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农产品加工副产物的益生活性研究.
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- China Condiment, 2023, v. 48, n. 10, p. 9, doi. 10.3969/j.issn.1000-9973.2023.10.002
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- Article
不同来源多肽热反应风味成分对比分析.
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- China Condiment, 2023, v. 48, n. 10, p. 184, doi. 10.3969/j.issn.1000-9973.2023.10.030
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- Article
共培养诱导乳酸菌细菌素合成的研究进展.
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- China Condiment, 2023, v. 48, n. 10, p. 214, doi. 10.3969/j.issn.1000-9973.2023.10.035
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左聚糖降解酶的研究进展.
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- China Condiment, 2023, v. 48, n. 10, p. 204, doi. 10.3969/j.issn.1000-9973.2023.10.033
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- Article
亲水胶体对冷冻面团及馒头特性的研究进展.
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- China Condiment, 2023, v. 48, n. 10, p. 208, doi. 10.3969/j.issn.1000-9973.2023.10.034
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- Article
葵花籽粕绿原酸的提取与纯化工艺研究.
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- China Condiment, 2023, v. 48, n. 10, p. 190, doi. 10.3969/j.issn.1000-9973.2023.10.031
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响应面法优化紫芦笋花青素和多糖分步提取工艺.
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- China Condiment, 2023, v. 48, n. 10, p. 196, doi. 10.3969/j.issn.1000-9973.2023.10.032
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- Article
郫县豆瓣中重金属含量测定及其发酵期 香气成分测定分析.
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- China Condiment, 2023, v. 48, n. 10, p. 179, doi. 10.3969/j.issn.1000-9973.2023.10.029
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- Article
基于 HS-SPME-GC-MS对禄丰香醋挥发性 风味物质及成分分析.
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- China Condiment, 2023, v. 48, n. 10, p. 164, doi. 10.3969/j.issn.1000-9973.2023.10.027
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- Article
基于模糊综合评价法对不同部位牦牛肉特征 及挥发性化合物成分分析.
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- China Condiment, 2023, v. 48, n. 10, p. 172, doi. 10.3969/j.issn.1000-9973.2023.10.028
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- Article
乳酸菌发酵芪楂功能泡菜的工艺优化及品质分析.
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- China Condiment, 2023, v. 48, n. 10, p. 157, doi. 10.3969/j.issn.1000-9973.2023.10.026
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- Article
基于模糊数学参数优化山葵酱加工工艺.
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- China Condiment, 2023, v. 48, n. 10, p. 117, doi. 10.3969/j.issn.1000-9973.2023.10.019
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- Article
基于模糊数学和正交试验法优化酱牛肉卤制工艺.
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- China Condiment, 2023, v. 48, n. 10, p. 152, doi. 10.3969/j.issn.1000-9973.2023.10.025
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- Article
蒜香火锅蘸酱加工工艺优化及挥发性风味物质分析.
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- China Condiment, 2023, v. 48, n. 10, p. 145, doi. 10.3969/j.issn.1000-9973.2023.10.024
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- Article
响应面优化番茄巴沙鱼罐头制备工艺.
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- China Condiment, 2023, v. 48, n. 10, p. 139, doi. 10.3969/j.issn.1000-9973.2023.10.023
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- Article
榅桲果醋的制备工艺优化及风味成分分析.
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- China Condiment, 2023, v. 48, n. 10, p. 134, doi. 10.3969/j.issn.1000-9973.2023.10.022
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- Article
L-酪氨酸高密度流加发酵工艺研究.
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- China Condiment, 2023, v. 48, n. 10, p. 122, doi. 10.3969/j.issn.1000-9973.2023.10.020
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- Article
反向传播神经网络耦联遗传算法与响应面设计 烤制鸽肉工艺优化.
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- China Condiment, 2023, v. 48, n. 10, p. 128, doi. 10.3969/j.issn.1000-9973.2023.10.021
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- Article
不同提取工艺对生姜渣中多糖结构的影响 及其抗氧化活性分析.
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- China Condiment, 2023, v. 48, n. 10, p. 113, doi. 10.3969/j.issn.1000-9973.2023.10.018
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- Article
紫苏粕抗氧化活性肽的制备及其糖基化修饰的研究.
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- China Condiment, 2023, v. 48, n. 10, p. 105, doi. 10.3969/j.issn.1000-9973.2023.10.017
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- Article
微波-超声辅助乳清分离蛋白糖基化工艺优化.
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- China Condiment, 2023, v. 48, n. 10, p. 104, doi. 10.3969/j.issn.1000-9973.2023.10.016
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- Article
小麦面筋蛋白对甜面酱品质的影响研究.
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- China Condiment, 2023, v. 48, n. 10, p. 93, doi. 10.3969/j.issn.1000-9973.2023.10.015
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- Article
小茴香、桂皮中微量元素含量及溶出特性的研究.
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- China Condiment, 2023, v. 48, n. 10, p. 60, doi. 10.3969/j.issn.1000-9973.2023.10.010
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- Article
湿热改性扁豆淀粉对其结构及理化性质的影响.
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- China Condiment, 2023, v. 48, n. 10, p. 85, doi. 10.3969/j.issn.1000-9973.2023.10.014
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- Article
固态食醋自然发酵醋醅中生淀粉酶产生菌 的筛选及初步应用.
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- China Condiment, 2023, v. 48, n. 10, p. 78, doi. 10.3969/j.issn.1000-9973.2023.10.013
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- Article
蚕豆和高直链玉米淀粉对马铃薯粉条品质的影响.
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- China Condiment, 2023, v. 48, n. 10, p. 66, doi. 10.3969/j.issn.1000-9973.2023.10.011
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- Article
南瓜中β-胡萝卜素提取工艺优化及稳定性研究.
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- China Condiment, 2023, v. 48, n. 10, p. 73, doi. 10.3969/j.issn.1000-9973.2023.10.012
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基于可见光谱的淡水鱼肉持水性的预测研究.
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- China Condiment, 2023, v. 48, n. 10, p. 55, doi. 10.3969/j.issn.1000-9973.2023.10.009
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- Article
戊糖乳植物杆菌PY1-6发酵豆乳特性 及风味品质的研究.
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- China Condiment, 2023, v. 48, n. 10, p. 46, doi. 10.3969/j.issn.1000-9973.2023.10.008
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- Article
热水漂烫对红辣椒乙醇提取物的抗氧化活性 及其生物有效性的影响.
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- China Condiment, 2023, v. 48, n. 10, p. 20, doi. 10.3969/j.issn.1000-9973.2023.10.004
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- Article
多级模糊数学评判法评价虾壳类调味料.
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- China Condiment, 2023, v. 48, n. 10, p. 39, doi. 10.3969/j.issn.1000-9973.2023.10.007
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- Article
腐乳酸浆水中产β-葡萄糖苷酶乳酸菌的研究.
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- China Condiment, 2023, v. 48, n. 10, p. 27, doi. 10.3969/j.issn.1000-9973.2023.10.005
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- Article
亚硝酸盐对酸菜中菌属微生物量的影响及相关性分析.
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- China Condiment, 2023, v. 48, n. 10, p. 33, doi. 10.3969/j.issn.1000-9973.2023.10.006
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- Article
不同灭菌时间对鸡汤滋味的影响.
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- China Condiment, 2023, v. 48, n. 10, p. 15, doi. 10.3969/j.issn.1000-9973.2023.10.003
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- Article
复合磷酸盐浸泡条件对冷藏牛蛙腿肉品质的影响.
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- China Condiment, 2023, v. 48, n. 10, p. 1, doi. 10.3969/j.issn.1000-9973.2023.10.001
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