Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 8

Results: 36

姜花精油的成分分析及抗氧化功效研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 200, doi. 10.3969/j.issn.1000-9973.2024.08.033

By:

孙丽花;
李永红;
张艳华;
刘曼曼

Publication type:

Article

酸笋的挥发性成分及其应用研究进展.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 215, doi. 10.3969/j.issn.1000-9973.2024.08.036

By:

陈璟;
赵子龙;
林丽华

Publication type:

Article

我国调味品企业战略管理实践与理论演进.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 211, doi. 10.3969/j.issn.1000-9973.2024.08.035

By:

徐磊

Publication type:

Article

乳酸菌在蔬菜发酵中的作用机制研究进展.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 205, doi. 10.3969/j.issn.1000-9973.2024.08.034

By:

郑超;
侯信哲;
陈天花;
刘彩丽;
朱宗河;
徐雅芫;
周可金;
张付贵

Publication type:

Article

混合大孔树脂纯化蓝莓花青素及抗氧化性研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 193, doi. 10.3969/j.issn.1000-9973.2024.08.032

By:

翁霞;
魏文文

Publication type:

Article

黑果腺肋花楸发酵果渣多酚的纯化及抗氧化性研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 186, doi. 10.3969/j.issn.1000-9973.2024.08.031

By:

杨柳;
马宁;
张振源;
陈生;
姜志鹏;
徐圣喻;
孙茂成

Publication type:

Article

桑葚花青素的稳定性及降解动力学研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 179, doi. 10.3969/j.issn.1000-9973.2024.08.030

By:

邱菊;
陈婧司;
陈冰艺;
邓莎;
吕远平

Publication type:

Article

胡萝卜膳食纤维中结合多酚的体外消化酵解规律和营养特性、功能应用研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 45, doi. 10.3969/j.issn.1000-9973.2024.08.009

By:

张潇潇;
李武祥

Publication type:

Article

芋头粉对低盐巴沙鱼鱼糜凝胶特性的影响.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 106, doi. 10.3969/j.issn.1000-9973.2024.08.018

By:

王敬涵;
王舒彤;
戴瑞;
杜密英;
胡燕;
武家宇;
赵冬

Publication type:

Article

基于液相色谱-串联质谱法的常见调味品中嘌呤类物质含量分布研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 175, doi. 10.3969/j.issn.1000-9973.2024.08.029

By:

陈莎莎;
刘鑫;
李小兰;
杜丽丽

Publication type:

Article

基于主成分和聚类分析的不同产地花椒脂肪酸组成的研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 170, doi. 10.3969/j.issn.1000-9973.2024.08.028

By:

魏宁果;
范芳芳;
安瑜;
冯子辰;
邹力;
兰萌

Publication type:

Article

香菇速食酸汤块的研制及其品质分析.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 163, doi. 10.3969/j.issn.1000-9973.2024.08.027

By:

王艳丽;
王亚萍;
周笑犁;
田其明;
钟定江

Publication type:

Article

基于 HS-SPME-GC-MS解析糟辣椒挥发性风味组分特征.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 155, doi. 10.3969/j.issn.1000-9973.2024.08.026

By:

杨帅;
吴拥军;
李岑

Publication type:

Article

4种不同品种玫瑰精油的检测及成分分析.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 149, doi. 10.3969/j.issn.1000-9973.2024.08.025

By:

陶永霞;
安比芳;
陈创业;
乔桂芳;
冯作山

Publication type:

Article

食醋固态发酵罐关键参数解析与发酵工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 142, doi. 10.3969/j.issn.1000-9973.2024.08.024

By:

李岩;
王爱霞;
李晓伟;
郑宇;
夏梦雷;
佟立涛;
王凤忠

Publication type:

Article

低温气调包装贮藏时间对不同品种青椒品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 137, doi. 10.3969/j.issn.1000-9973.2024.08.023

By:

刘洋;
尚存

Publication type:

Article

复合膳食纤维的制备及其在猪肉丸中的应用.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 133, doi. 10.3969/j.issn.1000-9973.2024.08.022

By:

薛瑾;
初心;
张姗姗

Publication type:

Article

响应面法和模糊数学联用优化葛粉鱼丸制备工艺.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 125, doi. 10.3969/j.issn.1000-9973.2024.08.021

By:

陈晖;
杨洁茹;
邢淑婕;
陈龙;
梅娜;
夏南

Publication type:

Article

基于响应面法的黄豆酱生产工艺优化及色泽分析.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 120, doi. 10.3969/j.issn.1000-9973.2024.08.020

By:

杜喜玲;
刘云

Publication type:

Article

模糊数学感官评价结合响应面法优化腌醋椒工艺配方.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 113, doi. 10.3969/j.issn.1000-9973.2024.08.019

By:

杜亚飞;
李维;
刘绪;
焦玲;
吴婷

Publication type:

Article

响应面法优化新疆椒麻鸡腿煮制工艺.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 98, doi. 10.3969/j.issn.1000-9973.2024.08.017

By:

周晓璐;
梁万森;
牛希跃;
任晓镤;
许倩

Publication type:

Article

响应面法优化三文鱼骨排酶解工艺的研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 90, doi. 10.3969/j.issn.1000-9973.2024.08.016

By:

林登峰;
李珊慧;
赵洪雷;
李学鹏;
步营;
励建荣;
徐永霞

Publication type:

Article

葛根鸭肉风味乳化肠配方工艺优化及其品质分析.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 79, doi. 10.3969/j.issn.1000-9973.2024.08.015

By:

张晨曦;
舒雄辉;
裴娅敏;
艾有伟;
韩娅红;
侯温甫

Publication type:

Article

麻辣菽肉大豆加工工艺优化及安全管理研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 74, doi. 10.3969/j.issn.1000-9973.2024.08.014

By:

徐美燕;
刘芸

Publication type:

Article

螺旋藻风味酱的发酵工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 69, doi. 10.3969/j.issn.1000-9973.2024.08.013

By:

薛宪辉;
李思雨;
郭睿;
崔文凯;
纪蓓

Publication type:

Article

ARTP诱变选育高产腺苷菌株及发酵条件优化.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 63, doi. 10.3969/j.issn.1000-9973.2024.08.012

By:

闫更轩;
刘伟;
刘春燕;
田缘;
于冲;
姜威;
田洁萍;
张淑梅

Publication type:

Article

金银花提取液对苹果醋发酵过程中理化指标及品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 57, doi. 10.3969/j.issn.1000-9973.2024.08.011

By:

张霁红;
何鹏虎;
王永慧;
靳玉国;
胡生海

Publication type:

Article

大竹蛏营养组成、呈味特性和体外抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 49, doi. 10.3969/j.issn.1000-9973.2024.08.010

By:

于笛;
傅志宇;
李龙;
刘煜珺;
杨芯蕊;
白永安;
王志松;
郑杰

Publication type:

Article

添加黄芪、山楂对乳酸菌发酵泡菜品质和安全的影响.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 39, doi. 10.3969/j.issn.1000-9973.2024.08.008

By:

范龙泉;
孟月;
贺玉荣

Publication type:

Article

食醋对鲫鱼汤品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 34, doi. 10.3969/j.issn.1000-9973.2024.08.007

By:

江祖彬;
王小平;
王鑫;
黄韬睿

Publication type:

Article

复合酶酶解法制备中华草龟皮胶原蛋白肽的工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 28, doi. 10.3969/j.issn.1000-9973.2024.08.006

By:

虞丹丹;
魏文志;
关利;
陈文卓;
曹晖

Publication type:

Article

少孢根霉发酵鹰嘴豆过程中功能活性及风味物质分析.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 22, doi. 10.3969/j.issn.1000-9973.2024.08.005

By:

任佳敏;
任帝蓉;
任成欢;
付玮琦;
李树文;
李风娟

Publication type:

Article

鲜湿豆丝中优势腐败菌的分离鉴定及ε-聚赖氨酸盐酸盐/丙酸钙复配抑菌研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 17, doi. 10.3969/j.issn.1000-9973.2024.08.004

By:

曹杨;
黄雅琪;
徐平;
沈章妍;
陈磊

Publication type:

Article

金菊酸奶的发酵工艺及品质特性研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 12, doi. 10.3969/j.issn.1000-9973.2024.08.003

By:

孙茂成;
李点点;
范秀娟;
高煜;
王顺余;
先米西努尔·哈力克;
周铁莉

Publication type:

Article

不同乳粉中优势芽孢杆菌的检测与分析.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 7, doi. 10.3969/j.issn.1000-9973.2024.08.002

By:

徐丽娜;
刘世杰;
朱瑶迪;
赵莉君;
梁栋;
赵改名;
李苗云

Publication type:

Article

超微虾壳粉对草鱼鱼糜凝胶品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 1, doi. 10.3969/j.issn.1000-9973.2024.08.001

By:

粟燕;
吴伟伦;
石柳;
于巍;
汪兰;
乔宇;
黄云;
康峻;
吴茜

Publication type:

Article