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莠去津分子印迹聚合物微球的制备及其 吸附性能与在食品检测中的应用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 338, doi. 10.7506/spkx1002-6630-20180806-051
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产蛋白酶芽孢杆菌的筛选及其发酵对豆粕的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 185, doi. 10.7506/spkx1002-6630-20180808-073
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选择性修饰MCM-41固定化脂肪酶及其 催化合成甾醇酯的应用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 192, doi. 10.7506/spkx1002-6630-20190104-052
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双缩脲法测定罗非鱼源胶原蛋白肽含量的 改良及应用评价.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 234, doi. 10.7506/spkx1002-6630-20181118-206
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蛋清基脂肪替代品对冰淇淋的理化性质及 微观结构的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 74, doi. 10.7506/spkx1002-6630-20181124-281
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基于代谢组学技术的玛咖产地鉴别.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 217, doi. 10.7506/spkx1002-6630-20181102-024
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角鲨烯/γ-环糊精包合物制备及分子模拟.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 28, doi. 10.7506/spkx1002-6630-20181102-026
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浓缩红橘汁贮藏过程中的风味物质变化及其机制.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 100, doi. 10.7506/spkx1002-6630-20181102-021
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固相萃取-超高效液相色谱-串联质谱法测定 饮用水中双酚A和双酚S.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 332, doi. 10.7506/spkx1002-6630-20180827-295
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氯化钙-木瓜蛋白酶-碳酸氢钠嫩化体系 改善原切牦牛排嫩度.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 261, doi. 10.7506/spkx1002-6630-20181018-198
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高活性益生菌发酵枸杞粉的真空冷冻 干燥工艺优化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 255, doi. 10.7506/spkx1002-6630-20181022-243
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复炼菜籽废油的紫外光谱辨识指标.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 311, doi. 10.7506/spkx1002-6630-20180723-278
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嗜热酸性生淀粉α-淀粉酶Gt-amy中结构域C的 环化重排及其对Gt-amy催化性能的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 144, doi. 10.7506/spkx1002-6630-20190419-256
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超临界流体萃取与模拟移动床色谱纯化 灵芝三萜类化合物.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 286, doi. 10.7506/spkx1002-6630-20181022-228
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响应面法优化褶牡蛎多糖多肽联产工艺.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 269, doi. 10.7506/spkx1002-6630-20181009-070
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具有α-葡萄糖苷酶和二肽基肽酶IV抑制作用 降糖益生菌的筛选.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 152, doi. 10.7506/spkx1002-6630-20181106-069
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茂原链霉菌谷氨酰胺转氨酶合成与 菌体形态分化的关系.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 130, doi. 10.7506/spkx1002-6630-20181026-301
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基于色谱-质谱技术分析高湿条件下霉变黑毛茶 品质成分变化及真菌毒素残留.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 293, doi. 10.7506/spkx1002-6630-20181106-064
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顶空固相微萃取-气相色谱-质谱联用分析 大鲵不同部位挥发性成分.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 249, doi. 10.7506/spkx1002-6630-20181116-188
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不同发酵处理对香菇泡菜质构及风味物质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 171, doi. 10.7506/spkx1002-6630-20190416-208
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风干肠贮藏过程中挥发性风味物质的变化及 异味物质分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 208, doi. 10.7506/spkx1002-6630-20190217-078
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基于高压结合酶法制备的低敏虾制品体内体外 致敏性检测的差异性分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 299, doi. 10.7506/spkx1002-6630-20180817-178
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添加成分对外裹糊流变性能及外裹糊鱼块油炸 过程油脂渗透的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 34, doi. 10.7506/spkx1002-6630-20181101-006
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化学改性对核桃谷蛋白结构表征及功能 特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 87, doi. 10.7506/spkx1002-6630-20180831-367
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辛烯基琥珀酸纳米淀粉酯颗粒的制备及其 食品级Pickering乳液的特性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 94, doi. 10.7506/spkx1002-6630-20190316-204
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萨拉米香肠发酵成熟过程中蛋白质水解及 脂质氧化规律.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 67, doi. 10.7506/spkx1002-6630-20181101-008
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花青素与小麦蛋白相互作用及对蛋白质 结构的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 60, doi. 10.7506/spkx1002-6630-20180725-308
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酶法糖基化修饰对酪蛋白体外消化能力的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 47, doi. 10.7506/spkx1002-6630-20180730-361
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清酱香型白酒挥发性风味组分及香气特征.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 241, doi. 10.7506/spkx1002-6630-20180730-363
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固相萃取-气相色谱法和全二维气相色谱法测定 食品接触用纸制品中饱和烃矿物油的迁移量.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 305, doi. 10.7506/spkx1002-6630-20180807-059
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高熔点脂肪对凝胶油基人造奶油品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 14, doi. 10.7506/spkx1002-6630-20180808-078
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可可碱、茶碱和咖啡碱的快速测定及其 色谱保留行为.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 318, doi. 10.7506/spkx1002-6630-20181120-227
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超声波辅助法制备牛骨源柠檬酸钙的工艺优化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 279, doi. 10.7506/spkx1002-6630-20181018-197
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脂质体水凝胶结构变化与形成机理.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 81, doi. 10.7506/spkx1002-6630-20180815-152
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Plackett-Burman和Box-Behnken试验优化 嗜热链球菌Q4F8产胞外多糖工艺.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 136, doi. 10.7506/spkx1002-6630-20181008-028
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基于高通量分析流通方式对大目金枪鱼品质与 微生物种群变化影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 178, doi. 10.7506/spkx1002-6630-20180819-190
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大豆分离蛋白-花青素共价复合物制备纳米颗粒及其 Pickering乳液特性分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 8, doi. 10.7506/spkx1002-6630-20180823-250
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基于可视化环介导等温扩增技术快速检测 金黄色葡萄球菌.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 325, doi. 10.7506/spkx1002-6630-20180830-332
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亚麻籽胶对儿茶素-肌原纤维蛋白热诱导 凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20181019-211
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复合乳酸菌发酵蛋壳制备乳酸钙.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 159, doi. 10.7506/spkx1002-6630-20190427-360
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肠膜明串珠菌ATCC 12291蔗糖磷酸化酶的 酶学性质及转糖苷分子改造.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 122, doi. 10.7506/spkx1002-6630-20181024-279
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东北6 种红树莓叶酚类化合物的鉴定及 抗氧化活性分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 227, doi. 10.7506/spkx1002-6630-20181114-162
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融合型原肌球蛋白MBP-CTB-TM构建及其 口服致敏性评价.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 114, doi. 10.7506/spkx1002-6630-20190308-104
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pH 值响应型负载白藜芦醇微胶囊的制备与 抗氧化活性分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 54, doi. 10.7506/spkx1002-6630-20181022-236
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泡菜发酵乳酸菌的分离鉴定及耐药性分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 166, doi. 10.7506/spkx1002-6630-20181109-093
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不同碳源培养下解脂耶氏酵母的转录组差异分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 200, doi. 10.7506/spkx1002-6630-20181106-073
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氧化强度对肌原纤维蛋白结构及 凝胶性能的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 21, doi. 10.7506/spkx1002-6630-20181105-059
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pH 值对热处理后菠菜和油菜类囊体膜 稳定性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 41, doi. 10.7506/spkx1002-6630-20181107-087
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功能性发酵剂对发酵香肠氧化稳定性及挥发性 风味物质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 106, doi. 10.7506/spkx1002-6630-20190513-129
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