Works matching IS 10009973 AND DT 2023 AND VI 48 AND IP 12
Results: 35
柚子桂花酱的工艺优化及风味研究.
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- China Condiment, 2023, v. 48, n. 12, p. 124, doi. 10.3969/j.issn.1000-9973.2023.12.019
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固始鸡源高汤汁制作及配方优化.
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- China Condiment, 2023, v. 48, n. 12, p. 117, doi. 10.3969/j.issn.1000-9973.2023.12.018
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葛仙米酶解工艺优化及复合调味素的研制.
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- China Condiment, 2023, v. 48, n. 12, p. 111, doi. 10.3969/j.issn.1000-9973.2023.12.017
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混合菌种发酵鸡骨泥香精基料工艺条件优化.
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- China Condiment, 2023, v. 48, n. 12, p. 103, doi. 10.3969/j.issn.1000-9973.2023.12.016
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微波熬制鳕鱼汤的加工工艺优化.
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- China Condiment, 2023, v. 48, n. 12, p. 98, doi. 10.3969/j.issn.1000-9973.2023.12.015
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液相色谱-串联质谱法测定调味品中污染物的研究进展.
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- China Condiment, 2023, v. 48, n. 12, p. 217, doi. 10.3969/j.issn.1000-9973.2023.12.035
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离子液体在尼泊金酯合成中的应用研究进展.
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- China Condiment, 2023, v. 48, n. 12, p. 213, doi. 10.3969/j.issn.1000-9973.2023.12.034
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淀粉-脂肪酸复合物的研究进展.
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- China Condiment, 2023, v. 48, n. 12, p. 206, doi. 10.3969/j.issn.1000-9973.2023.12.033
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食用豆类资源中酚类化合物研究进展.
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- China Condiment, 2023, v. 48, n. 12, p. 200, doi. 10.3969/j.issn.1000-9973.2023.12.032
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曲霉型豆豉微生物及风味成分研究进展.
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- China Condiment, 2023, v. 48, n. 12, p. 193, doi. 10.3969/j.issn.1000-9973.2023.12.031
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- Article
单性木兰叶多糖的超声辅助提取工艺及稳定性研究.
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- China Condiment, 2023, v. 48, n. 12, p. 188, doi. 10.3969/j.issn.1000-9973.2023.12.030
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- Article
超声波辅助醇提法提取栀子中栀子黄色素.
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- China Condiment, 2023, v. 48, n. 12, p. 180, doi. 10.3969/j.issn.1000-9973.2023.12.029
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双脱甲氧基姜黄素结晶热力学及结晶过程研究.
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- China Condiment, 2023, v. 48, n. 12, p. 176, doi. 10.3969/j.issn.1000-9973.2023.12.028
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- Article
四川达州地区不同品牌灯影牛肉片的风味成分分析.
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- China Condiment, 2023, v. 48, n. 12, p. 170, doi. 10.3969/j.issn.1000-9973.2023.12.027
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基于 GC-MS法对茶叶蛋中调味包的香气成分测定.
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- China Condiment, 2023, v. 48, n. 12, p. 166, doi. 10.3969/j.issn.1000-9973.2023.12.026
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火龙果南酸枣复合果泥配方优化及香气分析.
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- China Condiment, 2023, v. 48, n. 12, p. 159, doi. 10.3969/j.issn.1000-9973.2023.12.025
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HPLC测定毛葡萄汁和桑椹汁及毛葡萄醋和 桑椹醋中18种酚类物质.
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- China Condiment, 2023, v. 48, n. 12, p. 149, doi. 10.3969/j.issn.1000-9973.2023.12.024
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黑枣黄焖鸡酱的理化成分、挥发性成分 及抗氧化活性分析.
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- China Condiment, 2023, v. 48, n. 12, p. 144, doi. 10.3969/j.issn.1000-9973.2023.12.023
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山药山楂酸奶加工工艺及其品质测定.
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- China Condiment, 2023, v. 48, n. 12, p. 140, doi. 10.3969/j.issn.1000-9973.2023.12.022
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响应面优化石榴花肉酱工艺研究.
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- China Condiment, 2023, v. 48, n. 12, p. 134, doi. 10.3969/j.issn.1000-9973.2023.12.021
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发酵型芥辣调味酱的制备工艺及其经济效益分析研究.
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- China Condiment, 2023, v. 48, n. 12, p. 130, doi. 10.3969/j.issn.1000-9973.2023.12.020
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响应面法优化酶解大豆蛋白调味粉 在黄豆酱中的应用配方.
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- China Condiment, 2023, v. 48, n. 12, p. 92, doi. 10.3969/j.issn.1000-9973.2023.12.014
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基于模糊数学评定与响应面法优化预制梅菜扣肉配方.
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- China Condiment, 2023, v. 48, n. 12, p. 83, doi. 10.3969/j.issn.1000-9973.2023.12.013
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高良姜茎叶总黄酮超声提取工艺 优化及生物活性研究.
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- China Condiment, 2023, v. 48, n. 12, p. 79, doi. 10.3969/j.issn.1000-9973.2023.12.012
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发酵驴乳中酵母菌的分离鉴定及发酵特性研究.
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- China Condiment, 2023, v. 48, n. 12, p. 75, doi. 10.3969/j.issn.1000-9973.2023.12.011
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美拉德反应优化藜麦多肽抗氧化活性的研究.
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- China Condiment, 2023, v. 48, n. 12, p. 59, doi. 10.3969/j.issn.1000-9973.2023.12.009
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玫瑰风味醋蛋口服液制备及其抗氧化性的研究.
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- China Condiment, 2023, v. 48, n. 12, p. 53, doi. 10.3969/j.issn.1000-9973.2023.12.008
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液体发酵桦褐孔菌胞内多糖提取及抗氧化活性测定.
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- China Condiment, 2023, v. 48, n. 12, p. 44, doi. 10.3969/j.issn.1000-9973.2023.12.007
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- Article
丹贝果蔬颗粒的研制及抗氧化活性研究.
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- China Condiment, 2023, v. 48, n. 12, p. 39, doi. 10.3969/j.issn.1000-9973.2023.12.006
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- Article
荸荠皮提取物复合保鲜技术在冷鲜 鸡肉保鲜中的应用.
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- China Condiment, 2023, v. 48, n. 12, p. 69, doi. 10.3969/j.issn.1000-9973.2023.12.010
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发酵酸肉和抗性淀粉的添加对肉丸品质的影响.
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- China Condiment, 2023, v. 48, n. 12, p. 33, doi. 10.3969/j.issn.1000-9973.2023.12.005
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荞麦麸皮蛋白的制备及功能特性研究.
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- China Condiment, 2023, v. 48, n. 12, p. 16, doi. 10.3969/j.issn.1000-9973.2023.12.003
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- Article
天然复配防腐剂对三种口味猪肉干贮藏品质的影响.
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- China Condiment, 2023, v. 48, n. 12, p. 7, doi. 10.3969/j.issn.1000-9973.2023.12.002
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- Article
稀土元素对 L-酪氨酸发酵的影响研究.
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- China Condiment, 2023, v. 48, n. 12, p. 1, doi. 10.3969/j.issn.1000-9973.2023.12.001
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不同地区黄花菜营养品质及挥发性风味成分差异分析.
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- China Condiment, 2023, v. 48, n. 12, p. 25, doi. 10.3969/j.issn.1000-9973.2023.12.004
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