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不同季节绿茶香气成分的判别与聚类分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 268, doi. 10.7506/spkx1002-6630-201814040
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原子力显微镜研究L-半胱氨酸对鲢肌球蛋白溶液热聚集行为的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 1, doi. 10.7506/spkx1002-6630-201814001
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麸皮多糖微生物发酵工艺优化及其抗炎活性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 192, doi. 10.7506/spkx1002-6630-201814029
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婴幼儿配方羊乳粉生产环节蜡样芽孢杆菌分离株多位点序列分型分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 166, doi. 10.7506/spkx1002-6630-201814025
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- Article
酱香大曲中链霉菌菌株 FBKL4.005 全基因组测序及序列分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 206, doi. 10.7506/spkx1002-6630-201814031
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麦芽糖浆糖基化改性玉米醇溶蛋白及在胶囊壳中的应用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 29, doi. 10.7506/spkx1002-6630-201814005
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刺参2 种天冬氨酸蛋白酶的酶学性质及其对自溶的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 99, doi. 10.7506/spkx1002-6630-201814015
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生物解离大豆乳状液中蛋白质结构特征分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 9, doi. 10.7506/spkx1002-6630-201814002
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微波萃取结合高效液相色谱-电感耦合等离子体串联质谱同步分析水中砷、硒和铬形态
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 328, doi. 10.7506/spkx1002-6630-201814049
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香蕉植株上乳酸菌的分离鉴定、系统发育及抑菌特性分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 112, doi. 10.7506/spkx1002-6630-201814017
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滤纸片法筛选抑制嗜水气单胞菌群体感应的乳酸菌及抑制作用分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 125, doi. 10.7506/spkx1002-6630-201814019
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- Article
高产纳豆激酶菌株的分离与发酵纳豆过程中生物胺的变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 185, doi. 10.7506/spkx1002-6630-201814028
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- Article
产β-葡萄糖苷酶酵母菌的分离鉴定及其在人参皂苷Rg3转化中的应用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 172, doi. 10.7506/spkx1002-6630-201814026
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赭曲霉毒素 A 脱毒菌株的筛选与鉴定.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 73, doi. 10.7506/spkx1002-6630-201814011
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1 株牦牛源产细菌素植物乳杆菌的益生特性分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 132, doi. 10.7506/spkx1002-6630-201814020
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苦荞芦丁水解酶序列鉴定及在昆虫系统中的表达.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 91, doi. 10.7506/spkx1002-6630-201814014
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改性纳米 TiO<sub>2</sub>-大豆分离蛋白抑菌保鲜膜的制备及其性能.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 302, doi. 10.7506/spkx1002-6630-201814045
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洋葱伯克氏菌 Burkholderia contaminans 抗菌蛋白分离纯化及生物学特性分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 179, doi. 10.7506/spkx1002-6630-201814027
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- Article
茶黄素双没食子酸酯的酶法合成条件优化与纯化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 296, doi. 10.7506/spkx1002-6630-201814044
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肠炎沙门菌的温度、pH值和水分活度主参数模型的构建.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 138, doi. 10.7506/spkx1002-6630-201814021
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食盐对猪肉脱水过程中物理特性及微观结构的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 67, doi. 10.7506/spkx1002-6630-201814010
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葡萄园土壤中酿酒酵母的分离鉴定及其发酵葡萄酒香气成分分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 213, doi. 10.7506/spkx1002-6630-201814032
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西部传统发酵乳品中乳酸菌筛分及其亚硝酸盐降解能力.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 199, doi. 10.7506/spkx1002-6630-201814030
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- Article
双歧杆菌细菌素 bifidocin A 对大肠杆菌细胞总蛋白表达的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 85, doi. 10.7506/spkx1002-6630-201814013
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α-L-鼠李糖苷酶以催化活性包涵体形式异源表达及其酶学性质.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 79, doi. 10.7506/spkx1002-6630-201814012
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肉桂酸基油脂凝胶的制备及其流变特性和结晶特性分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 16, doi. 10.7506/spkx1002-6630-201814003
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不同年份高良姜挥发油成分分析及其指纹图谱.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 263, doi. 10.7506/spkx1002-6630-201814039
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铁氰化铜/Nafion/g-C<sub>3</sub>N<sub>4</sub>复合修饰电极的制备及电催化检测水合肼.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 311, doi. 10.7506/spkx1002-6630-201814046
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白灵菇蛋白提取及功能特性和结构分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 42, doi. 10.7506/spkx1002-6630-201814007
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- Article
732阳离子交换树脂对屎肠球菌谷氨酸脱羧酶活性的促进作用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 151, doi. 10.7506/spkx1002-6630-201814023
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Effects of Varying Degrees of Worm Infection on the Texture Profile, Nutritional, and Flavor Components of Gomphidius rutilus Mushrooms.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 249, doi. 10.7506/spkx1002-6630-201814037
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- Article
外源抗氧化剂 α-生育酚在河蟹肌肉脂肪- 蛋白质氧化体系中的作用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 51, doi. 10.7506/spkx1002-6630-201814008
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不同冻结方式对草鱼肉挥发性成分的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 229, doi. 10.7506/spkx1002-6630-201814034
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啤酒高浓酿造中氨基酸对酵母发酵性能和啤酒色值的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 119, doi. 10.7506/spkx1002-6630-201814018
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不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 242, doi. 10.7506/spkx1002-6630-201814036
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真空浸渍对大头菜腌制过程中品质变化的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 36, doi. 10.7506/spkx1002-6630-201814006
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pH 偏移结合热处理对大豆蛋白柔性与乳化性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 22, doi. 10.7506/spkx1002-6630-201814004
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可得然胶和加水量对法兰克福香肠品质特性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 57, doi. 10.7506/spkx1002-6630-201814009
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碱-低压复合法对大豆苷元转化的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 288, doi. 10.7506/spkx1002-6630-201814043
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10 种食用菌对高汤风味品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 282, doi. 10.7506/spkx1002-6630-201814042
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1 株携带 mcr-1 的食品动物源多药耐药奇异变形杆菌耐药性状分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 145, doi. 10.7506/spkx1002-6630-20181422
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应用简并 PCR 方法检测转 cry1A 基因作物.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 317, doi. 10.7506/spkx1002-6630-201814047
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双波长瑞利光散射技术测定食品中的 Cu.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 323, doi. 10.7506/spkx1002-6630-201814048
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- Article
利用易错 PCR 构建酱油酿造用T酵母 spt15 突变库.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 106, doi. 10.7506/spkx1002-6630-201814016
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绍兴机械黄酒发酵过程中风味物质变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 221, doi. 10.7506/spkx1002-6630-201814033
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基于 SPME-GC-MS 和电子鼻分析方法分析薏仁饮料贮藏过程风味化合物变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 276, doi. 10.7506/spkx1002-6630-201814041
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斜率/截距算法在猕猴桃可溶性固形物含量便携式检测中的应用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 257, doi. 10.7506/spkx1002-6630-201814038
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发酵过程中鲊鱼的细菌群落动态和品质特征变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 158, doi. 10.7506/spkx1002-6630-201814024
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北海沙蟹特征滋味成分的分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 236, doi. 10.7506/spkx1002-6630-201814035
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