺防控及体内代谢调控研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 256, doi. 10.7506/spkx1002-6630-20210616-184
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- Publication type:
- Article
4
不同处理对猪毛角蛋白提取效果及功能 特性的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 19, p. 288
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- Publication type:
- Article
5
肉制品主要组分对嗜热脂肪芽孢杆菌耐热性影响 研究进展.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 24, p. 9275
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- Publication type:
- Article
6
基于乳液的植物多酚封装体系及其在食品工业中应用的研究进展.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 352, doi. 10.13386/j.issn1002-0306.2023050109
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- Publication type:
- Article
7
6 种烟熏液的品质及其多环芳烃的毒性比较.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 4, p. 224, doi. 10.13982/j.mfst.1673-9078.2022.4.0799
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- Article