Works matching IS 10009973 AND DT 2023 AND VI 48 AND IP 10

Results: 35

亲水胶体对冷冻面团及馒头特性的研究进展.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 208, doi. 10.3969/j.issn.1000-9973.2023.10.034

By:

范嘉伟;
郭金英

Publication type:

Article

左聚糖降解酶的研究进展.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 204, doi. 10.3969/j.issn.1000-9973.2023.10.033

By:

陈倩倩;
赵紫琰;
徐海洋;
徐淋香

Publication type:

Article

响应面法优化紫芦笋花青素和多糖分步提取工艺.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 196, doi. 10.3969/j.issn.1000-9973.2023.10.032

By:

胡媛博;
杨春

Publication type:

Article

葵花籽粕绿原酸的提取与纯化工艺研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 190, doi. 10.3969/j.issn.1000-9973.2023.10.031

By:

李祎;
熊犍;
崔春

Publication type:

Article

不同来源多肽热反应风味成分对比分析.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 184, doi. 10.3969/j.issn.1000-9973.2023.10.030

By:

胡靖;
李凡;
熊建;
李沛;
李库;
覃先武

Publication type:

Article

共培养诱导乳酸菌细菌素合成的研究进展.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 214, doi. 10.3969/j.issn.1000-9973.2023.10.035

By:

满丽莉;
向殿军

Publication type:

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.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 179, doi. 10.3969/j.issn.1000-9973.2023.10.029

By:

李娜;
胡凤哲

Publication type:

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.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 172, doi. 10.3969/j.issn.1000-9973.2023.10.028

By:

张浩;
邓静;
唐英明;
陈胜利;
乔明峰;
白婷;
张振宇

Publication type:

Article

基于 HS-SPME-GC-MS对禄丰香醋挥发性风味物质及成分分析.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 164, doi. 10.3969/j.issn.1000-9973.2023.10.027

By:

赵锐环;
陈乾睿;
安梅;
李桂兰;
康小艳;
徐志强

Publication type:

Article

乳酸菌发酵芪楂功能泡菜的工艺优化及品质分析.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 157, doi. 10.3969/j.issn.1000-9973.2023.10.026

By:

范龙泉;
杨钦萍;
曹引

Publication type:

Article

基于模糊数学和正交试验法优化酱牛肉卤制工艺.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 152, doi. 10.3969/j.issn.1000-9973.2023.10.025

By:

刘会彩;
谢凤艳;
李东方

Publication type:

Article

蒜香火锅蘸酱加工工艺优化及挥发性风味物质分析.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 145, doi. 10.3969/j.issn.1000-9973.2023.10.024

By:

粟立丹;
罗昕一;
段丽丽;
熊双丽

Publication type:

Article

响应面优化番茄巴沙鱼罐头制备工艺.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 139, doi. 10.3969/j.issn.1000-9973.2023.10.023

By:

谭属琼;
谢勇武;
廖宇星;
谢三都;
刘蒙佳

Publication type:

Article

榅桲果醋的制备工艺优化及风味成分分析.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 134, doi. 10.3969/j.issn.1000-9973.2023.10.022

By:

刘艳全;
张甜;
丁真真;
王敏洁;
夏娜

Publication type:

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.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 128, doi. 10.3969/j.issn.1000-9973.2023.10.021

By:

赵清香;
李大军;
李亚萍;
姜宇纯;
李庚;
袁永旭

Publication type:

Article

L-酪氨酸高密度流加发酵工艺研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 122, doi. 10.3969/j.issn.1000-9973.2023.10.020

By:

龚雨;
马零;
赵春光;
徐庆阳

Publication type:

Article

基于模糊数学参数优化山葵酱加工工艺.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 117, doi. 10.3969/j.issn.1000-9973.2023.10.019

By:

郭梦夏;
张肇弛

Publication type:

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.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 113, doi. 10.3969/j.issn.1000-9973.2023.10.018

By:

李淑敏;
何瑞娟;
任宝旗;
石贤勇;
杨国静;
施展

Publication type:

Article

紫苏粕抗氧化活性肽的制备及其糖基化修饰的研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 105, doi. 10.3969/j.issn.1000-9973.2023.10.017

By:

闵玉涛;
郇含含;
宋彦显

Publication type:

Article

微波-超声辅助乳清分离蛋白糖基化工艺优化.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 104, doi. 10.3969/j.issn.1000-9973.2023.10.016

By:

林泽钳;
白卫东;
刘巧瑜;
曾晓房;
陈海光;
郭文山

Publication type:

Article

小麦面筋蛋白对甜面酱品质的影响研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 93, doi. 10.3969/j.issn.1000-9973.2023.10.015

By:

李翠翠;
郝莉花;
张丽;
程爽;
罗建成

Publication type:

Article

湿热改性扁豆淀粉对其结构及理化性质的影响.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 85, doi. 10.3969/j.issn.1000-9973.2023.10.014

By:

冯田田;
刘宁;
王思颖;
温沐潮;
赵凯

Publication type:

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.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 78, doi. 10.3969/j.issn.1000-9973.2023.10.013

By:

康雪梅;
罗雯;
郭建;
孙群

Publication type:

Article

南瓜中β-胡萝卜素提取工艺优化及稳定性研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 73, doi. 10.3969/j.issn.1000-9973.2023.10.012

By:

韩浩;
李晓娟;
王珣;
冷春旭;
赵伟;
赵曦;
李柱刚

Publication type:

Article

蚕豆和高直链玉米淀粉对马铃薯粉条品质的影响.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 66, doi. 10.3969/j.issn.1000-9973.2023.10.011

By:

何丹;
李粤;
邬应龙

Publication type:

Article

小茴香、桂皮中微量元素含量及溶出特性的研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 60, doi. 10.3969/j.issn.1000-9973.2023.10.010

By:

孟君;
彭秀丽;
郭全海;
韩永辉;
蓝侦方;
张欣茹;
崔淑静

Publication type:

Article

基于可见光谱的淡水鱼肉持水性的预测研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 55, doi. 10.3969/j.issn.1000-9973.2023.10.009

By:

李旭海;
杨丽凤;
汪兰;
周志;
熊光权;
石柳

Publication type:

Article

亚硝酸盐对酸菜中菌属微生物量的影响及相关性分析.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 33, doi. 10.3969/j.issn.1000-9973.2023.10.006

By:

魏振勇;
李娜;
孙全敏;
王严;
迟乃玉;
张庆芳

Publication type:

Article

戊糖乳植物杆菌PY1-6发酵豆乳特性及风味品质的研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 46, doi. 10.3969/j.issn.1000-9973.2023.10.008

By:

赵雅冉;
李娅馨;
赵强;
邢少华;
孙雪梅;
李华敏;
刘文丽

Publication type:

Article

多级模糊数学评判法评价虾壳类调味料.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 39, doi. 10.3969/j.issn.1000-9973.2023.10.007

By:

卢文超;
白婵;
熊光权;
周际松;
王炬光;
邱亮;
廖涛

Publication type:

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.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 20, doi. 10.3969/j.issn.1000-9973.2023.10.004

By:

吕俊丽;
李莅萍;
王国泽

Publication type:

Article

腐乳酸浆水中产β-葡萄糖苷酶乳酸菌的研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 27, doi. 10.3969/j.issn.1000-9973.2023.10.005

By:

张佳萍;
夏宁;
滕建文;
韦保耀;
黄丽;
张博

Publication type:

Article

不同灭菌时间对鸡汤滋味的影响.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 15, doi. 10.3969/j.issn.1000-9973.2023.10.003

By:

金怀慷;
葛长荣;
肖智超

Publication type:

Article

农产品加工副产物的益生活性研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 9, doi. 10.3969/j.issn.1000-9973.2023.10.002

By:

黄小玲;
陈铎;
崔春

Publication type:

Article

复合磷酸盐浸泡条件对冷藏牛蛙腿肉品质的影响.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 1, doi. 10.3969/j.issn.1000-9973.2023.10.001

By:

王希搏;
颜浩昆;
荣建华;
胡杨

Publication type:

Article