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代谢工程改造酿酒酵母合成玉米黄质.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 1, doi. 10.13995/j.cnki.11-1802/ts.035321
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基于pH下降速率的反馈补料策略高密度培养保加利亚乳杆菌NQ2508.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 7, doi. 10.13995/j.cnki.11-1802/ts.035581
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黑曲霉耐热型葡聚糖酶纤维素结合结构域的替换与融合体酶性质.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 14, doi. 10.13995/j.cnki.11-1802/ts.035557
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- Article
宏基因组来源高活性酯酶的鉴定及其酶学性质表征.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 22, doi. 10.13995/j.cnki.11-1802/ts.035608
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- Article
吡咯喹啉醌连续发酵工艺初探.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 29, doi. 10.13995/j.cnki.11-1802/ts.035799
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- Article
应用雌激素受体β抑制剂建立肠道屏障受损的便秘动物模型.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 35, doi. 10.13995/j.cnki.11-1802/ts.034423
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- Article
奎宁酸的抗氧化活性和神经保护作用研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 42, doi. 10.13995/j.cnki.11-1802/ts.034635
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- Article
乳酸菌肽聚糖的提取纯化及其对河豚毒素的毒性消减效果研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 48, doi. 10.13995/j.cnki.11-1802/ts.038015
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- Article
亚麻籽油磷虾油软胶囊对高血脂模型大鼠血脂的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 54, doi. 10.13995/j.cnki.11-1802/ts.027803
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- Article
沙棘乙酸乙酯萃取物化学成分分析及体外抑制幽门螺杆菌机理研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 59, doi. 10.13995/j.cnki.11-1802/ts.034747
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- Article
苯乳酸与DNA相互作用及其抑菌机制研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 67, doi. 10.13995/j.cnki.11-1802/ts.035182
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- Article
刺梨果渣阿拉伯木聚糖对α-淀粉酶的抑制及其酵解特征研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 75, doi. 10.13995/j.cnki.11-1802/ts.035798
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- Article
全蛋液微波巴氏杀菌动力学及蛋白质变化研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 82, doi. 10.13995/j.cnki.11-1802/ts.035845
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- Article
乳酸菌发酵西兰花的代谢组学分析及其对萝卜硫素含量的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 88, doi. 10.13995/j.cnki.11-1802/ts.035783
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- Article
菌酶协同发酵对玉米蛋白粉消化率的影响研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 94, doi. 10.13995/j.cnki.11-1802/ts.035441
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- Article
醋酸发酵阶段添加不同类型高温大曲对食醋风味品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 100, doi. 10.13995/j.cnki.11-1802/ts.035536
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- Article
山兰米醋发酵过程中理化指标及挥发性风味物质的变化规律.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 108, doi. 10.13995/j.cnki.11-1802/ts.035449
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- Article
分料发酵红酸汤乳酸菌和酵母菌的分离鉴定及应用.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 116, doi. 10.13995/j.cnki.11-1802/ts.035779
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- Article
不同储存容器对凤香型基酒储存前期风味形成的探究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 124, doi. 10.13995/j.cnki.11-1802/ts.035465
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- Article
尿石素A脂质体的制备:稳定性及体外消化研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 131, doi. 10.13995/j.cnki.11-1802/ts.034421
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- Article
负载碳酸钙的水包油包固乳液稳定性及相互作用研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 142, doi. 10.13995/j.cnki.11-1802/ts.034572
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- Article
壳聚糖-叶酸微胶囊的制备及其特性评价.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 149, doi. 10.13995/j.cnki.11-1802/ts.034395
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- Article
蝶豆花提取物-马铃薯氧化羟丙基淀粉/果胶指示标签的制备及应用.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 156, doi. 10.13995/j.cnki.11-1802/ts.034655
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- Article
基于植物甾醇与γ-谷维素的牡丹/葵花籽油凝胶的制备及其物理特性研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 164, doi. 10.13995/j.cnki.11-1802/ts.034454
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- Article
AB-8大孔树脂-C18柱联用分离干腌牛肉抗氧化肽的研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 171, doi. 10.13995/j.cnki.11-1802/ts.034767
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- Article
天然植物提取物复合脱腥剂对牛胃脱腥效果评价及工艺优化.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 180, doi. 10.13995/j.cnki.11-1802/ts.034306
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橄榄仁抗氧化肽的分离鉴定及分子对接.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 189, doi. 10.13995/j.cnki.11-1802/ts.034550
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咖啡豆红外喷动床干燥对其粉末物性品质、干燥能耗及挥发性成分的影响
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 199, doi. 10.13995/j.cnki.11-1802/ts.034145
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- Article
冷链流通中温度波动对冷冻南美白对虾持水性及质构特性的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 208, doi. 10.13995/j.cnki.11-1802/ts.034947
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冷藏和微冻贮藏对大口黑鲈鱼品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 218, doi. 10.13995/j.cnki.11-1802/ts.034601
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- Article
陇西腊肉加工过程中亚硝胺与理化指标的相关性分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 226, doi. 10.13995/j.cnki.11-1802/ts.034356
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- Article
响应面法优化高顺式虾青素的制备工艺研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 234, doi. 10.13995/j.cnki.11-1802/ts.036515
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- Article
木薯纳米淀粉的制备及乳化性能研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 243, doi. 10.13995/j.cnki.11-1802/ts.034537
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- Article
不同预处理对甘薯片油炸特性的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 249, doi. 10.13995/j.cnki.11-1802/ts.034424
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响应曲面设计结合熵权法优化石磨全麦挂面配方.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 259, doi. 10.13995/j.cnki.11-1802/ts.034210
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- Article
果蔬微孔膜内湿度调节包装设计及试验验证.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 267, doi. 10.13995/j.cnki.11-1802/ts.034378
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- Article
膜醭毕赤酵母蛋白复合膜对桃采后果腐病的抑制效果及机制.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 274, doi. 10.13995/j.cnki.11-1802/ts.035552
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- Article
超声波-纳米氧化锌处理对鲜切莴笋贮藏品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 280, doi. 10.13995/j.cnki.11-1802/ts.034413
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- Article
基于溶液除湿的新型粮食干燥设备设计及特性分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 290, doi. 10.13995/j.cnki.11-1802/ts.032434
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- Article
不同产地沃柑挥发性成分的差异分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 297, doi. 10.13995/j.cnki.11-1802/ts.034510
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- Article
煎制成熟度对牛排挥发性风味物质及感官的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 305, doi. 10.13995/j.cnki.11-1802/ts.034344
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- Article
微生物合成乳酸的细胞工厂构建研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 317, doi. 10.13995/j.cnki.11-1802/ts.035820
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- Article
美拉德反应中间体2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮的研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 326, doi. 10.13995/j.cnki.11-1802/ts.034848
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- Article
葡萄酒中非生物代谢来源有害物质的研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 334, doi. 10.13995/j.cnki.11-1802/ts.035786
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- Article
冷等离子体技术对肉品品质的影响研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 341, doi. 10.13995/j.cnki.11-1802/ts.034487
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- Article
肉脯加工工艺及保藏研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 349, doi. 10.13995/j.cnki.11-1802/ts.034666
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- Article
芸豆蛋白功能特性及改性的研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 357, doi. 10.13995/j.cnki.11-1802/ts.034670
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- Article
近红外光谱联合化学计量学在柑橘类水果质量无损检测方面的最新研究及应用进展
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 367, doi. 10.13995/j.cnki.11-1802/ts.037981
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- Article
营养素对运动损伤恢复的影响研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 380, doi. 10.13995/j.cnki.11-1802/ts.034765
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- Article
我国预制菜产业的发展现状、影响因素及发展趋势.
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- Food & Fermentation Industries, 2024, v. 50, n. 5, p. 388, doi. 10.13995/j.cnki.11-1802/ts.034935
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- Article