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