Works matching IS 10020306 AND DT 2023 AND VI 44 AND IP 22
Results: 21
天然产物多糖对抑郁症缓解作用及其 机制的研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 394, doi. 10.13386/j.issn1002-0306.2023030197
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传统发酵食品中功能酶的研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 387, doi. 10.13386/j.issn1002-0306.2023020301
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蛋白质组学和代谢组学技术在蜂产品中的 应用研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 377, doi. 10.13386/j.issn1002-0306.2023020136
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发酵型果酒降酸工艺及其对风味影响的 研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 368, doi. 10.13386/j.issn1002-0306.2023020078
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- Article
磁场辅助冷冻技术在食品中的应用研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 360, doi. 10.13386/j.issn1002-0306.2023010119
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生酮饮食在代谢疾病治疗的应用及 方案研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 352, doi. 10.13386/j.issn1002-0306.2022120148
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- Article
蛋白/植物精油基复合膜的形成机制及在食品 保鲜上的应用研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 342, doi. 10.13386/j.issn1002-0306.2022110029
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两歧双歧杆菌FL-228.1 增强小鼠先 天免疫功能研究.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 335, doi. 10.13386/j.issn1002-0306.2023030010
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- Article
D-α-生育酚醋酸酯复配物对D-半乳糖致衰老 小鼠的改善作用.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 327, doi. 10.13386/j.issn1002-0306.2022120187
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- Article
微酸性电解水浸渍对天麻鲜切片贮藏品质 影响的动力学研究.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 303, doi. 10.13386/j.issn1002-0306.2023010148
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两种樱桃番茄冷藏后风味品质分析.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 294, doi. 10.13386/j.issn1002-0306.2022120195
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- Article
不同原料预制烤鱼的营养成分及 质构特性分析.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 233, doi. 10.13386/j.issn1002-0306.2023010082
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核桃内种皮游离氨基酸呈味特征及其 营养评价.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 226, doi. 10.13386/j.issn1002-0306.2022120139
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有机酸种类对罗非鱼皮酸溶性胶原提取和 性质的影响.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 169, doi. 10.13386/j.issn1002-0306.2023010156
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- Article
冷等离子体联合L-谷氨酸与盐胁迫对红小豆 萌发富集γ-氨基丁酸的效果及工艺条件
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 160, doi. 10.13386/j.issn1002-0306.2022120205
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红心曲来源Thermoascus aurantiacus QH-1 的生长代谢特征.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 117, doi. 10.13386/j.issn1002-0306.2023010052
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限制性内切酶Bsa I 的分离纯化与结晶及其 硒代衍生物的制备.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 110, doi. 10.13386/j.issn1002-0306.2022110215
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挤压膨化对杂粮代餐粉营养品质及 理化性质的影响.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 28, doi. 10.13386/j.issn1002-0306.2022120128
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超微粉碎预处理对碱提和水提麦麸多糖 理化特性的影响.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 19, doi. 10.13386/j.issn1002-0306.2022100202
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EGCG 和异鼠李素的细胞抗氧化协同作用.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 12, doi. 10.13386/j.issn1002-0306.2023040160
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玉米皮中阿魏酸超声辅助碱醇提取及 大孔树脂纯化工艺优化.
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- Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 1, doi. 10.13386/j.issn1002-0306.2023030342
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- Article