Works matching IS 0253990X AND DT 2025 AND VI 51 AND IP 1
Results: 50
基于手机拍照结合 Image J 软件对 干辣椒外观品质的分级研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 273, doi. 10.13995/j.cnki.11-1802/ts.040867
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阿魏酸对乙醇诱导的 LO2 肝细胞 DNA 损伤的修复机制研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 174, doi. 10.13995/j.cnki.11-1802/ts.038181
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食叶草蛋白的提取工艺及其性质研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 189, doi. 10.13995/j.cnki.11-1802/ts.038605
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麦汁糖化过程中羟基肉桂酸衍生物的动态变化规律研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 64, doi. 10.13995/j.cnki.11-1802/ts.038685
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大豆蛋白对面团中醇溶蛋白组成和结构的影响研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 223, doi. 10.13995/j.cnki.11-1802/ts.038734
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不同提取方法红芸豆皮膳食纤维结构、理化性质和降血糖活性分析.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 237, doi. 10.13995/j.cnki.11-1802/ts.037206
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果菜类蔬菜混合发酵菌种筛选及其发酵特性研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 158, doi. 10.13995/j.cnki.11-1802/ts.038385
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贺兰山东麓产区非酿酒酵母筛选及发酵特性研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 72, doi. 10.13995/j.cnki.11-1802/ts.038563
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体外发酵表征膳食纤维性质研究进展.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 337, doi. 10.13995/j.cnki.11-1802/ts.038649
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生物处理改善大米和大米粉特性的研究进展.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 345, doi. 10.13995/j.cnki.11-1802/ts.039409
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米糠蛋白提取、改性及在食品加工中的应用.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 363, doi. 10.13995/j.cnki.11-1802/ts.038343
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湿热处理改性淀粉的研究进展.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 354, doi. 10.13995/j.cnki.11-1802/ts.038344
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基于文献计量的菊粉研究进展分析.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 403, doi. 10.13995/j.cnki.11-1802/ts.039096
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大肠杆菌利用不同碳源生产 N-乙酰神经氨酸的研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 18, doi. 10.13995/j.cnki.11-1802/ts.038677
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炭烧干酪的工艺优化及对其在不同成熟期蛋白质降解的研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 116, doi. 10.13995/j.cnki.11-1802/ts.038443
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四川泡菜发酵早期亚硝酸盐生成转化途径的初探.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 151, doi. 10.13995/j.cnki.11-1802/ts.037606
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木瓜热泵干燥特性数值模拟及试验研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 266, doi. 10.13995/j.cnki.11-1802/ts.038202
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代谢工程改造大肠杆菌合成甲萘醌-7.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 1, doi. 10.13995/j.cnki.11-1802/ts.038237
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纤维素降解菌 I2 的分离及相关降解基因功能验证.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 47, doi. 10.13995/j.cnki.11-1802/ts.038565
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分离纯化重组解脂耶氏酵母发酵液中虫草素的研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 26, doi. 10.13995/j.cnki.11-1802/ts.038661
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自然发酵虾酱中屎肠球菌的分离、鉴定及体外益生特性分析.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 136, doi. 10.13995/j.cnki.11-1802/ts.038382
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内蒙古地区自然发酵乳中乳酸菌的分离鉴定及优良菌株筛选.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 11, doi. 10.13995/j.cnki.11-1802/ts.038251
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生物可降解聚乳酸共衣康酸丁二醇酯 / 纳米二氧化硅 包装材料对发酵酸奶贮藏品质及活菌数的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 108, doi. 10.13995/j.cnki.11-1802/ts.038254
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ZjERF098 鉴定及其提高冬枣黑斑病抗病性的效果研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 55, doi. 10.13995/j.cnki.11-1802/ts.038669
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疏棉状嗜热丝孢菌脂肪酶 LipTL 的酶学性质及脱胶应用研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 41, doi. 10.13995/j.cnki.11-1802/ts.038635
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利用顶空-气相色谱-离子迁移谱结合电子鼻 分析黑鱼蒸制过程中挥发性风味物质的变化.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 322, doi. 10.13995/j.cnki.11-1802/ts.038425
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植物甾醇对桑椹花色苷脂质体及其抗氧化活性的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 290, doi. 10.13995/j.cnki.11-1802/ts.038797
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高压脉冲电场处理对中国对虾抗氧化活性和 蛋白质特性的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 199, doi. 10.13995/j.cnki.11-1802/ts.038599
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不同加工工艺对胡柚汁品质的影响研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 297, doi. 10.13995/j.cnki.11-1802/ts.038310
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干燥工艺对红薯叶冠突散囊菌发酵茶品质的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 124, doi. 10.13995/j.cnki.11-1802/ts.038151
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热处理对燕麦麸皮的消化特性及抗氧化特性的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 216, doi. 10.13995/j.cnki.11-1802/ts.038647
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喷雾与真空冷冻干燥方法对肉苁蓉红枣复合固体饮料品质的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 259, doi. 10.13995/j.cnki.11-1802/ts.040444
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桑葚微胶囊对酸奶品质与风味的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 312, doi. 10.13995/j.cnki.11-1802/ts.038442
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menD 表达强度对枯草芽孢杆菌中维生素 K<sub>2</sub> 产量的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 32, doi. 10.13995/j.cnki.11-1802/ts.038491
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一株梅奇酵母与商业酿酒酵母发酵对枸杞酒品质的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 90, doi. 10.13995/j.cnki.11-1802/ts.037762
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茶叶不同添加方式对太平猴魁绿茶啤酒风味影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 81, doi. 10.13995/j.cnki.11-1802/ts.038774
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不同蒸煮方式对燕麦方便粥品质的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 231, doi. 10.13995/j.cnki.11-1802/ts.037941
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瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 143, doi. 10.13995/j.cnki.11-1802/ts.038613
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1-MCP 结合低压静电场复合处理对红托竹荪保鲜效果的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 250, doi. 10.13995/j.cnki.11-1802/ts.038699
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氨基酸与糖醇结构对褐变反应的影响及机制研究.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 167, doi. 10.13995/j.cnki.11-1802/ts.038601
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不同状态鲜核桃冷藏期间品质变化的差异.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 244, doi. 10.13995/j.cnki.11-1802/ts.038332
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6 个欧洲李品种果实品质的综合评价.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 280, doi. 10.13995/j.cnki.11-1802/ts.037993
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川白獭兔生长过程中屠宰性能和肉品质特性变化.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 208, doi. 10.13995/j.cnki.11-1802/ts.038691
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不同品种糯高粱在酱香型白酒生产中的应用.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 99, doi. 10.13995/j.cnki.11-1802/ts.038362
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梯度醇沉盐藻多糖结构及免疫调节活性分析.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 182, doi. 10.13995/j.cnki.11-1802/ts.039541
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基于 HS-SPME-GC-MS 和感官评价分析不同时期木枣的挥发性物质.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 330, doi. 10.13995/j.cnki.11-1802/ts.038327
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吡嗪类化合物对酱香型白酒香气特征的影响分析.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 305, doi. 10.13995/j.cnki.11-1802/ts.038681
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基于不同提取物中的花青素智能 pH 复合膜的研究进展.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 373, doi. 10.13995/j.cnki.11-1802/ts.039324
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基于金属有机骨架的分子印迹聚合物在食品检测中的应用进展.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 390, doi. 10.13995/j.cnki.11-1802/ts.039030
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双组分调控系统对革兰氏阴性菌抗生素耐药性的调控研究进展.
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- Food & Fermentation Industries, 2025, v. 51, n. 1, p. 381, doi. 10.13995/j.cnki.11-1802/ts.040890
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