Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 10
Results: 33
微生物发酵法制备核酸酶 P1及其性质和应用.
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- China Condiment, 2024, v. 49, n. 10, p. 216, doi. 10.3969/j.issn.1000-9973.2024.10.033
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苦笋中生理活性物质的研究进展.
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- China Condiment, 2024, v. 49, n. 10, p. 210, doi. 10.3969/j.issn.1000-9973.2024.10.032
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玫瑰花青素提取工艺优化及其抗疲劳研究.
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- China Condiment, 2024, v. 49, n. 10, p. 205, doi. 10.3969/j.issn.1000-9973.2024.10.031
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酶制剂对大米面包品质的改良作用研究.
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- China Condiment, 2024, v. 49, n. 10, p. 199, doi. 10.3969/j.issn.1000-9973.2024.10.030
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硬头黄竹叶黄酮生物活性成分研究.
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- China Condiment, 2024, v. 49, n. 10, p. 194, doi. 10.3969/j.issn.1000-9973.2024.10.029
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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.
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- China Condiment, 2024, v. 49, n. 10, p. 186, doi. 10.3969/j.issn.1000-9973.2024.10.028
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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.
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- China Condiment, 2024, v. 49, n. 10, p. 179, doi. 10.3969/j.issn.1000-9973.2024.10.027
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- Article
不同花椒油对椒麻鸡汤料风味的影响.
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- China Condiment, 2024, v. 49, n. 10, p. 172, doi. 10.3969/j.issn.1000-9973.2024.10.026
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四川传统清鸡汤与市售鸡汤风味成分的比较分析.
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- China Condiment, 2024, v. 49, n. 10, p. 161, doi. 10.3969/j.issn.1000-9973.2024.10.025
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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.
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- China Condiment, 2024, v. 49, n. 10, p. 153, doi. 10.3969/j.issn.1000-9973.2024.10.024
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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.
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- China Condiment, 2024, v. 49, n. 10, p. 147, doi. 10.3969/j.issn.1000-9973.2024.10.023
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基于模糊数学感官评价法优化牛肉风味植物肉配方.
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- China Condiment, 2024, v. 49, n. 10, p. 140, doi. 10.3969/j.issn.1000-9973.2024.10.022
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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.
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- China Condiment, 2024, v. 49, n. 10, p. 133, doi. 10.3969/j.issn.1000-9973.2024.10.021
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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.
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- China Condiment, 2024, v. 49, n. 10, p. 126, doi. 10.3969/j.issn.1000-9973.2024.10.020
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枣酱主要加工阶段工艺优化及其品质分析.
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- China Condiment, 2024, v. 49, n. 10, p. 116, doi. 10.3969/j.issn.1000-9973.2024.10.019
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牛肉面浓缩汤料的加工工艺优化及品质分析.
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- China Condiment, 2024, v. 49, n. 10, p. 109, doi. 10.3969/j.issn.1000-9973.2024.10.018
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响应面法优化羊肝复合香肠的工艺配方研究.
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- China Condiment, 2024, v. 49, n. 10, p. 101, doi. 10.3969/j.issn.1000-9973.2024.10.017
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基于模糊数学和感官评分优化乌梅多糖果冻配方研究.
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- China Condiment, 2024, v. 49, n. 10, p. 94, doi. 10.3969/j.issn.1000-9973.2024.10.016
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响应面法优化玫瑰花渣不溶性膳食纤维 双氧水脱色工艺.
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- China Condiment, 2024, v. 49, n. 10, p. 89, doi. 10.3969/j.issn.1000-9973.2024.10.015
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烫漂结合氯化钙对大头菜预处理工艺研究.
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- China Condiment, 2024, v. 49, n. 10, p. 81, doi. 10.3969/j.issn.1000-9973.2024.10.014
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高压均质联合酶法破除条斑紫菜细胞壁工艺研究.
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- China Condiment, 2024, v. 49, n. 10, p. 74, doi. 10.3969/j.issn.1000-9973.2024.10.013
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鱼鳔中胶原蛋白提取工艺及功能活性研究.
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- China Condiment, 2024, v. 49, n. 10, p. 70, doi. 10.3969/j.issn.1000-9973.2024.10.012
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三种微生物离体氨基酸脱羧酶催化活性的研究.
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- China Condiment, 2024, v. 49, n. 10, p. 65, doi. 10.3969/j.issn.1000-9973.2024.10.011
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<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.
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- China Condiment, 2024, v. 49, n. 10, p. 59, doi. 10.3969/j.issn.1000-9973.2024.10.010
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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.
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- China Condiment, 2024, v. 49, n. 10, p. 50, doi. 10.3969/j.issn.1000-9973.2024.10.009
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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.
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- China Condiment, 2024, v. 49, n. 10, p. 43, doi. 10.3969/j.issn.1000-9973.2024.10.008
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常压室温等离子体诱变选育耐盐产香酵母菌株.
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- China Condiment, 2024, v. 49, n. 10, p. 39, doi. 10.3969/j.issn.1000-9973.2024.10.007
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杜仲籽粕水解肽的滋味评价及在乳饮料中的应用.
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- China Condiment, 2024, v. 49, n. 10, p. 31, doi. 10.3969/j.issn.1000-9973.2024.10.006
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藜麦蛋白酸奶工艺优化及抗氧化特性研究.
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- China Condiment, 2024, v. 49, n. 10, p. 25, doi. 10.3969/j.issn.1000-9973.2024.10.005
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天麻山药复合调味酱的研制及风味成分分析.
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- China Condiment, 2024, v. 49, n. 10, p. 19, doi. 10.3969/j.issn.1000-9973.2024.10.004
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复合香辛料精油对大黄鱼中生物胺影响研究.
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- China Condiment, 2024, v. 49, n. 10, p. 14, doi. 10.3969/j.issn.1000-9973.2024.10.003
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基于氢氧化钙为中和剂的大肠杆菌丁二酸发酵.
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- China Condiment, 2024, v. 49, n. 10, p. 9, doi. 10.3969/j.issn.1000-9973.2024.10.002
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苹果幼果-红薯复合果粮醋发酵工艺优化及品质分析.
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- China Condiment, 2024, v. 49, n. 10, p. 1, doi. 10.3969/j.issn.1000-9973.2024.10.001
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