Works matching IS 10009973 AND DT 2023 AND VI 48 AND IP 9

Results: 37

异硫氰酸酯类(ITCs)调味品中二氧化硫残留值超标原因的研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 83, doi. 10.3969/j.issn.1000-9973.2023.09.014

By:

李伟;
王嘉豪;
刘均;
马永强

Publication type:

Article

膜法红糖制备过程糖汁营养物质变化及其对红糖结晶的影响.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 75, doi. 10.3969/j.issn.1000-9973.2023.09.013

By:

韩美仪;
李佩;
刘婧;
侯丽冉;
胡娜;
谢彩锋

Publication type:

Article

腐乳及其生产过程中蜡样芽孢杆菌的防控及检测方法研究进展.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 214, doi. 10.3969/j.issn.1000-9973.2023.09.037

By:

杨春晖;
王文平;
续丹丹

Publication type:

Article

左聚糖蔗糖酶及其在酶法合成左聚糖中的应用研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 208, doi. 10.3969/j.issn.1000-9973.2023.09.036

By:

赵紫琰;
陈倩倩;
徐海洋;
徐淋香

Publication type:

Article

花椒精油的提取及应用研究进展.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 203, doi. 10.3969/j.issn.1000-9973.2023.09.035

By:

舒娟;
张雪研;
宋爽;
范江平

Publication type:

Article

不同 pH 溶液制备亚麻籽胶组成和功能特性的差异比较.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 197, doi. 10.3969/j.issn.1000-9973.2023.09.034

By:

冯孟熙;
汪兰

Publication type:

Article

响应面法优化草鱼鱼丸复合抗冻剂的研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 189, doi. 10.3969/j.issn.1000-9973.2023.09.033

By:

韩冰;
姜晓涵;
徐英楠;
韩雪;
遇世友;
夏昆源;
张根生

Publication type:

Article

基于 SPME-GC-MS 技术的香葱干燥技术的优化研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 184, doi. 10.3969/j.issn.1000-9973.2023.09.032

By:

金敬红;
凌艺炜;
姚正颖;
陈文华

Publication type:

Article

基于电子鼻和电子舌对不同烟熏方式培根中的香气成分分析比较.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 179, doi. 10.3969/j.issn.1000-9973.2023.09.031

By:

刘奇付;
邵换峥;
吴晓宗

Publication type:

Article

无菌包装的五种滩羊肉贮藏过程中品质变化研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 174, doi. 10.3969/j.issn.1000-9973.2023.09.030

By:

朱先锋;
刘良超;
卢静

Publication type:

Article

富含 GABA 的豆豉前发酵制备工艺及成分分析.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 168, doi. 10.3969/j.issn.1000-9973.2023.09.029

By:

刘一静;
余科金;
狄飞达;
张驰松;
冯骏;
方秋野

Publication type:

Article

低钠酱牛肉煮制液中替代盐配方优化.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 163, doi. 10.3969/j.issn.1000-9973.2023.09.028

By:

王丽莎;
于栋;
王淑云

Publication type:

Article

基于模糊数学和电子鼻法优化熏牛肉加工工艺.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 159, doi. 10.3969/j.issn.1000-9973.2023.09.027

By:

冉树琼;
黄均艳;
詹毅

Publication type:

Article

葛粉-马蹄粉南湾鱼丸的加工工艺研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 152, doi. 10.3969/j.issn.1000-9973.2023.09.026

By:

陈龙;
陈晖;
王清;
蒙想;
夏南;
朱静

Publication type:

Article

四种不同加工方式对富益生菌胡萝卜脆片品质的影响分析.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 148, doi. 10.3969/j.issn.1000-9973.2023.09.025

By:

陈永芳;
李德明

Publication type:

Article

基于正交试验和响应面法优化生姜中姜辣素提取技术工艺.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 143, doi. 10.3969/j.issn.1000-9973.2023.09.024

By:

程园园;
何军波;
李斌

Publication type:

Article

超声波辅助酸法提取橙皮果胶的工艺研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 138, doi. 10.3969/j.issn.1000-9973.2023.09.023

By:

祝方清;
孟迎平;
刘娜;
黄朝汤

Publication type:

Article

苦荞鱼面加工工艺的研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 131, doi. 10.3969/j.issn.1000-9973.2023.09.022

By:

石小琴;
李次歪;
王璐瑶;
刘虔赫;
刘京京;
伍阳;
周琳;
李婧

Publication type:

Article

刺梨果渣酵素复合发酵工艺优化.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 122, doi. 10.3969/j.issn.1000-9973.2023.09.021

By:

陈秋慧;
魏建敏;
穆先;
卢红梅;
杨双全;
陈莉

Publication type:

Article

响应面法优化余甘子汁澄清工艺研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 115, doi. 10.3969/j.issn.1000-9973.2023.09.020

By:

孟晓;
金刘翠;
冉然;
张颖;
蒋丽施;
景林

Publication type:

Article

基于模糊数学和感官评分研究发酵型烤肉酱加工工艺.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 111, doi. 10.3969/j.issn.1000-9973.2023.09.019

By:

张肇弛;
郭梦夏

Publication type:

Article

反复煮制对卤水全料包制备卤汤风味物质的影响及其补味研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 104, doi. 10.3969/j.issn.1000-9973.2023.09.018

By:

王鸿;
张彦;
李至力;
揭刚;
徐申启;
韩丽华;
刘政芳

Publication type:

Article

盐度对苦笋-剁辣椒复合腌制品品质的影响.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 98, doi. 10.3969/j.issn.1000-9973.2023.09.017

By:

张长贵;
郑耀伟;
张耕

Publication type:

Article

不同发酵阶段蓝莓产品的功能成分及抗氧化活性.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 94, doi. 10.3969/j.issn.1000-9973.2023.09.016

By:

武红;
黄琼;
李登明

Publication type:

Article

吊干杏果胶提取工艺优化及理化性质分析.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 88, doi. 10.3969/j.issn.1000-9973.2023.09.015

By:

让凤菊;
刘伟;
张慧敏;
王双双;
欧阳艳

Publication type:

Article

鮰鱼蛋白 ACE 抑制肽的酶法制备及分离纯化.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 69, doi. 10.3969/j.issn.1000-9973.2023.09.012

By:

李佳伶;
关诗琦;
蒋思雨;
蔡寅川;
郝刚

Publication type:

Article

葡聚糖添加量对糖基化大豆分离蛋白结构及乳化性的影响.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 63, doi. 10.3969/j.issn.1000-9973.2023.09.011

By:

刘琳琳;
杨杨;
范婧;
边鑫;
马春敏;
郭晓雪;
石彦国;
张娜

Publication type:

Article

马尾松针茉莉复合醋饮工艺优化及功能性研.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 57, doi. 10.3969/j.issn.1000-9973.2023.09.010

By:

施丽芬;
杨成瑞;
董霞

Publication type:

Article

降低崇仁麻鸡汤嘌呤用树脂的筛选及工艺研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 50, doi. 10.3969/j.issn.1000-9973.2023.09.009

By:

赵少添;
陈树泓;
吴凌伟;
王水兴

Publication type:

Article

复合烘焙果酱的配方优化与抗氧化活性研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 38, doi. 10.3969/j.issn.1000-9973.2023.09.007

By:

李司吉;
邹雨萱;
钟杨;
蒋依婷;
梁进;
孙玥;
李雪玲

Publication type:

Article

ROO· 氧化对核桃蛋白结构的影响.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 45, doi. 10.3969/j.issn.1000-9973.2023.09.008

By:

王旭敏;
陈洁如;
王瑞;
狄建兵

Publication type:

Article

植物乳杆菌强化发酵茖葱泡菜条件优化研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 30, doi. 10.3969/j.issn.1000-9973.2023.09.006

By:

肖雄峻;
胡兰馨;
刘丽娟;
王浩杰;
杜悦;
毛祥

Publication type:

Article

乳清醋营养成分分析及功能性评价研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 24, doi. 10.3969/j.issn.1000-9973.2023.09.005

By:

玛丽娜;
刘扬;
乌兰塔娜;
陈玉萍

Publication type:

Article

紫皮大蒜多酚分离纯化及体外降血糖活性研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 18, doi. 10.3969/j.issn.1000-9973.2023.09.004

By:

李琳琳;
王乐;
尹卫;
代爽;
刘晓军;
梁健;
王煜伟

Publication type:

Article

炒制对青稞糌粑粉品质及贮藏稳定性的影响.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 11, doi. 10.3969/j.issn.1000-9973.2023.09.003

By:

王峥;
闫孟婷;
郑倩娜;
张国权

Publication type:

Article

高耐受性氧化葡糖杆菌的筛选及鉴定.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 6, doi. 10.3969/j.issn.1000-9973.2023.09.002

By:

张珂;
赵群;
李静;
殷志航;
谭海刚

Publication type:

Article

氯化胆碱对大肠杆菌发酵生产 L-酪氨酸的影响.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 1, doi. 10.3969/j.issn.1000-9973.2023.09.001

By:

李长庚;
赵思宇;
李旭;
赵春光;
徐庆阳

Publication type:

Article