Works matching IS 1002-6630 AND VI 43 AND IP 9 AND DT 2022


Results: 45
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    即食发酵肉制品熟化机制研究进展.

    Published in:
    Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 337, doi. 10.7506/spkx1002-6630-20210506-034
    By:
    • 李银辉;
    • 王晔茹;
    • 孟媛媛;
    • 赵 伟;
    • 檀利军;
    • 刘海泉;
    • 谢庆超;
    • 赵 勇
    Publication type:
    Article
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    低聚木糖对慢性腹泻症状的改善作用.

    Published in:
    Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 167, doi. 10.7506/spkx1002-6630-20210420-279
    By:
    • 王沁玥;
    • 仝艳军;
    • 刘登洋;
    • 吴顺红;
    • 刘二停;
    • 舒香玲;
    • 杨瑞金
    Publication type:
    Article
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    燕麦多糖对小鼠急性胃黏膜损伤的保护作用.

    Published in:
    Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 150, doi. 10.7506/spkx1002-6630-20210127-296
    By:
    • 丁丽婷;
    • 潘世杰;
    • 胡婕伦;
    • 钟亚东;
    • 赵明姣;
    • 吴 婷;
    • 方 芳;
    • 黄钻元;
    • 聂少平;
    • 尧梅香;
    • 钟虹光;
    • 谢明勇
    Publication type:
    Article
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