Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 12

Results: 34

植物乳杆菌素的抑菌特性及应用研究进展.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 215, doi. 10.3969/j.issn.1000-9973.2024.12.034

By:

满丽莉;
向殿军

Publication type:

Article

美拉德反应对肉类风味物质形成影响的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 209, doi. 10.3969/j.issn.1000-9973.2024.12.033

By:

于梓洇;
吴冬蕊;
孔佑梦;
李玲玉;
刘玲;
沈昳潇

Publication type:

Article

三赞胶在低脂沙拉酱中的应用研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 194, doi. 10.3969/j.issn.1000-9973.2024.12.031

By:

郑雪梅;
乞锋辉;
靳晓伟;
刘学珍;
孙哲浩;
李巧玲

Publication type:

Article

含米香型白酒广式香肠风干期挥发性风味物质变化研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 67, doi. 10.3969/j.issn.1000-9973.2024.12.010

By:

聂鑫;
王心怡;
陈泓帆;
孙悦;
宋川;
敖宗华;
曾天志;
沈才洪

Publication type:

Article

鸡血制备肉味香精前体物酶解工艺的优化.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 124, doi. 10.3969/j.issn.1000-9973.2024.12.019

By:

乐惠;
邹孟琳;
马纪园;
韩浩兰;
冯艳丽;
胡远亮;
刘军

Publication type:

Article

基于响应面优化法对椒蒿辣酱配方的研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 117, doi. 10.3969/j.issn.1000-9973.2024.12.018

By:

热伊汉古丽·萨地克;
白羽嘉;
冯作山;
韩海霞;
古丽米热·努尔麦麦提;
王晨

Publication type:

Article

加工工艺对传统药膳华祖焖鸭营养和理化品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 111, doi. 10.3969/j.issn.1000-9973.2024.12.017

By:

王瑞娟;
李扬;
叶胜明;
权春梅

Publication type:

Article

响应面法优化核桃鲜奶酪发酵工艺.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 105, doi. 10.3969/j.issn.1000-9973.2024.12.016

By:

李曦明;
李凌飞;
温燕龙;
张超;
杨雪莹;
马舒韵;
田洋

Publication type:

Article

副干酪乳杆菌 FG-14 发酵万寿菊工艺及益生的研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 100, doi. 10.3969/j.issn.1000-9973.2024.12.015

By:

李秀娟;
林枫翔;
侯莹;
张兴亮;
韩雪;
尹彦洋;
范洪臣;
秦琦

Publication type:

Article

鸡龄对固始鸡源清汤中鲜味物质含量的影响.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 92, doi. 10.3969/j.issn.1000-9973.2024.12.014

By:

赵竞翔;
杨震;
陈卓;
毕继才;
张垚

Publication type:

Article

苹果多酚-蛋清复合物对南湾鳙鱼丸品质及贮藏特性的影响.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 85, doi. 10.3969/j.issn.1000-9973.2024.12.013

By:

夏南;
向晨曦;
汪雅馨;
孙鹤;
郑小朵;
张阳阳

Publication type:

Article

玉米醇溶蛋白-葡聚糖-叶黄素微胶囊的制备及性能研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 200, doi. 10.3969/j.issn.1000-9973.2024.12.032

By:

窦迎港;
党艳艳

Publication type:

Article

海藻酸钠与瓜尔豆胶复配体系流变学特性研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 185, doi. 10.3969/j.issn.1000-9973.2024.12.030

By:

陈昌威;
,沈祥皓;
付靖雯;
王则程;
杜静;
王灵昭;
盘赛昆;
谢箭

Publication type:

Article

大肠杆菌 L-乳酸工程菌消除外源 D-乳酸以提高光学纯度的研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 179, doi. 10.3969/j.issn.1000-9973.2024.12.02

By:

余杰;
麦热哈巴·玉素甫;
王金华;
王永泽;
高娃;
赵筱

Publication type:

Article

牦牛乳渣的营养成分及其多肽抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 175, doi. 10.3969/j.issn.1000-9973.2024.12.028

By:

曹岚;
张猛

Publication type:

Article

高光谱图像技术在酱油中 L-色氨酸含量分析中的应用.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 171, doi. 10.3969/j.issn.1000-9973.2024.12.027

By:

张焕俊;
徐清磊;
王雯雯

Publication type:

Article

基于离子色谱-电感耦合等离子体质谱法测定花椒中三价铬和六价铬.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 166, doi. 10.3969/j.issn.1000-9973.2024.12.026

By:

江祖彬;
黄韬睿;
王鑫;
王小平

Publication type:

Article

电渗析技术在广式酱油减盐中的应用研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 159, doi. 10.3969/j.issn.1000-9973.2024.12.025

By:

李学伟;
苗春雷;
朱娅媛;
朱新贵

Publication type:

Article

低盐方便榨菜工艺优化及其品质的变化研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 155, doi. 10.3969/j.issn.1000-9973.2024.12.024

By:

刘琳琳;
刘亚飞;
张雪妍

Publication type:

Article

基于模糊数学法研究乳酸菌发酵蘑菇浆的加工工艺及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 149, doi. 10.3969/j.issn.1000-9973.2024.12.023

By:

冯嫣

Publication type:

Article

基于响应面法优化复合型核桃牛肉脯加工工艺及其货架期研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 143, doi. 10.3969/j.issn.1000-9973.2024.12.022

By:

陶慧君;
刘奇付;
邵换峥;
李红军;
陈树兴

Publication type:

Article

响应面法优化鹰嘴豆馕制备工艺.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 137, doi. 10.3969/j.issn.1000-9973.2024.12.021

By:

刘雨彤;
付依萍;
阿米拉·阿依塔洪;
阿迪莱·沙力;
汪世杰;
冯作山;
黄文书

Publication type:

Article

响应面法优化鸭肉间歇真空滚揉腌制工艺.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 132, doi. 10.3969/j.issn.1000-9973.2024.12.020

By:

田梦瑶;
肖珧;
伍岳;
娄爱华

Publication type:

Article

食盐添加量对腐乳毛坯营养成分与质构特性影响的研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 79, doi. 10.3969/j.issn.1000-9973.2024.12.012

By:

王颖;
贺羽;
王帅

Publication type:

Article

五种干腌火腿的理化特性及品质对比分析.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 73, doi. 10.3969/j.issn.1000-9973.2024.12.011

By:

王晓雨;
徐恒;
杨丽;
张恒;
王金铎;
刘伟;
赵旭东;
王艺晓;
裴龙英

Publication type:

Article

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.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 60, doi. 10.3969/j.issn.1000-9973.2024.12.009

By:

汪坤;
卢云浩;
程杰

Publication type:

Article

巴楚蘑菇鸽子汤制备及其挥发性风味物质研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 53, doi. 10.3969/j.issn.1000-9973.2024.12.008

By:

刘艳全;
吴斌;
丁真真;
张甜;
薛斌鹏;
吴江超

Publication type:

Article

一株降解亚硝酸盐的乳酸乳球菌对辣白菜风味品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 42, doi. 10.3969/j.issn.1000-9973.2024.12.007

By:

赵强;
谷云静;
程伟烨;
李子凡;
张宝新;
赵世浩;
刘文丽;
李华敏

Publication type:

Article

蚕豆酱减盐工艺优化与挥发性风味物质分析.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 36, doi. 10.3969/j.issn.1000-9973.2024.12.006

By:

田雨桐;
覃列豪;
孙玉萍;
王炳惠;
莫芳华;
申展宇;
王春玲

Publication type:

Article

路南腐乳中优势菌株的筛选及其前发酵工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 30, doi. 10.3969/j.issn.1000-9973.2024.12.005

By:

陈晨;
任燕林;
陈中爱;
皮雨冉;
田娟;
胡永金

Publication type:

Article

模糊数学综合评价法优化黄精山楂果糕制备工艺及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 21, doi. 10.3969/j.issn.1000-9973.2024.12.004

By:

何云婧;
杨忠琴;
亢丽郦;
谢永美;
王战国;
李经中

Publication type:

Article

基于混菌发酵改善兔肉糜品质的研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 14, doi. 10.3969/j.issn.1000-9973.2024.12.003

By:

曹雨澜;
胡陆军;
徐腾;
熊大可;
赵志峰

Publication type:

Article

燕麦 β- 葡聚糖结合等离子体处理对玉米淀粉理化性质的影响.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 8, doi. 10.3969/j.issn.1000-9973.2024.12.002

By:

冀晓龙;
宋醒;
陈瑾;
杜鑫;
王叶;
史苗苗

Publication type:

Article

酵海鲈鱼工艺优化及品质控制研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 1, doi. 10.3969/j.issn.1000-9973.2024.12.001

By:

陈俪锟;
王成;
詹炜君;
金星鹏;
陈丽

Publication type:

Article