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

Results: 36

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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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