Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 3

Results: 36

LuxS/AI-2 群体感应系统在乳酸菌细菌素合成中的作用.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 214, doi. 10.3969/j.issn.1000-9973.2024.03.036

By:

满丽莉;
向殿军

Publication type:

Article

微生物与鱼露风味的形成关系研究进展.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 209, doi. 10.3969/j.issn.1000-9973.2024.03.035

By:

马昊鑫;
陈秋月;
曾庆;
陈桂斌;
贾溅琳;
王林果;
彭海川;
张崟

Publication type:

Article

鸡油的加工技术及开发利用研究进展.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 202, doi. 10.3969/j.issn.1000-9973.2024.03.034

By:

姜涛;
杨彪;
邹烨;
马晶晶;
李鹏鹏;
杨静;
徐为民;
王道营

Publication type:

Article

鱼露中有害成分及其检测技术研究进展.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 197, doi. 10.3969/j.issn.1000-9973.2024.03.033

By:

谭戈;
王怡君;
宋时艳;
易佳雯;
陈怡然;
梁俭;
陈金

Publication type:

Article

山西老陈醋难挥发性成分及研究进展.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 193, doi. 10.3969/j.issn.1000-9973.2024.03.032

By:

孙宝山;
孙玲玲;
张冰莹;
周雅文;
肖阳;
徐宝财

Publication type:

Article

酱油中美拉德反应产物的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 187, doi. 10.3969/j.issn.1000-9973.2024.03.031

By:

肖婷;
王静;
黄学均;
贺强;
付彩霞;
徐宁

Publication type:

Article

食品加工条件对黑枸杞花青素稳定性的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 182, doi. 10.3969/j.issn.1000-9973.2024.03.030

By:

孙茂成;
杨丰硕;
范秀娟;
陈宇鑫;
杨柳;
苏梦琪;
周铁莉

Publication type:

Article

蓝莓果渣花色苷提取纯化工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 175, doi. 10.3969/j.issn.1000-9973.2024.03.029

By:

张芷瑜;
张天伟;
杨馥菡;
李会珍;
张志军

Publication type:

Article

四川传统酿造酱油风味品质特点解析.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 169, doi. 10.3969/j.issn.1000-9973.2024.03.028

By:

王泽亮;
符怡;
李恒;
范智义;
李雄波;
张其圣;
邓维琴

Publication type:

Article

复合调味料中邻苯二甲酸酯污染水平和膳食风险评估.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 161, doi. 10.3969/j.issn.1000-9973.2024.03.027

By:

刘欢;
汪恩婷;
周邦萌;
黄思瑜;
薛源明;
秦德萍;
骆小方;
刘方菁;
黄先亮

Publication type:

Article

6个不同产地小茴香精油香气成分及感官分析研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 157, doi. 10.3969/j.issn.1000-9973.2024.03.026

By:

高颖;
李雪梅

Publication type:

Article

3个品牌毛豆腐风味成分对比研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 150, doi. 10.3969/j.issn.1000-9973.2024.03.025

By:

王凤杰;
吕伟;
黄一承;
段翠翠;
马福敏;
李晓磊;
李丹

Publication type:

Article

漯河地区4种常见咸味香精挥发性成分组分分析.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 145, doi. 10.3969/j.issn.1000-9973.2024.03.024

By:

韩磊;
岳亚锋;
贾娟

Publication type:

Article

一种植物蛋白复合肽盐的工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 137, doi. 10.3969/j.issn.1000-9973.2024.03.023

By:

张康逸;
温青玉;
刘燕;
耿宁宁;
张嫚;
何梦影

Publication type:

Article

即食乌龙头黄花菜复合食品加工工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 132, doi. 10.3969/j.issn.1000-9973.2024.03.022

By:

李玉梅;
胡生海;
李明泽;
李玉新;
王学喜;
李梅;
张霁红

Publication type:

Article

响应面法优化猴头菇虾仁辣椒酱工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 125, doi. 10.3969/j.issn.1000-9973.2024.03.021

By:

严康玲;
于立梅;
白卫东;
曾晓房;
肖更生;
董浩

Publication type:

Article

响应面法优化超声辅助水蒸气蒸馏法提取玫瑰精油的工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 118, doi. 10.3969/j.issn.1000-9973.2024.03.020

By:

安比芳;
陈创业;
乔桂芳;
陶永霞;
刘天志

Publication type:

Article

花椒油微胶囊工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 112, doi. 10.3969/j.issn.1000-9973.2024.03.019

By:

武恺彤;
徐建中;
齐立军;
高伟;
马倩云;
骆霜霜

Publication type:

Article

基于模糊数学评价法优化新疆干辣椒炒牛肉预制菜配方工艺.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 105, doi. 10.3969/j.issn.1000-9973.2024.03.018

By:

顾雪敏;
王梓棚;
李喜弟;
常梅;
马慧;
梅洁;
孔令明

Publication type:

Article

山楂不同提取物成分分析及其生物活性研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 101, doi. 10.3969/j.issn.1000-9973.2024.03.017

By:

许园园;
刘明月;
廉添添;
张晗;
马矜烁;
刘瑞;
许平辉

Publication type:

Article

罗非鱼抗氧化肽的制备及其抗疲劳功效研究进展.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 96, doi. 10.3969/j.issn.1000-9973.2024.03.016

By:

李国祥;
安琪

Publication type:

Article

单一菌株和混合菌株对山楂果醋中风味成分的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 92, doi. 10.3969/j.issn.1000-9973.2024.03.015

By:

戴铭成;
秦楠

Publication type:

Article

不同发酵时期对黑蒜调味粉品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 87, doi. 10.3969/j.issn.1000-9973.2024.03.014

By:

王帅;
武帅兵;
贺羽

Publication type:

Article

原花青素对大豆分离蛋白凝胶流变特性及抗氧化活性的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 81, doi. 10.3969/j.issn.1000-9973.2024.03.013

By:

李婧御;
李元鑫;
刘冉;
孙永旺;
郭尚敬;
穆洪静;
赵庆奎

Publication type:

Article

一种杂粮牦牛肉酱产品配方优化及贮藏品质研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 74, doi. 10.3969/j.issn.1000-9973.2024.03.012

By:

张生秀;
王琳琳;
王立娜;
王新颖;
王一郎

Publication type:

Article

V 区温度及螺杆转速对挤压膨化牛肉制品理化性质的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 68, doi. 10.3969/j.issn.1000-9973.2024.03.011

By:

张根生;
田阳;
李思锦;
韩冰;
费英敏

Publication type:

Article

酱渣大豆异黄酮大孔树脂纯化工艺及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 61, doi. 10.3969/j.issn.1000-9973.2024.03.010

By:

唐银;
陈婧司;
沈子绮;
何贵萍;
张佳琪;
吕远平

Publication type:

Article

冻藏和高温对海参伴侣调味汁品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 56, doi. 10.3969/j.issn.1000-9973.2024.03.009

By:

高智泉;
周洋;
步营;
朱文慧;
李英美;
励建荣

Publication type:

Article

响应面法优化蛹虫草下饭菜工艺及挥发性物质分析.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 46, doi. 10.3969/j.issn.1000-9973.2024.03.008

By:

张纪新;
周天浩;
张兰;
温平平;
许慧卿;
王君

Publication type:

Article

高产 HEMF 酵母对酱油品质的提升.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 39, doi. 10.3969/j.issn.1000-9973.2024.03.007

By:

王瀚;
叶鹏;
李婉宁;
侯丽华

Publication type:

Article

大豆蛋白美拉德反应风味产物在碧根果加工中的减盐应用.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 33, doi. 10.3969/j.issn.1000-9973.2024.03.006

By:

邱敏;
陈智琦;
纪虹宇;
宋家臻;
孙汉巨;
何述栋

Publication type:

Article

辣椒添加对植物蛋白肉感官特性的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 28, doi. 10.3969/j.issn.1000-9973.2024.03.005

By:

王彦丽;
刘萌;
朱来景;
赵祥忠

Publication type:

Article

响应面法优化芡实粉复合酶酶解工艺及多糖抗氧化性研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 20, doi. 10.3969/j.issn.1000-9973.2024.03.004

By:

陈坤林;
李祥;
何思思;
康芳芳;
胡宇轩;
史静怡;
沈勇根

Publication type:

Article

超声波辅助提取广陈皮黄酮的工艺优化及其抗氧化活性的研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 15, doi. 10.3969/j.issn.1000-9973.2024.03.003

By:

唐婷范;
徐紫薇;
李霞清;
田玉红;
李雪松;
程昊

Publication type:

Article

响应面优化即食风味鲟鱼加工工艺及其贮藏品质分析.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 8, doi. 10.3969/j.issn.1000-9973.2024.03.002

By:

王辅霞;
毕保良;
李秀芬;
赫明漪;
邹钰萱;
皇水芝;
赵冰

Publication type:

Article

炸制过程中棕榈油和高油酸菜籽油氧化程度对鱼饼中 AGEs 生成的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 1, doi. 10.3969/j.issn.1000-9973.2024.03.001

By:

杨书会;
胡本伦;
贾才华;
刘茹;
荣建华

Publication type:

Article