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

Results: 34

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
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
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
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
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
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
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