Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 9

Results: 32

饮食民俗与中医药食气味理论研究———以贵州为例.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 215, doi. 10.3969/j.issn.1000-9973.2024.09.033

By:

黄书婷;
李良松;
曹峰;
郭永胜

Publication type:

Article

香菇多糖提取、结构特征及生物活性研究进展.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 208, doi. 10.3969/j.issn.1000-9973.2024.09.032

By:

李俊生;
管丽;
李嘉慧;
夏至;
谭冲;
左金龙

Publication type:

Article

食用菌不同部位风味物质差异及其对食品风味影响研究进展.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 200, doi. 10.3969/j.issn.1000-9973.2024.09.031

By:

王宇临;
胡代花;
王丹妮;
杨旭;
孔凡舒;
陈小华;
陈旺;
冯自立

Publication type:

Article

生姜中姜酚的提取工艺及其生物活性研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 196, doi. 10.3969/j.issn.1000-9973.2024.09.030

By:

胡亚平;
党珊

Publication type:

Article

桑葚多糖纯化加工工艺研究及多糖纯化前后抗疲劳活性对比.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 192, doi. 10.3969/j.issn.1000-9973.2024.09.029

By:

贾新会;
郭涛

Publication type:

Article

超声波辅助提取野山竹多酚工艺优化及抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 186, doi. 10.3969/j.issn.1000-9973.2024.09.028

By:

唐婷范;
李雪松;
黄英凤;
田玉红;
徐紫薇;
程昊

Publication type:

Article

不同卤水泡草果的试制及其理化指标、挥发性香气成分分析.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 177, doi. 10.3969/j.issn.1000-9973.2024.09.027

By:

张映萍;
穆明兴;
高鹏慧;
廖方平;
周继兰;
和秀丽;
和雨秋;
吴莲张;
和俊才

Publication type:

Article

基于 GC-MS分析不同资源姜黄挥发油成分及含量差异.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 167, doi. 10.3969/j.issn.1000-9973.2024.09.026

By:

刘梦婷;
王清隆;
羊青;
王祝年;
晏小霞;
汤欢;
袁浪兴;
王茂媛;
冯世秀

Publication type:

Article

燕麦发酵乳及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 162, doi. 10.3969/j.issn.1000-9973.2024.09.025

By:

韩姣姣;
赵婷;
赵近尧;
马玲

Publication type:

Article

速泡鲜腐竹加工工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 157, doi. 10.3969/j.issn.1000-9973.2024.09.024

By:

孙军涛;
王德国;
肖付刚;
张志新;
肖锋;
杜冯柯;
史静洁

Publication type:

Article

紫苏花蚬子香菇复合保健风味酱的研制.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 151, doi. 10.3969/j.issn.1000-9973.2024.09.023

By:

崔东波;
刘嘉琳;
高涵;
王心哲;
苑广志;
梁文珍

Publication type:

Article

超声辅助酶法制备小基围虾调味料的研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 144, doi. 10.3969/j.issn.1000-9973.2024.09.022

By:

蓝尉冰;
罗方真;
刘华凤;
游刚;
陈美花;
张自然;
蒋红明;
刘远森;
韩鑫

Publication type:

Article

响应面法优化金枪鱼鱼骨肽提取工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 138, doi. 10.3969/j.issn.1000-9973.2024.09.021

By:

刘萌;
朱来景;
王彦丽;
于海涛;
柯本红;
赵祥忠

Publication type:

Article

基于 TG 酶介导的莲藕鸭肉复合乳化肠配方及工艺优化研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 130, doi. 10.3969/j.issn.1000-9973.2024.09.020

By:

舒雄辉;
张晨曦;
杜涓;
韩娅红;
易阳;
侯温甫

Publication type:

Article

风味甘薯叶酱菜工艺的优化.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 126, doi. 10.3969/j.issn.1000-9973.2024.09.019

By:

王佳欣;
尚珊;
傅宝尚;
王丹;
李冬梅;
祁立波

Publication type:

Article

哈密瓜乳瓜佐餐小菜加工工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 120, doi. 10.3969/j.issn.1000-9973.2024.09.018

By:

杨梦娇;
李娇;
李丹丹;
林子沁;
郑恩岚;
李学进;
李喜宏

Publication type:

Article

枸杞活性物质的提取工艺优化及活性测定.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 114, doi. 10.3969/j.issn.1000-9973.2024.09.017

By:

舒雨竹;
姚文博

Publication type:

Article

带鱼酶解工艺研究及海鲜调味汁的制备.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 109, doi. 10.3969/j.issn.1000-9973.2024.09.016

By:

王冉;
冯芯蕊;
范雯;
吴涛安;
章宝;
周辉;
蔡克周

Publication type:

Article

花椒籽蛋白的制备工艺优化及组成分析.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 101, doi. 10.3969/j.issn.1000-9973.2024.09.015

By:

董思雨;
孙欣;
李迎秋

Publication type:

Article

豆酱发酵过程升温及通气对其风味形成的影响.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 96, doi. 10.3969/j.issn.1000-9973.2024.09.014

By:

王亚琦;
童星

Publication type:

Article

海南草豆蔻挥发油化学成分分析及对单增李斯特菌抑菌性的研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 89, doi. 10.3969/j.issn.1000-9973.2024.09.013

By:

王丹;
丁书仙;
江芊;
汪雪凤;
王清隆;
王茂媛;
陈晓鹭;
赵建平;
于福来

Publication type:

Article

超声辅助离子液体法和酶解法提取鸡枞菌多糖及抗氧化性研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 79, doi. 10.3969/j.issn.1000-9973.2024.09.012

By:

贾庆超

Publication type:

Article

松茸豆奶的配方优化及其稳定性研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 73, doi. 10.3969/j.issn.1000-9973.2024.09.011

By:

陈艳;
徐蕴;
杨琼;
彭成

Publication type:

Article

不同改良剂对马铃薯煎饼的品质改良效果及抗老化研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 67, doi. 10.3969/j.issn.1000-9973.2024.09.010

By:

徐丹鹤;
郑梦莹;
周志;
程超

Publication type:

Article

黑木耳不同处理条件对鱼香肉丝品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 59, doi. 10.3969/j.issn.1000-9973.2024.09.009

By:

冉霞林;
李仲巧;
李文龙;
张焦瑞;
孟郑洋;
张思琪;
姜欣伶;
曾文雨;
刘晓翠

Publication type:

Article

不同提取方法提取马铃薯蛋白的研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 54, doi. 10.3969/j.issn.1000-9973.2024.09.008

By:

张钰璇;
李华鑫;
陈颖;
马金璞;
郭星晨;
樊佩如;
高丹丹

Publication type:

Article

烹饪熟度对牛排挥发性风味物质的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 47, doi. 10.3969/j.issn.1000-9973.2024.09.007

By:

姚力为;
邓静;
易宇文;
刘阳;
朱开宪;
吴华昌

Publication type:

Article

酒精含量对快速发酵醉椒风味物质及微生物群落组成的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 38, doi. 10.3969/j.issn.1000-9973.2024.09.006

By:

魏佳佳;
付钟杰;
罗娅;
莫晓慧;
贾利蓉;
段飞霞

Publication type:

Article

野樱莓果渣酵素发酵工艺优化及抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 29, doi. 10.3969/j.issn.1000-9973.2024.09.005

By:

杨柳;
丁雪;
姜志鹏;
陈文文;
陈生;
马宁;
徐圣喻;
王静怡

Publication type:

Article

赤小豆多糖提取工艺、改性及其特性研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 15, doi. 10.3969/j.issn.1000-9973.2024.09.003

By:

裴肖茜;
张蕴哲;
李子坤;
徐慧;
李东晓;
张伟

Publication type:

Article

不同醋酸菌对菠萝糯米果粮醋风味的影响.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 9, doi. 10.3969/j.issn.1000-9973.2024.09.002

By:

祁勇刚;
董红兵;
蔡凤娇;
谷云;
龚元元;
胡勇;
吴茜;
胡东彬;
汪超

Publication type:

Article

辣椒籽分离蛋白超滤提取工艺优化及特性表征.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 1, doi. 10.3969/j.issn.1000-9973.2024.09.001

By:

邓梓萌;
侯鹏颉;
刘思迪;
崔俊良;
刘志勇;
尹学东;
冷虹薇;
廖小军;
赵靓

Publication type:

Article