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大豆肽的功能活性及在食品加工产业中的应用.
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- China Condiment, 2024, v. 49, n. 6, p. 200, doi. 10.3969/j.issn.1000-9973.2024.06.032
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芫根多糖的提取及其抗缺氧能力研究.
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- China Condiment, 2024, v. 49, n. 6, p. 195, doi. 10.3969/j.issn.1000-9973.2024.06.031
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石榴皮提取物指纹图谱的建立及指标成分含量测定.
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- China Condiment, 2024, v. 49, n. 6, p. 182, doi. 10.3969/j.issn.1000-9973.2024.06.029
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喷雾干燥法制备肉豆蔻精油微胶囊及表征.
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- China Condiment, 2024, v. 49, n. 6, p. 189, doi. 10.3969/j.issn.1000-9973.2024.06.030
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海参制品腥味化合物形成与脱腥技术研究进展.
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- China Condiment, 2024, v. 49, n. 6, p. 206, doi. 10.3969/j.issn.1000-9973.2024.06.033
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- Article
淡水鱼鱼糜凝胶品质影响因素的研究进展.
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- China Condiment, 2024, v. 49, n. 6, p. 213, doi. 10.3969/j.issn.1000-9973.2024.06.034
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- Article
基于模糊数学法对真空低温烹饪卤鸭工艺优化.
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- China Condiment, 2024, v. 49, n. 6, p. 143, doi. 10.3969/j.issn.1000-9973.2024.06.022
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- Article
黄芪、枸杞、沙果果醋的研制及其抗氧化活性研究.
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- China Condiment, 2024, v. 49, n. 6, p. 131, doi. 10.3969/j.issn.1000-9973.2024.06.020
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基于模糊数学评价法优化风味油莎豆的加工工艺.
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- China Condiment, 2024, v. 49, n. 6, p. 126, doi. 10.3969/j.issn.1000-9973.2024.06.019
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- Article
东北酸菜发酵过程中细菌菌群与 亚硝酸盐长消变化关系.
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- China Condiment, 2024, v. 49, n. 6, p. 50, doi. 10.3969/j.issn.1000-9973.2024.06.008
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- Article
出口巴西盐渍鳕鱼产品风险控制研究.
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- China Condiment, 2024, v. 49, n. 6, p. 176, doi. 10.3969/j.issn.1000-9973.2024.06.028
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冷链物流运输对低盐腌制鲟鱼品质的影响.
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- China Condiment, 2024, v. 49, n. 6, p. 147, doi. 10.3969/j.issn.1000-9973.2024.06.023
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基于 UPLC-MS/MS 对 3 种类型洋葱中 有机酸和氨基酸成分的分析.
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- China Condiment, 2024, v. 49, n. 6, p. 168, doi. 10.3969/j.issn.1000-9973.2024.06.027
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- Article
基于差分脉冲伏安法快速检测花椒油 树脂中的麻味物质.
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- China Condiment, 2024, v. 49, n. 6, p. 162, doi. 10.3969/j.issn.1000-9973.2024.06.026
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- Article
即食肉制品中分离的科氏葡萄球菌科氏亚种 HT-26 及其快速检测分子标识筛选.
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- China Condiment, 2024, v. 49, n. 6, p. 157, doi. 10.3969/j.issn.1000-9973.2024.06.025
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基于主成分分析优化羊肚菌酿造酱油配方.
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- China Condiment, 2024, v. 49, n. 6, p. 152, doi. 10.3969/j.issn.1000-9973.2024.06.024
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- Article
酶解-美拉德反应制备金鲳鱼调味基料 的工艺研究及风味分析.
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- China Condiment, 2024, v. 49, n. 6, p. 83, doi. 10.3969/j.issn.1000-9973.2024.06.012
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高效降解亚硝酸盐乳酸菌的筛选及其在腊肉中的应用.
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- China Condiment, 2024, v. 49, n. 6, p. 91, doi. 10.3969/j.issn.1000-9973.2024.06.013
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陈皮牛肉预制菜品质的研究.
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- China Condiment, 2024, v. 49, n. 6, p. 135, doi. 10.3969/j.issn.1000-9973.2024.06.021
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基于模糊数学评定与响应面法优化酸黄瓜工艺研究.
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- China Condiment, 2024, v. 49, n. 6, p. 119, doi. 10.3969/j.issn.1000-9973.2024.06.018
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不同焙炒工艺对芝麻酱品质的影响.
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- China Condiment, 2024, v. 49, n. 6, p. 115, doi. 10.3969/j.issn.1000-9973.2024.06.017
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超声处理对卤虾品质的影响.
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- China Condiment, 2024, v. 49, n. 6, p. 64, doi. 10.3969/j.issn.1000-9973.2024.06.009
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双响应值联合优化超声波辅助熬制 雪菜大黄鱼汤工艺及其滋味评价.
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- China Condiment, 2024, v. 49, n. 6, p. 43, doi. 10.3969/j.issn.1000-9973.2024.06.007
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- Article
超声辅助酶法制备富锌低分子牡蛎肽的工艺研究.
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- China Condiment, 2024, v. 49, n. 6, p. 108, doi. 10.3969/j.issn.1000-9973.2024.06.016
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- Article
精油对腌制芥菜发酵过程中品质指标的影响.
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- China Condiment, 2024, v. 49, n. 6, p. 102, doi. 10.3969/j.issn.1000-9973.2024.06.015
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- Article
基于电子鼻和 GC-MS 评价腌制时间对 猪肉脯品质的影响.
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- China Condiment, 2024, v. 49, n. 6, p. 97, doi. 10.3969/j.issn.1000-9973.2024.06.014
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- Article
白乌鱼鱼肉多肽的酶解工艺优化.
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- China Condiment, 2024, v. 49, n. 6, p. 77, doi. 10.3969/j.issn.1000-9973.2024.06.011
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- Article
大豆分离蛋白、豌豆分离蛋白和小麦面筋蛋白相互 作用对高水分植物蛋白肉品质特性的影响.
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- China Condiment, 2024, v. 49, n. 6, p. 36, doi. 10.3969/j.issn.1000-9973.2024.06.006
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- Article
葛仙米多糖提取物对模型体系中 PhIP 抑制效果研究.
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- China Condiment, 2024, v. 49, n. 6, p. 9, doi. 10.3969/j.issn.1000-9973.2024.06.002
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酶-超声波辅助提取海蜇胶原蛋白及其组成分析.
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- China Condiment, 2024, v. 49, n. 6, p. 70, doi. 10.3969/j.issn.1000-9973.2024.06.010
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不同干燥方式对柠檬片品质的影响.
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- China Condiment, 2024, v. 49, n. 6, p. 31, doi. 10.3969/j.issn.1000-9973.2024.06.005
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- Article
响应面法优化紫贻贝脱腥及预处理加工工艺.
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- China Condiment, 2024, v. 49, n. 6, p. 15, doi. 10.3969/j.issn.1000-9973.2024.06.003
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- Article
橙足海参多肽的制备工艺优化及其抗氧化活性研究.
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- China Condiment, 2024, v. 49, n. 6, p. 22, doi. 10.3969/j.issn.1000-9973.2024.06.004
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酶解香菇调味酱的研制及流变学特性研究.
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- China Condiment, 2024, v. 49, n. 6, p. 1, doi. 10.3969/j.issn.1000-9973.2024.06.001
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