Works matching IS 10009973 AND DT 2023 AND VI 48 AND IP 9
Results: 37
富含 GABA 的豆豉前发酵制备工艺及成分分析.
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- China Condiment, 2023, v. 48, n. 9, p. 168, doi. 10.3969/j.issn.1000-9973.2023.09.029
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葛粉-马蹄粉南湾鱼丸的加工工艺研究.
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- China Condiment, 2023, v. 48, n. 9, p. 152, doi. 10.3969/j.issn.1000-9973.2023.09.026
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基于模糊数学和电子鼻法优化熏牛肉加工工艺.
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- China Condiment, 2023, v. 48, n. 9, p. 159, doi. 10.3969/j.issn.1000-9973.2023.09.027
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低钠酱牛肉煮制液中替代盐配方优化.
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- China Condiment, 2023, v. 48, n. 9, p. 163, doi. 10.3969/j.issn.1000-9973.2023.09.028
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苦荞鱼面加工工艺的研究.
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- China Condiment, 2023, v. 48, n. 9, p. 131, doi. 10.3969/j.issn.1000-9973.2023.09.022
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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.
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- China Condiment, 2023, v. 48, n. 9, p. 214, doi. 10.3969/j.issn.1000-9973.2023.09.037
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左聚糖蔗糖酶及其在酶法合成左聚糖中的应用研究.
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- China Condiment, 2023, v. 48, n. 9, p. 208, doi. 10.3969/j.issn.1000-9973.2023.09.036
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花椒精油的提取及应用研究进展.
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- China Condiment, 2023, v. 48, n. 9, p. 203, doi. 10.3969/j.issn.1000-9973.2023.09.035
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不同 pH 溶液制备亚麻籽胶组成和功能特性 的差异比较.
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- China Condiment, 2023, v. 48, n. 9, p. 197, doi. 10.3969/j.issn.1000-9973.2023.09.034
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响应面法优化草鱼鱼丸复合抗冻剂的研究.
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- China Condiment, 2023, v. 48, n. 9, p. 189, doi. 10.3969/j.issn.1000-9973.2023.09.033
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基于 SPME-GC-MS 技术的香葱 干燥技术的优化研究.
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- China Condiment, 2023, v. 48, n. 9, p. 184, doi. 10.3969/j.issn.1000-9973.2023.09.032
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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.
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- China Condiment, 2023, v. 48, n. 9, p. 179, doi. 10.3969/j.issn.1000-9973.2023.09.031
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无菌包装的五种滩羊肉贮藏过程中品质变化研究.
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- China Condiment, 2023, v. 48, n. 9, p. 174, doi. 10.3969/j.issn.1000-9973.2023.09.030
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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.
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- China Condiment, 2023, v. 48, n. 9, p. 148, doi. 10.3969/j.issn.1000-9973.2023.09.025
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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.
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- China Condiment, 2023, v. 48, n. 9, p. 83, doi. 10.3969/j.issn.1000-9973.2023.09.014
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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.
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- China Condiment, 2023, v. 48, n. 9, p. 143, doi. 10.3969/j.issn.1000-9973.2023.09.024
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超声波辅助酸法提取橙皮果胶的工艺研究.
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- China Condiment, 2023, v. 48, n. 9, p. 138, doi. 10.3969/j.issn.1000-9973.2023.09.023
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刺梨果渣酵素复合发酵工艺优化.
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- China Condiment, 2023, v. 48, n. 9, p. 122, doi. 10.3969/j.issn.1000-9973.2023.09.021
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响应面法优化余甘子汁澄清工艺研究.
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- China Condiment, 2023, v. 48, n. 9, p. 115, doi. 10.3969/j.issn.1000-9973.2023.09.020
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基于模糊数学和感官评分研究发酵型烤肉酱加工工艺.
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- China Condiment, 2023, v. 48, n. 9, p. 111, doi. 10.3969/j.issn.1000-9973.2023.09.019
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盐度对苦笋-剁辣椒复合腌制品品质的影响.
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- China Condiment, 2023, v. 48, n. 9, p. 98, doi. 10.3969/j.issn.1000-9973.2023.09.017
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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.
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- China Condiment, 2023, v. 48, n. 9, p. 104, doi. 10.3969/j.issn.1000-9973.2023.09.018
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不同发酵阶段蓝莓产品的功能成分及抗氧化活性.
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- China Condiment, 2023, v. 48, n. 9, p. 94, doi. 10.3969/j.issn.1000-9973.2023.09.016
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吊干杏果胶提取工艺优化及理化性质分析.
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- China Condiment, 2023, v. 48, n. 9, p. 88, doi. 10.3969/j.issn.1000-9973.2023.09.015
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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.
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- China Condiment, 2023, v. 48, n. 9, p. 75, doi. 10.3969/j.issn.1000-9973.2023.09.013
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鮰鱼蛋白 ACE 抑制肽的酶法制备及分离纯化.
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- China Condiment, 2023, v. 48, n. 9, p. 69, doi. 10.3969/j.issn.1000-9973.2023.09.012
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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.
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- China Condiment, 2023, v. 48, n. 9, p. 63, doi. 10.3969/j.issn.1000-9973.2023.09.011
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马尾松针茉莉复合醋饮工艺优化及功能性研.
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- China Condiment, 2023, v. 48, n. 9, p. 57, doi. 10.3969/j.issn.1000-9973.2023.09.010
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降低崇仁麻鸡汤嘌呤用树脂的筛选及工艺研究.
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- China Condiment, 2023, v. 48, n. 9, p. 50, doi. 10.3969/j.issn.1000-9973.2023.09.009
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ROO· 氧化对核桃蛋白结构的影响.
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- China Condiment, 2023, v. 48, n. 9, p. 45, doi. 10.3969/j.issn.1000-9973.2023.09.008
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复合烘焙果酱的配方优化与抗氧化活性研究.
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- China Condiment, 2023, v. 48, n. 9, p. 38, doi. 10.3969/j.issn.1000-9973.2023.09.007
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植物乳杆菌强化发酵茖葱泡菜条件优化研究.
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- China Condiment, 2023, v. 48, n. 9, p. 30, doi. 10.3969/j.issn.1000-9973.2023.09.006
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紫皮大蒜多酚分离纯化及体外降血糖活性研究.
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- China Condiment, 2023, v. 48, n. 9, p. 18, doi. 10.3969/j.issn.1000-9973.2023.09.004
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乳清醋营养成分分析及功能性评价研究.
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- China Condiment, 2023, v. 48, n. 9, p. 24, doi. 10.3969/j.issn.1000-9973.2023.09.005
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炒制对青稞糌粑粉品质及贮藏稳定性的影响.
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- China Condiment, 2023, v. 48, n. 9, p. 11, doi. 10.3969/j.issn.1000-9973.2023.09.003
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高耐受性氧化葡糖杆菌的筛选及鉴定.
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- China Condiment, 2023, v. 48, n. 9, p. 6, doi. 10.3969/j.issn.1000-9973.2023.09.002
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氯化胆碱对大肠杆菌发酵生产 L-酪氨酸的影响.
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- China Condiment, 2023, v. 48, n. 9, p. 1, doi. 10.3969/j.issn.1000-9973.2023.09.001
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