Works matching IS 10009973 AND DT 2023 AND VI 48 AND IP 11

Results: 37

二维液相色谱在食品检测方面的应用进展.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 215, doi. 10.3969/j.issn.1000-9973.2023.11.037

By:

邢倩倩

Publication type:

Article

食源性鲜味肽的研究进展.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 210, doi. 10.3969/j.issn.1000-9973.2023.11.036

By:

吴日帮;
周其洋

Publication type:

Article

香薷挥发油的化学成分分析、生物活性及应用研究进展.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 203, doi. 10.3969/j.issn.1000-9973.2023.11.035

By:

王秋亚;
胡悦

Publication type:

Article

挥发性风味分析技术及其在传统发酵豆制品中应用研究进展.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 196, doi. 10.3969/j.issn.1000-9973.2023.11.034

By:

胡航伟;
段秋虹;
刘凌霄;
张金宝;
朱玲;
常腾腾;
刘云国

Publication type:

Article

黑果腺肋花楸花青素理化性质及抗氧化活性研究.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 190, doi. 10.3969/j.issn.1000-9973.2023.11.033

By:

杨俊峰;
沈越;
张耀丹;
张卉

Publication type:

Article

产广谱细菌素乳酸菌的筛选及体外益生特性的研究.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 183, doi. 10.3969/j.issn.1000-9973.2023.11.032

By:

满丽莉;
向殿军

Publication type:

Article

响应面法优化超声辅助乙醇提取桑葚花青素工艺及稳定性分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 176, doi. 10.3969/j.issn.1000-9973.2023.11.031

By:

邱菊;
陈昌琳;
陈冰艺;
何贵萍;
张佳琪;
吕远平

Publication type:

Article

通过式固相萃取柱净化-光化学衍生-高效液相色谱法测定复合调味料中黄曲霉毒素的含量.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 171, doi. 10.3969/j.issn.1000-9973.2023.11.030

By:

岳超;
徐欣丰;
赵超群;
袁堃;
王展华;
刘柱;
陈碧莲;
梁晶晶

Publication type:

Article

曲霉豆豉和毛霉豆豉理化指标和风味物质差异分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 164, doi. 10.3969/j.issn.1000-9973.2023.11.029

By:

刘迎涛;
余玲;
廖柯;
唐扬;
林曼;
胡陆军;
王佐军

Publication type:

Article

超高效液相色谱-串联质谱法测定调味品中去甲乌药碱和曲托喹酚.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 157, doi. 10.3969/j.issn.1000-9973.2023.11.028

By:

王建凤;
冯月超;
周欣燃;
张怡;
楚弘宇;
王颖;
杨志超;
刘艳

Publication type:

Article

改良增菌条件应用于Soleris系统对食品中沙门氏菌的检验.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 152, doi. 10.3969/j.issn.1000-9973.2023.11.027

By:

姚卢悦;
陈丽花

Publication type:

Article

辣椒在冷链运输过程中不同温度对其品质的影响.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 148, doi. 10.3969/j.issn.1000-9973.2023.11.026

By:

薛珂;
孙红霞;
杨盛茹

Publication type:

Article

D-最优混料设计优化曲靖蒸饵丝预制佐料配方及挥发性风味成分分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 143, doi. 10.3969/j.issn.1000-9973.2023.11.025

By:

陈飞;
刘琨毅;
王琪;
谢政泽;
吴永祥;
张蒙

Publication type:

Article

发酵干香肠关键生产工艺及包装技术研究.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 139, doi. 10.3969/j.issn.1000-9973.2023.11.024

By:

李国柱;
贾靖;
李明珠

Publication type:

Article

几种不同包装方式对香酥虾球理化性质及挥发性成分的影响.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 134, doi. 10.3969/j.issn.1000-9973.2023.11.023

By:

郭甲润;
王小倩;
刘佩

Publication type:

Article

模糊数学感官评定法优化蛋黄酱加工工艺.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 130, doi. 10.3969/j.issn.1000-9973.2023.11.022

By:

魏建刚;
李婕

Publication type:

Article

冷链运输条件下气调包装酱卤鸭肉制品货架期预测模型的建立.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 126, doi. 10.3969/j.issn.1000-9973.2023.11.021

By:

李廷妮;
曾雪璐;
翟羽

Publication type:

Article

低嘌呤鸡骨清汤制备及风味成分分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 115, doi. 10.3969/j.issn.1000-9973.2023.11.020

By:

李俊松;
郭玉杰;
齐立伟;
杨平;
刘云鹤;
邱保文;
张春晖

Publication type:

Article

基于响应面法优化紫苏酱油关键生产工艺.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 108, doi. 10.3969/j.issn.1000-9973.2023.11.019

By:

张心愿;
王辉;
陈向东;
李冲伟

Publication type:

Article

模糊逻辑模型优化浓缩辣椒酱配方.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 102, doi. 10.3969/j.issn.1000-9973.2023.11.018

By:

薛伟;
康雨薇

Publication type:

Article

响应面法优化土家族传统食品煎制洋芋粑粑加工工艺.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 95, doi. 10.3969/j.issn.1000-9973.2023.11.017

By:

徐丹鹤;
郑梦莹;
周志;
程超

Publication type:

Article

L-酪氨酸清液发酵工艺研究.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 90, doi. 10.3969/j.issn.1000-9973.2023.11.016

By:

时唐恩;
赵思宇;
刘韪玮;
赵春光;
徐庆阳

Publication type:

Article

玉米黄酒发酵过程中微生物菌群结构与挥发性风味物质的相关性分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 84, doi. 10.3969/j.issn.1000-9973.2023.11.015

By:

郭建华;
赵晓旭;
蒋海娇

Publication type:

Article

不同木薯变性淀粉对调理鸡肉丸品质特性的影响.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 79, doi. 10.3969/j.issn.1000-9973.2023.11.014

By:

汤海莲;
尹忞强;
许伟;
杜林;
沈晖

Publication type:

Article

蚕豆酱发酵过程微生物群落结构及其功能分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 75, doi. 10.3969/j.issn.1000-9973.2023.11.013

By:

曾丽丽;
聂珍珍;
李紫阳

Publication type:

Article

基于代谢组学和转录组学揭示郫县豆瓣中两株优势产风味菌株Bacillus amyloliquefaciens与 Candida versatilis互作机制.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 67, doi. 10.3969/j.issn.1000-9973.2023.11.012

By:

刘欣宁;
卢云浩;
何强

Publication type:

Article

球孢白僵菌催化苯甲酸合成对羟基苯甲酸液体发酵优化.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 60, doi. 10.3969/j.issn.1000-9973.2023.11.011

By:

刘宗求;
刘雨;
彭继兰;
王金华;
王永泽;
高娃

Publication type:

Article

不同接种方式对苦荞豆酱发酵过程中理化指标的影响.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 56, doi. 10.3969/j.issn.1000-9973.2023.11.010

By:

唐远谋;
拉普莫拉子;
刘洋;
王娟;
徐纲;
肖迪;
刘达玉;
肖龙泉

Publication type:

Article

预浸泡对黄豆焖鸭菜肴中黄豆品质的影响.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 48, doi. 10.3969/j.issn.1000-9973.2023.11.009

By:

阮征;
李旭涵;
李丹丹;
刘旋斌;
李汴生

Publication type:

Article

两种发酵工艺制备的牡丹籽酱油理化特性研究.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 43, doi. 10.3969/j.issn.1000-9973.2023.11.008

By:

张明君;
李迎秋

Publication type:

Article

基于 GC-IMS技术解析青枣不同菌种发酵关键风味物质差异.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 37, doi. 10.3969/j.issn.1000-9973.2023.11.007

By:

张江宁;
叶峥;
张爱凤

Publication type:

Article

添加天然复配防腐剂的猪肉干货架期预测.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 31, doi. 10.3969/j.issn.1000-9973.2023.11.006

By:

赵长青;
张益卓;
冉光雨;
方春玉;
赵兴秀

Publication type:

Article

Bacillu samyloliquefaciens SY07发酵绿豆的体外降血糖活性及风味成分分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 27, doi. 10.3969/j.issn.1000-9973.2023.11.005

By:

赵雪如;
李佳莹;
付玮琦;
任佳敏;
李风娟

Publication type:

Article

蔬菜发酵过程中亚硝酸盐对细菌群落积累量的影响.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 18, doi. 10.3969/j.issn.1000-9973.2023.11.004

By:

魏振勇;
王严;
迟雪梅;
孙全敏;
迟乃玉;
张庆芳

Publication type:

Article

蛋清蛋白热诱导凝胶特性研究.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 5, doi. 10.3969/j.issn.1000-9973.2023.11.002

By:

杨雅婧;
徐琳;
杨须跃;
杨须强;
王超;
陈振家

Publication type:

Article

复合香辛料在不同粉碎和浸提工艺下挥发性风味物质的差异分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 11, doi. 10.3969/j.issn.1000-9973.2023.11.003

By:

谭春梅;
梅源;
陈龙;
杨洪浪;
刘达玉

Publication type:

Article

不同盐度对曲霉型豆豉发酵理化性质的影响.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 1, doi. 10.3969/j.issn.1000-9973.2023.11.001

By:

姜舒;
王飞;
王旭峰;
熊涵铮;
彭楠;
赵述淼;
胡咏梅

Publication type:

Article