基于蛋白质结构和理化性质的鱼糜 蛋白-油脂相互作用.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 55, doi. 10.7506/spkx1002-6630-20220714-157
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- Publication type:
- Article
Works by 黄佳茵
Results: 5
1
2
亚牛磺酸对南美白对虾多酚氧化酶活性及 酶构象的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 100, doi. 10.7506/spkx1002-6630-20191203-040
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- Publication type:
- Article
3
基于甲基纤维素改性聚乙烯醇指示膜的制备、表征及对南美白对虾的鲜度指示.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 194, doi. 10.7506/spkx1002-6630-20200303-038
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- Publication type:
- Article
4
真空低温加热制品的品质及安全性研究进展.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 5, p. 1408
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- Publication type:
- Article
5
水生生物重金属富集规律研究.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 8, p. 2085
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- Publication type:
- Article