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核桃油营养特性及其制备方法研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 380, doi. 10.13386/j.issn1002-0306.2023050309
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基于CiteSpace 的黑茶研究现状可视化分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 397, doi. 10.13386/j.issn1002-0306.2023050356
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益生菌对发酵乳品质影响的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 388, doi. 10.13386/j.issn1002-0306.2023050350
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物理场解冻在食品领域中的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 372, doi. 10.13386/j.issn1002-0306.2023050289
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运动营养食品的营养素、功能及酵母蛋白在 其中的应用前景.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 366, doi. 10.13386/j.issn1002-0306.2023050169
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冷鲜肉防腐保鲜技术研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 358, doi. 10.13386/j.issn1002-0306.2023040197
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多光谱技术在食品无损检测中的应用进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 350, doi. 10.13386/j.issn1002-0306.2023040152
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影响猪肉PSE 肉的形成因素及其营养调控 策略研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 342, doi. 10.13386/j.issn1002-0306.2023040095
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《食品生物化学》课程思政建设思考--以"蛋白质化学"为例.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 336, doi. 10.13386/j.issn1002-0306.2023060144
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两种常用适配体的纳米金比色法快速检测 牛奶中黄曲霉毒素M¹ 的评价研究
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 284, doi. 10.13386/j.issn1002-0306.2023050332
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紫苏叶体外抗氧化和降糖活性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 318, doi. 10.13386/j.issn1002-0306.2023040077
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分级醇沉裙带菜褐藻糖胶及其体外 降血糖活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 309, doi. 10.13386/j.issn1002-0306.2023060186
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基于低场核磁共振的预包装即食牛肉保质期 预测模型研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 301, doi. 10.13386/j.issn1002-0306.2023060175
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基于主成分分析和聚类分析的李子果实 品质综合评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 293, doi. 10.13386/j.issn1002-0306.2023060002
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葫芦素B 诱导人结直肠癌细胞铁死亡的 分子机制研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 325, doi. 10.13386/j.issn1002-0306.2023060234
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贵州苗族、水族红酸汤滋味与香气差异分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 273, doi. 10.13386/j.issn1002-0306.2023050181
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HPLC-FP 法同时测定新品富硒竹笋中10 种 核苷类成分的含量.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 254, doi. 10.13386/j.issn1002-0306.2023040170
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响应面法优化冷冻鸡血豆腐的制备工艺.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 247, doi. 10.13386/j.issn1002-0306.2023060132
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花椒味花生仁真空入味工艺优化及其 品质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 190, doi. 10.13386/j.issn1002-0306.2023050307
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层次分析-熵权法评价结合正交试验优化铁皮 石斛颗粒配方工艺.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 227, doi. 10.13386/j.issn1002-0306.2023050347
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响应面法优化豌豆蛋白植物肉配方及其 体外消化分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 216, doi. 10.13386/j.issn1002-0306.2023050338
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柚子皮不溶性膳食纤维的提取工艺优化及 特性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 208, doi. 10.13386/j.issn1002-0306.2023050336
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五指毛桃水提液制备泡腾片工艺优化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 200, doi. 10.13386/j.issn1002-0306.2023050326
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基于响应面法优化双酶同步酶解的全豌豆乳 的稳定性及营养特性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 235, doi. 10.13386/j.issn1002-0306.2023060114
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不同加工工艺对酸笋品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 182, doi. 10.13386/j.issn1002-0306.2023050284
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月桂酰精氨酸乙酯失活单增李斯特菌的 机制研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 174, doi. 10.13386/j.issn1002-0306.2023060088
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一株产L-苹果酸黑曲霉菌株的诱变筛选及 发酵培养基优化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 165, doi. 10.13386/j.issn1002-0306.2023060014
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豆酱源枯草芽孢杆菌S1-2 产细菌素分离鉴定 及其稳定性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 158, doi. 10.13386/j.issn1002-0306.2023050100
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特色腊肉源细菌发酵剂对发酵牛肉 品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 151, doi. 10.13386/j.issn1002-0306.2023040222
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板枣发酵酒的生产工艺优化及体外消化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 153, doi. 10.13386/j.issn1002-0306.2023040115
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酶解-动态高压微射流制备纳米淀粉及 对其结构性质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 127, doi. 10.13386/j.issn1002-0306.2023060152
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超微粉碎对花椒籽粉品质特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 67, doi. 10.13386/j.issn1002-0306.2023040017
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大豆分离蛋白-蔗糖酯对不同油脂制备的 乳液稳定性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 110, doi. 10.13386/j.issn1002-0306.2023050200
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L-赖氨酸功能化纤维素对模拟苹果汁中 铅的吸附特性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 97, doi. 10.13386/j.issn1002-0306.2023050197
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干燥方式对苹果果胶含量及品质特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 88, doi. 10.13386/j.issn1002-0306.2023050157
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牛血红蛋白肽的酶解工艺优化及其亚铁螯合 物结构、稳定性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 75, doi. 10.13386/j.issn1002-0306.2023040048
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不同提取方式对金针菇菇脚蛋白性质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 119, doi. 10.13386/j.issn1002-0306.2023050337
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红外烤制和微波烤制猪肉品质的对比分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 57, doi. 10.13386/j.issn1002-0306.2023040043
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基于GC-IMS 分析采肉次数对鱼糜风味 特征的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 47, doi. 10.13386/j.issn1002-0306.2023030204
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铁皮石斛中性多糖的分离纯化及抗炎作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 39, doi. 10.13386/j.issn1002-0306.2023080137
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元宝枫种仁多糖提取纯化、结构表征以及 降糖活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 29, doi. 10.13386/j.issn1002-0306.2023080038
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富锗木耳菌丝体不同溶剂提取物的 体外抗氧化能力.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 21, doi. 10.13386/j.issn1002-0306.2023070197
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反复冻融法制备灵芝多糖工艺优化、结构 表征及抗氧化活性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 11, doi. 10.13386/j.issn1002-0306.2023070076
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人参醇溶蛋白提取工艺优化、结构表征及 体外抗氧化活性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 1, doi. 10.13386/j.issn1002-0306.2023070055
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5 种干燥方式对木薯酸淀粉性能的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 134, doi. 10.13386/j.issn1002-0306.2023060176
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4 种市售即食海参质构特性及营养品质 综合评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 263, doi. 10.13386/j.issn1002-0306.2023050156
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