Works matching IS 10020306 AND DT 2023 AND VI 44 AND IP 23
Results: 16
鹅掌柴蜂蜜中特征性成分鉴定及真实性评价.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 238, doi. 10.13386/j.issn1002-0306.2022100052
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食用木薯粉脂肪酸组成分析及 贮藏时间对其影响.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 229, doi. 10.13386/j.issn1002-0306.2022040068
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钙的生物利用度与多肽螯合钙研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 354, doi. 10.13386/j.issn1002-0306.2023020067
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藜麦蛋白肽的酶解制备及体外降血脂与 降尿酸活性研究.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 156, doi. 10.13386/j.issn1002-0306.2023010046
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藜麦蛋白的提取、功能特性及改性方式 研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 346, doi. 10.13386/j.issn1002-0306.2023010086
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茉莉酸甲酯结合氯化钙对红托竹荪 贮藏品质的影响.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 306, doi. 10.13386/j.issn1002-0306.2023010090
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灵芝多糖及其菌群代谢产物对 HepG2 细胞胰 岛素抵抗的改善作用及机制.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 314, doi. 10.13386/j.issn1002-0306.2023020035
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海藻酸钠水凝胶 3D 打印效果和流变特征及其 相关性分析.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 21, doi. 10.13386/j.issn1002-0306.2023030162
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植物乳植杆菌 YZH81 胞外多糖基因簇 的功能鉴定.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 118, doi. 10.13386/j.issn1002-0306.2023020075
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异硫氰酸烯丙酯对产气荚膜梭菌的抑菌作用 及在熟猪肉糜中的应用.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 127, doi. 10.13386/j.issn1002-0306.2023020200
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异泽兰黄素通过改善腹侧海马 GABAa 受体 传递缓解大鼠酒精戒断焦虑样行为.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 1, doi. 10.13386/j.issn1002-0306.2023060034
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基于网络药理学与分子对接探讨兰州软儿梨 止咳化痰作用机制.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 11, doi. 10.13386/j.issn1002-0306.2023010103
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双孢菇重组米油炸工艺优化及其 风味成分分析.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 144, doi. 10.13386/j.issn1002-0306.2023010023
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单甘酯稳定的花生酱涂抹性的改善.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 37, doi. 10.13386/j.issn1002-0306.2022110015
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人参稀有皂苷 13 周灌胃后对 大鼠肝脏毒性研究.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 322, doi. 10.13386/j.issn1002-0306.2023020054
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不同冷冻温度对汤圆粉团品质的影响.
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- Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 29, doi. 10.13386/j.issn1002-0306.2022080312
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