Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 10

Results: 33

苦笋中生理活性物质的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 210, doi. 10.3969/j.issn.1000-9973.2024.10.032

By:

赵旭;
崔春;
陈志财

Publication type:

Article

玫瑰花青素提取工艺优化及其抗疲劳研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 205, doi. 10.3969/j.issn.1000-9973.2024.10.031

By:

赵冬;
金仓

Publication type:

Article

响应面法优化玫瑰花渣不溶性膳食纤维双氧水脱色工艺.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 89, doi. 10.3969/j.issn.1000-9973.2024.10.015

By:

陈创业;
安比芳;
冯作山;
乔桂芳;
刘天志;
赵永铭;
陶永霞

Publication type:

Article

常压室温等离子体诱变选育耐盐产香酵母菌株.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 39, doi. 10.3969/j.issn.1000-9973.2024.10.007

By:

莫芳华;
何静;
邢浩然;
田雨桐;
王炳慧;
王春玲

Publication type:

Article

杜仲籽粕水解肽的滋味评价及在乳饮料中的应用.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 31, doi. 10.3969/j.issn.1000-9973.2024.10.006

By:

葛珍珍;
赵玉翔;
许明月;
胡乔乔;
张亦楠;
赵光远;
纵伟

Publication type:

Article

微生物发酵法制备核酸酶 P1及其性质和应用.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 216, doi. 10.3969/j.issn.1000-9973.2024.10.033

By:

胡洋;
万吉林;
侯莎;
吴昌正;
童星

Publication type:

Article

酶制剂对大米面包品质的改良作用研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 199, doi. 10.3969/j.issn.1000-9973.2024.10.030

By:

刘颖;
王旭;
陈凤莲;
杨萍;
石彦国;
刘季君;
张智

Publication type:

Article

苹果幼果-红薯复合果粮醋发酵工艺优化及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 1, doi. 10.3969/j.issn.1000-9973.2024.10.001

By:

张霞;
郭玉琪;
安琪;
马艳弘;
王翔;
范锋萍;
王愈

Publication type:

Article

硬头黄竹叶黄酮生物活性成分研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 194, doi. 10.3969/j.issn.1000-9973.2024.10.029

By:

罗田;
何义国;
陈雨;
唐正;
王艳宇;
聂一铭;
赵兴秀

Publication type:

Article

响应面法优化超声辅助提取大果沙枣叶多酚工艺及其抗氧化和抗糖化能力研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 186, doi. 10.3969/j.issn.1000-9973.2024.10.028

By:

孙妍;
高尚;
郭玉婷;
陈璐;
薛雪;
唐辉;
廖兵武;
贾瑞博

Publication type:

Article

<sup>60</sup>Co-γ 射线辐照对真空包装火腿肠低温贮藏品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 59, doi. 10.3969/j.issn.1000-9973.2024.10.010

By:

肖斯立;
庄晓琪;
黄晓霞;
游云;
胡昕;
曾晓房;
刘巧瑜;
蓝碧锋;
吴俊师;
陈海光

Publication type:

Article

UHPLC-MS/MS 法同时测定调味品中5种脂溶性色素和5种罂粟壳生物碱的残留量.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 179, doi. 10.3969/j.issn.1000-9973.2024.10.027

By:

丁文慧;
田洪霞;
朱伟伟;
张帅

Publication type:

Article

不同花椒油对椒麻鸡汤料风味的影响.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 172, doi. 10.3969/j.issn.1000-9973.2024.10.026

By:

罗来庆;
尹忞强;
焦宇知;
李琴;
孙昌静

Publication type:

Article

四川传统清鸡汤与市售鸡汤风味成分的比较分析.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 161, doi. 10.3969/j.issn.1000-9973.2024.10.025

By:

贾晓攀;
唐万婷;
吴宝珠;
易宇文;
关雎;
蔡雪梅;
吴华昌;
乔兴;
邓静

Publication type:

Article

基于 GC-MS和电子鼻探究不同方法提取的玫瑰精油挥发性香气成分.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 153, doi. 10.3969/j.issn.1000-9973.2024.10.024

By:

安比芳;
陈创业;
宋凯洋;
乔桂芳;
冯作山;
陶永霞;
刘天志

Publication type:

Article

基于近红外光谱结合化学计量学的花椒品质快速评价研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 147, doi. 10.3969/j.issn.1000-9973.2024.10.023

By:

张萌萌;
杨孝红;
李海洋;
高欢晴;
李瑶;
郭伦锋

Publication type:

Article

基于模糊数学感官评价法优化牛肉风味植物肉配方.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 140, doi. 10.3969/j.issn.1000-9973.2024.10.022

By:

孔欣欣;
李仕浩;
王璇;
侯晓歌

Publication type:

Article

温度和包装方式对茶香鳙鱼片储藏品质的影响及其货架期预测.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 133, doi. 10.3969/j.issn.1000-9973.2024.10.021

By:

夏南;
刘晓媛;
向晨曦;
刘鸣鑫

Publication type:

Article

牛心柿果粉真空干燥与真空冷冻干燥工艺的优化及其对品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 126, doi. 10.3969/j.issn.1000-9973.2024.10.020

By:

赵欣;
赵丹;
安燕燕;
武林芝;
隋志文;
闫娟枝

Publication type:

Article

枣酱主要加工阶段工艺优化及其品质分析.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 116, doi. 10.3969/j.issn.1000-9973.2024.10.019

By:

吴喆;
刘军;
娄磊;
邢军;
秦新政;
鲁青杉;
杨蕾;
艾合买提江·艾海提

Publication type:

Article

牛肉面浓缩汤料的加工工艺优化及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 109, doi. 10.3969/j.issn.1000-9973.2024.10.018

By:

刘珍秀;
冯慧;
魏许召;
冶芙茵;
刘荟萃

Publication type:

Article

响应面法优化羊肝复合香肠的工艺配方研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 101, doi. 10.3969/j.issn.1000-9973.2024.10.017

By:

祖木来提·热西提;
古丽孜亚·吐尔斯别克;
马军;
买迪来艳·买买提伊明;
巴吐尔·阿不力克木

Publication type:

Article

基于模糊数学和感官评分优化乌梅多糖果冻配方研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 94, doi. 10.3969/j.issn.1000-9973.2024.10.016

By:

曹田欣;
闫小娟;
张海悦

Publication type:

Article

基于 GC-IMS结合多元统计方法研究掺入不同比例玉米油对橄榄辣椒油风味的影响.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 50, doi. 10.3969/j.issn.1000-9973.2024.10.009

By:

杨芳;
王珍妮;
谭雨婷;
姚坤龙;
贾洪锋

Publication type:

Article

烫漂结合氯化钙对大头菜预处理工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 81, doi. 10.3969/j.issn.1000-9973.2024.10.014

By:

周莺茹;
袁先铃;
杜冬梅;
林洪斌

Publication type:

Article

高压均质联合酶法破除条斑紫菜细胞壁工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 74, doi. 10.3969/j.issn.1000-9973.2024.10.013

By:

高子鑫;
马勇;
杨金玉;
杨柳莺;
王则程;
陈泽旭;
盘赛昆

Publication type:

Article

鱼鳔中胶原蛋白提取工艺及功能活性研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 70, doi. 10.3969/j.issn.1000-9973.2024.10.012

By:

李丹;
王涵;
任鹏飞

Publication type:

Article

三种微生物离体氨基酸脱羧酶催化活性的研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 65, doi. 10.3969/j.issn.1000-9973.2024.10.011

By:

李书婷;
林泽;
尹礼国;
张文学;
吴正云

Publication type:

Article

pH 对蛋黄-海藻酸钠乳液冷凝胶理化性质的影响及其机制分析.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 43, doi. 10.3969/j.issn.1000-9973.2024.10.008

By:

张根生;
苏文文;
徐桂杨;
徐旖梦;
杜一男;
费英敏

Publication type:

Article

藜麦蛋白酸奶工艺优化及抗氧化特性研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 25, doi. 10.3969/j.issn.1000-9973.2024.10.005

By:

赵婷;
韩姣姣;
马玲

Publication type:

Article

天麻山药复合调味酱的研制及风味成分分析.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 19, doi. 10.3969/j.issn.1000-9973.2024.10.004

By:

蒋丽施;
顾玲;
汤雨晴;
张颖;
邓敏;
景佳馨;
郑思怡;
孟晓;
左蕾蕾

Publication type:

Article

复合香辛料精油对大黄鱼中生物胺影响研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 14, doi. 10.3969/j.issn.1000-9973.2024.10.003

By:

栾立宁;
杨从发;
吕复云

Publication type:

Article

基于氢氧化钙为中和剂的大肠杆菌丁二酸发酵.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 9, doi. 10.3969/j.issn.1000-9973.2024.10.002

By:

陈思宇;
孙瑞雪;
包晨鹏;
王金华;
高娃;
王永泽

Publication type:

Article