Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 7

Results: 32

牛乳酪蛋白源生物活性肽的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 214, doi. 10.3969/j.issn.1000-9973.2024.07.032

By:

宋萌佳;
宇光海;
潘龙;
廖爱美;
惠明;
黄继红;
侯银臣

Publication type:

Article

菌酶协同处理在食品加工中的研究进展及应用.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 208, doi. 10.3969/j.issn.1000-9973.2024.07.031

By:

马慧;
顾雪敏;
李芳;
梅洁;
王梓棚;
孔令明

Publication type:

Article

食用豆类多糖提取纯化、结构特征与生物活性研究进展.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 200, doi. 10.3969/j.issn.1000-9973.2024.07.030

By:

屈雅宁;
吴子龙;
陈禅友;
万何平;
王亚珍;
曾长立;
王红波

Publication type:

Article

滇产刺梨多糖的提取纯化及其结构分析.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 192, doi. 10.3969/j.issn.1000-9973.2024.07.029

By:

杨紫焰;
李倩倩;
李自霖;
陈贵元;
张翠香

Publication type:

Article

超声辅助提取竹叶黄酮及提取机理研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 184, doi. 10.3969/j.issn.1000-9973.2024.07.028

By:

程涛;
李仕鲁;
陈德勇;
何义国;
赵兴秀

Publication type:

Article

基于 GC-IMS 分析不同品种藏羊羔肉的风味特征成分.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 145, doi. 10.3969/j.issn.1000-9973.2024.07.022

By:

马娜娜;
旦正杰;
韩丽娟;
,桂林生;
侯生珍;
王志有;
杨葆春

Publication type:

Article

利用中压制备液相色谱从蓝莓叶多酚中分离纯化绿原酸.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 170, doi. 10.3969/j.issn.1000-9973.2024.07.026

By:

张芷瑜;
张天伟;
杨馥菡;
李会珍;
张志军

Publication type:

Article

糟粕醋中微生物多样性及其冷链物流对策建议研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 165, doi. 10.3969/j.issn.1000-9973.2024.07.025

By:

李平;
牛进

Publication type:

Article

不同酿造阶段永春老醋中基本成分测定及分析.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 158, doi. 10.3969/j.issn.1000-9973.2024.07.024

By:

王晓辉;
程永强;
马应伦;
俞晓峰;
徐巧;
陈洪彬

Publication type:

Article

姜黄中姜黄素和姜黄油提取工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 119, doi. 10.3969/j.issn.1000-9973.2024.07.018

By:

任柯昱;
翁翔宇;
路慧;
胡道武;
陶玲

Publication type:

Article

栅藻多糖的复合酶法提取工艺、化学组成及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 176, doi. 10.3969/j.issn.1000-9973.2024.07.027

By:

刘浩文;
王川林;
李佳莹;
刘平怀

Publication type:

Article

基于电子舌、GC-IMS和 GC-MS 分析桂林米粉卤水的风味特征.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 137, doi. 10.3969/j.issn.1000-9973.2024.07.021

By:

周杰;
姜洁群;
马瑞东;
覃静凯;
陈梅;
覃忠意;
刘小玲

Publication type:

Article

基于模糊数学评定与响应面法优化杏子与玫瑰花酱复合果丹皮的研制.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 127, doi. 10.3969/j.issn.1000-9973.2024.07.020

By:

古丽米热·努尔麦麦提;
冯作山;
白羽嘉;
王晨;
张亚征;
朱志鹏

Publication type:

Article

基于模糊数学优化酸菜牛肉酱加工工艺.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 123, doi. 10.3969/j.issn.1000-9973.2024.07.01

By:

贾杰;
王亚兰

Publication type:

Article

不同产地鲊辣椒品质分析及形成规律研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 152, doi. 10.3969/j.issn.1000-9973.2024.07.023

By:

付晓燕;
李金伟;
钟倩;
黄镭;
邱朝坤

Publication type:

Article

响应曲面法结合模糊感官评定在细叶韭风味香肠研制中的应用.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 112, doi. 10.3969/j.issn.1000-9973.2024.07.017

By:

冯嫣

Publication type:

Article

响应面法优化毛尖鱼丸加工工艺及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 105, doi. 10.3969/j.issn.1000-9973.2024.07.016

By:

陈晖;
刘海波;
夏南;
孔茹丹;
陈龙

Publication type:

Article

基于模糊数学法优化油茶籽粕酱油加工工艺.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 99, doi. 10.3969/j.issn.1000-9973.2024.07.015

By:

焦艳;
李宁;
李建军

Publication type:

Article

液态发酵法酿造豆渣食醋工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 90, doi. 10.3969/j.issn.1000-9973.2024.07.014

By:

王成;
张杰;
王晗;
孔欣欣

Publication type:

Article

豌豆蛋白酶解加工工艺优化及其生物活性研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 86, doi. 10.3969/j.issn.1000-9973.2024.07.013

By:

汲臣明;
王士岩;
李琴;
王倩

Publication type:

Article

蓝靛果酵素粉体制备及加工特性的研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 79, doi. 10.3969/j.issn.1000-9973.2024.07.012

By:

李广志;
关莹;
陈玉芳;
郭津津;
刘周莹;
吴卓君;
李倩;
马永强

Publication type:

Article

响应面法优化辣椒红酸汤的配方及接种发酵工艺.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 73, doi. 10.3969/j.issn.1000-9973.2024.07.01

By:

李青洲;
袁野;
邓语;
李云成;
孟凡冰;
王俏;
焦晓磊

Publication type:

Article

五种不同的包装方式对即食香肠保鲜效果的影响.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 69, doi. 10.3969/j.issn.1000-9973.2024.07.010

By:

郭晶晶;
陈莹燕

Publication type:

Article

基于 GC-IMS 分析不同煸炒温度对郫县豆瓣风味影响及游离氨基酸呈味分析.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 60, doi. 10.3969/j.issn.1000-9973.2024.07.00

By:

张浩;
顾思远;
姜元华;
周剑琴;
唐英明;
邓静;
易宇文

Publication type:

Article

川西藏区牦牛酸醡肉在番茄汤锅中的应用及风味特征分析.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 52, doi. 10.3969/j.issn.1000-9973.2024.07.008

By:

肖猛;
李杨;
彭毅秦;
刘强;
王岚;
陈兴华;
丁捷

Publication type:

Article

复合增稠剂在高温灭菌鱼糕中的应用研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 45, doi. 10.3969/j.issn.1000-9973.2024.07.007

By:

刘佳;
何凯丰;
宋蓉;
尤娟;
何殿国;
胡涛;
李德胜;
陈义杰;
常菊花

Publication type:

Article

响应面法优化山楂多糖和山药多糖的提取工艺及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 38, doi. 10.3969/j.issn.1000-9973.2024.07.006

By:

杨欣宇;
高赛;
刘寅初;
高晓炜;
冯随;
高晓光

Publication type:

Article

晋西北酸粥源短乳杆菌(Levilactobacillus brevis) M-10安全性评估.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 32, doi. 10.3969/j.issn.1000-9973.2024.07.005

By:

王琪;
杨淑艺;
刘鹏帆;
蔡瑾;
秦文君

Publication type:

Article

秀珍菇残次菇超声酶解工艺优化及挥发性风味成分分析.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 24, doi. 10.3969/j.issn.1000-9973.2024.07.004

By:

宋心鹏;
陈寿辉;
冯梦媛;
陈宗忠;
李怡彬

Publication type:

Article

不同酱卤肉制品在加工中微生物多样性变化及溯源.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 17, doi. 10.3969/j.issn.1000-9973.2024.07.003

By:

丁文燕;
李苗云;
朱瑶迪;
赵莉君;
盖争艳;
孙灵霞;
赵改名;
周佳乐

Publication type:

Article

荞麦醋有机酸和多酚组成及其对牛肉保鲜效果研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 10, doi. 10.3969/j.issn.1000-9973.2024.07.00

By:

沈西平;
马浩睿;
李林强

Publication type:

Article

响应面分析法优化女贞子蛋白质提取工艺及功能性研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 1, doi. 10.3969/j.issn.1000-9973.2024.07.001

By:

沈祥皓;
陈昌威;
付靖雯;
杨柳莺;
王则程;
杨金玉;
盘赛昆

Publication type:

Article