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海参卵的活性物质研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 355, doi. 10.7506/spkx1002-6630-20230628-223
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碱提酸沉参数影响大豆分离蛋白变性、 聚集和流变特性的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 342, doi. 10.7506/spkx1002-6630-20230515-127.
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利用生物阻抗无损测定养殖活大黄鱼组分.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 281, doi. 10.7506/spkx1002-6630-20231027-222
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褐藻胶寡糖的酶法定向制备及其结构-功能 关系的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 320, doi. 10.7506/spkx1002-6630-20230512-109
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封闭式固态发酵体系及其在食醋酿造中的 应用研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 310, doi. 10.7506/spkx1002-6630-20230529-270
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烹饪油烟中醛类形成的影响因素以及防控 技术研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 298, doi. 10.7506/spkx1002-6630-20230630-243
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中国传统发酵蔬菜中微生物多样性及其对 品质形成影响研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 290, doi. 10.7506/spkx1002-6630-20230701-006
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茶儿茶素稳定血糖作用及机理研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 330, doi. 10.7506/spkx1002-6630-20230626-198
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聚乳酸/壳聚糖/肉桂醛单向阻湿双层膜的 制备及其在秀珍菇保鲜中的应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 232, doi. 10.7506/spkx1002-6630-20231001-002
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基于纳米银负载的SERS拭纸制备与果蔬表面 农残无损检测应用:以福美铁为例.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 265, doi. 10.7506/spkx1002-6630-20231012-089
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免疫亲和层析技术协同酶联免疫吸附法 检测赭曲霉毒素A.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 257, doi. 10.7506/spkx1002-6630-20231015-119
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真空预冷对松茸木质化及相关酶活力的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 249, doi. 10.7506/spkx1002-6630-20230710-115
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ε-聚赖氨酸对棒状新拟盘多毛孢侵染的 番石榴果实抗病性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 242, doi. 10.7506/spkx1002-6630-20230421-211
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基于顶空固相微萃取-气相色谱-质谱法分析 加速氧化过程中全脂牛羊乳粉挥发性化合物.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 272, doi. 10.7506/spkx1002-6630-20230929-262
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超声处理对鲜切西兰花的保鲜效果.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 224, doi. 10.7506/spkx1002-6630-20230919-180
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挤压处理对玉米粉微观结构及理化特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 217, doi. 10.7506/spkx1002-6630-20230912-098
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预干燥对油炸外裹糊鱼块油脂渗透和 质构特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 210, doi. 10.7506/spkx1002-6630-20230710-124
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不同射频极板间距处理对马铃薯淀粉结构、 理化特性及其凝胶3D打印性能的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 201, doi. 10.7506/spkx1002-6630-20230911-090
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基于模拟实验建立改进的乙酰氯甲醇法测定 特殊医学用途婴儿配方食品中的脂肪酸.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 194, doi. 10.7506/spkx1002-6630-20230715-179
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基于UPLC-QE-MS对关中奶山羊泌乳盛期和 泌乳末期生乳差异的分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 186, doi. 10.7506/spkx1002-6630-20230710-100
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橄榄果实表型性状分级及挥发性化合物鉴定与 特征香气分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 175, doi. 10.7506/spkx1002-6630-20240103-035
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西藏墨脱县6 个茶树品种春夏两季 化学品质差异分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 167, doi. 10.7506/spkx1002-6630-20230922-204
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基于有机酸和多酚组成的贵州5 种特色 水果酿酒特性评价.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 158, doi. 10.7506/spkx1002-6630-20230715-176
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基于网络药理学、分子对接及实验验证探讨 刺梨黄酮干预溃疡性结肠炎的作用机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 147, doi. 10.7506/spkx1002-6630-20230717-196
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牦牛乳对小鼠肠道菌群及代谢的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 135, doi. 10.7506/spkx1002-6630-20230906-053
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豌豆肽-大豆复配豆乳粉冲调品质及风味特性.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 89, doi. 10.7506/spkx1002-6630-20231019-152
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辣椒素与槲皮苷通过EGFR/PI3K/Akt信号通路 调节HepG2细胞脂质代谢作用机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 45, doi. 10.7506/spkx1002-6630-20230906-051
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酒曲中产酶微生物的筛选及其对 发酵米酒品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 108, doi. 10.7506/spkx1002-6630-20230922-208
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Debittering and Antioxidant Activity of Fermented Grapefruit Juice with Lactiplantibacillus plantarum 1-1-2.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 98, doi. 10.7506/spkx1002-6630-20230706-054
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源自蜡样芽孢杆菌抗菌肽DB16的筛选及其对 金黄色葡萄球菌的抑菌机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 126, doi. 10.7506/spkx1002-6630-20231016-128
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不同贮藏年份禄丰香醋细菌多样性分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 118, doi. 10.7506/spkx1002-6630-20230711-141
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甜荞全谷物粉对小麦面团流变特性及鲜湿 面条品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 72, doi. 10.7506/spkx1002-6630-20230911-081
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机器学习在食品风味领域的研究进展与未来趋势.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 28, doi. 10.7506/spkx1002-6630-20231123-181
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不同贮藏温度下半胱氨酸氧化位点鉴定及对 滩羊肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 54, doi. 10.7506/spkx1002-6630-20230403-015
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β-乳球蛋白-多酚纳米颗粒稳定的百香果籽油 Pickering乳液及其性质.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 80, doi. 10.7506/spkx1002-6630-20230712-143
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秦川牛宰后成熟期间基础免疫球蛋白对其 肉品质变化的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 38, doi. 10.7506/spkx1002-6630-20230403-024
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糖熏色素5-(葡萄糖基-α-1-6-葡萄糖)-羟甲基糠醛 形成机理的量子化学计算.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 62, doi. 10.7506/spkx1002-6630-20230515-128
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基于低场核磁弛豫特性的油茶籽油支持向量机 掺伪鉴别模型的建立与评价.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 19, doi. 10.7506/spkx1002-6630-20231231-270
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基于残差网络模型的速溶全脂奶粉分散性与 堆积密度检测方法.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 9, doi. 10.7506/spkx1002-6630-20240129-262
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基于增强视觉Transformer的哈希食品图像检索.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20231231-270
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