玉米油精炼过程氯离子含量变化及其对 3-氯丙醇酯和缩水甘油酯含量的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 286, doi. 10.7506/spkx1002-6630-20180731-373
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Works matching AU 黄会娜
Results: 10
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煎炸方式和煎炸食材对花生煎炸油中 3-氯丙醇酯和缩水甘油酯含量的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 42, doi. 10.7506/spkx1002-6630-20180504-042
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- Article
3
油脂脱臭过程氯离子含量对3-氯丙醇酯和缩水甘油酯的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 320, doi. 10.7506/spkx1002-6630-201820046
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- Article
4
分子蒸馏法脱除油脂中3-氯丙醇酯和缩水甘油酯.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 41, doi. 10.7506/spkx1002-6630-20190822-234
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- Article
5
不同储油温度对芝麻油品质保鲜效果的影响.
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- China Oils & Fats, 2024, v. 49, n. 12, p. 65, doi. 10.19902/j.cnki.zgyz.1003-7969.240337
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- Article
6
工艺软水中氯离子含量对油脂中氯离子 3-氯丙醇酯 和缩水甘油酯含量的影响.
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- China Oils & Fats, 2021, v. 46, n. 7, p. 92, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.07.016
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7
两级分子蒸馏深度脱除油脂中 3 - 氯丙醇酯 和缩水甘油酯.
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- China Oils & Fats, 2021, v. 46, n. 6, p. 89, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.06.018
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- Article
8
不同油脂精炼过程中氯离子、3 -氯丙醇酯 和缩水甘油酯含量的变化.
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- China Oils & Fats, 2020, n. 10, p. 10, doi. 10.12166/j.zgyz.1003-7969/2020.10.003
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- Article
9
乳酸对类风湿关节炎患者外周血CD4<sup>+</sup>T细胞亚群的调控作用.
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- Journal of Health Sciences of Peking University / Beijing Daxue Xuebao (Yixue Ban), 2024, v. 56, n. 3, p. 519, doi. 10.19723/j.issn.1671-167X.2024.03.020
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10
干扰素-α 介导系统性红斑狼疮外周血 CD56<sup>dim</sup>CD57<sup>+</sup> 自然杀伤细胞功能的损伤.
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- Journal of Health Sciences of Peking University / Beijing Daxue Xuebao (Yixue Ban), 2023, v. 55, n. 6, p. 975, doi. 10.19723/j.issn.1671-167X.2023.06.004
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