Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 11
Results: 41
高光谱图像技术在酱油中色氨酸含量分析中的应用.
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- China Condiment, 2024, v. 49, n. 11, p. 40, doi. 10.3969/j.issn.1000-9973.2024.11.001
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五种干腌火腿的理化特性及品质对比分析.
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- China Condiment, 2024, v. 49, n. 11, p. 34, doi. 10.3969/j.issn.1000-9973.2024.11.001
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虾废料酶解工艺优化及不同单糖与美拉德反应挥发风味的关系.
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- China Condiment, 2024, v. 49, n. 11, p. 23, doi. 10.3969/j.issn.1000-9973.2024.11.001
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嗜盐四联球菌与多变假丝酵母强化发酵对蚕豆酱风味品质的影响.
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- China Condiment, 2024, v. 49, n. 11, p. 15, doi. 10.3969/j.issn.1000-9973.2024.11.001
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蚕豆酱减盐工艺优化与挥发性风味物质分析.
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- China Condiment, 2024, v. 49, n. 11, p. 8, doi. 10.3969/j.issn.1000-9973.2024.11.001
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路南腐乳中优势菌株的筛选及其前发酵工艺优化.
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- China Condiment, 2024, v. 49, n. 11, p. 1, doi. 10.3969/j.issn.1000-9973.2024.11.001
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豆豉中氨基酸代谢及其对产品品质影响研究进展.
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- China Condiment, 2024, v. 49, n. 11, p. 213, doi. 10.3969/j.issn.1000-9973.2024.11.035
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壳寡糖的制备及应用的研究进展.
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- China Condiment, 2024, v. 49, n. 11, p. 205, doi. 10.3969/j.issn.1000-9973.2024.11.034
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植物酵素的发酵微生物、加工技术及潜在生理功能.
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- China Condiment, 2024, v. 49, n. 11, p. 200, doi. 10.3969/j.issn.1000-9973.2024.11.033
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天然抑菌剂在鲜食微藻中应用的可行性分析.
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- China Condiment, 2024, v. 49, n. 11, p. 195, doi. 10.3969/j.issn.1000-9973.2024.11.032
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- Article
超声辅助复合酶法提取叶黄素及其抗氧化活性研究.
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- China Condiment, 2024, v. 49, n. 11, p. 187, doi. 10.3969/j.issn.1000-9973.2024.11.031
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- Article
基于冻干草莓花青素稳定性的复合涂膜护色剂研究.
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- China Condiment, 2024, v. 49, n. 11, p. 182, doi. 10.3969/j.issn.1000-9973.2024.11.030
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- Article
缓释型石膏微粒豆腐凝固剂制备工艺研究.
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- China Condiment, 2024, v. 49, n. 11, p. 174, doi. 10.3969/j.issn.1000-9973.2024.11.029
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不同品种香蕉的多酚含量比较及其提取工艺优化.
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- China Condiment, 2024, v. 49, n. 11, p. 168, doi. 10.3969/j.issn.1000-9973.2024.11.028
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四种不同鳊鱼冷藏运输过程中品质的变化.
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- China Condiment, 2024, v. 49, n. 11, p. 164, doi. 10.3969/j.issn.1000-9973.2024.11.027
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近红外光谱检测油莎豆乳中蛋白质和总固形物含量研究.
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- China Condiment, 2024, v. 49, n. 11, p. 158, doi. 10.3969/j.issn.1000-9973.2024.11.026
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不同品种鸭加工的传统药膳华祖焖鸭营养品质分析.
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- China Condiment, 2024, v. 49, n. 11, p. 152, doi. 10.3969/j.issn.1000-9973.2024.11.025
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正交试验法优化低钠汤料的复合盐配方.
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- China Condiment, 2024, v. 49, n. 11, p. 144, doi. 10.3969/j.issn.1000-9973.2024.11.024
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基于模糊数学法对发酵河鲀鱼肠加工工艺进行优化.
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- China Condiment, 2024, v. 49, n. 11, p. 140, doi. 10.3969/j.issn.1000-9973.2024.11.023
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超微虾粉的制备及其在提鲜调味料中的应用.
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- China Condiment, 2024, v. 49, n. 11, p. 136, doi. 10.3969/j.issn.1000-9973.2024.11.022
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保加利亚乳杆菌预处理制备液态黑蒜技术研究.
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- China Condiment, 2024, v. 49, n. 11, p. 127, doi. 10.3969/j.issn.1000-9973.2024.11.021
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回锅肉工业化生产中蒜苗处理工艺研究.
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- China Condiment, 2024, v. 49, n. 11, p. 120, doi. 10.3969/j.issn.1000-9973.2024.11.020
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调理白乌鱼片的腌制配方优化.
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- China Condiment, 2024, v. 49, n. 11, p. 115, doi. 10.3969/j.issn.1000-9973.2024.11.019
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零糖蒜蓉辣椒酱配方及加工工艺研究.
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- China Condiment, 2024, v. 49, n. 11, p. 110, doi. 10.3969/j.issn.1000-9973.2024.11.018
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响应面法优化玫瑰酱肉苁蓉复合饮料工艺研究.
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- China Condiment, 2024, v. 49, n. 11, p. 102, doi. 10.3969/j.issn.1000-9973.2024.11.017
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柚子柠檬葛根复合果醋的研制及其工艺优化.
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- China Condiment, 2024, v. 49, n. 11, p. 93, doi. 10.3969/j.issn.1000-9973.2024.11.016
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基于熵权法与响应面法优化新疆窝窝馕烤制工艺.
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- China Condiment, 2024, v. 49, n. 11, p. 84, doi. 10.3969/j.issn.1000-9973.2024.11.015
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发酵牦牛肉中的菌株分离鉴定及其应用研究.
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- China Condiment, 2024, v. 49, n. 11, p. 79, doi. 10.3969/j.issn.1000-9973.2024.11.014
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低盐虾酱发酵过程中理化性质及微生物多样性的变化.
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- China Condiment, 2024, v. 49, n. 11, p. 75, doi. 10.3969/j.issn.1000-9973.2024.11.013
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DTAB 反胶束萃取花椒籽中蛋白质和油脂研究.
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- China Condiment, 2024, v. 49, n. 11, p. 71, doi. 10.3969/j.issn.1000-9973.2024.11.012
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扬州盐水鹅预制品最佳腌制方式的确定及货架期预测模型的建立.
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- China Condiment, 2024, v. 49, n. 11, p. 65, doi. 10.3969/j.issn.1000-9973.2024.11.011
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- Article
天然调味虾粉的研制及其贮藏品质分析.
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- China Condiment, 2024, v. 49, n. 11, p. 59, doi. 10.3969/j.issn.1000-9973.2024.11.010
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- Article
嗜热链球菌发酵辣椒产胞外多糖提取、结构特征及体外抗氧化活性研究.
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- China Condiment, 2024, v. 49, n. 11, p. 52, doi. 10.3969/j.issn.1000-9973.2024.11.009
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- Article
葵花籽油微乳体系对玉米黄素增溶性能研究.
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- China Condiment, 2024, v. 49, n. 11, p. 48, doi. 10.3969/j.issn.1000-9973.2024.11.008
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不同品种紫苏汁的生物活性成分及抗氧化性研究.
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- China Condiment, 2024, v. 49, n. 11, p. 42, doi. 10.3969/j.issn.1000-9973.2024.11.007
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褐变抑制剂对雪梨味南酸枣复合果泥贮藏期非酶褐变的影响.
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- China Condiment, 2024, v. 49, n. 11, p. 35, doi. 10.3969/j.issn.1000-9973.2024.11.006
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黄花菜营养成分含量及口感影响因素分析.
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- China Condiment, 2024, v. 49, n. 11, p. 30, doi. 10.3969/j.issn.1000-9973.2024.11.005
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油茶籽功能性成分的提取、鉴定及其活性评价.
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- China Condiment, 2024, v. 49, n. 11, p. 21, doi. 10.3969/j.issn.1000-9973.2024.11.004
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加工条件对芝麻馕品质及丙烯酰胺的影响研究.
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- China Condiment, 2024, v. 49, n. 11, p. 14, doi. 10.3969/j.issn.1000-9973.2024.11.003
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四川麸醋中高产生料淀粉水解酶菌株的分离筛选及应用研究.
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- China Condiment, 2024, v. 49, n. 11, p. 7, doi. 10.3969/j.issn.1000-9973.2024.11.002
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甘蔗多酚的提取条件优化及其抗氧化活性研究.
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- China Condiment, 2024, v. 49, n. 11, p. 1, doi. 10.3969/j.issn.1000-9973.2024.11.001
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