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龙眼间歇热泵干燥特性及干燥过程品质变化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 208, doi. 10.13386/j.issn1002-0306.2023120008
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鹧鸪茶提取物-沙蒿胶复合膜的制备及其在 熟鸡肉保鲜中的应用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 341, doi. 10.13386/j.issn1002-0306.2024010307
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间接竞争 ELISA 检测蜂蜜中氧氟沙星残留.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 240, doi. 10.13386/j.issn1002-0306.2023120006
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酶解联合动态高压微射流制备淀粉/百里酚纳 米乳液及其结构与性质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 121, doi. 10.13386/j.issn1002-0306.2023120368
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酪蛋白对5-甲基四氢叶酸消化和吸收 特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 11, doi. 10.13386/j.issn1002-0306.2024030261
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谷氨酸对亮蓝与牛血清白蛋白作用机制影响 的光谱学研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 20, doi. 10.13386/j.issn1002-0306.2024030270
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草蔻提取液对鸭肉质构特性及金合欢醇对 肌原纤维蛋白结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 1, doi. 10.13386/j.issn1002-0306.2024010273
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- Article
茶多酚鱼肉香肠的体外消化特性及其对小鼠 免疫调节作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 388, doi. 10.13386/j.issn1002-0306.2024010003
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胶原蛋白肽的制备、生物活性及应用 研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 396, doi. 10.13386/j.issn1002-0306.2024010019
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肉桂提取物浸渍处理对冷藏预制小黄鱼 品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 349, doi. 10.13386/j.issn1002-0306.2024020144
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联合体内外实验初步探究混合植物乳杆菌的 免疫调节能力.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 373, doi. 10.13386/j.issn1002-0306.2023120170
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罗非鱼头硫酸软骨素对 RAW 264.7 细胞和 小鼠免疫刺激活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 381, doi. 10.13386/j.issn1002-0306.2023120214
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粗根荨麻多糖对巨噬细胞吞噬功能和 极化的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 358, doi. 10.13386/j.issn1002-0306.2023110037
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米饭咀嚼过程中质地感知差异形成解析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 258, doi. 10.13386/j.issn1002-0306.2023120021
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碱提茶渣蛋白乳化性及其乳化稳定性的研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 50, doi. 10.13386/j.issn1002-0306.2023080023
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猪肉预制菜加工与质量安全控制技术 研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 413, doi. 10.13386/j.issn1002-0306.2024010136
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猪笼液蛋白酶消减牛乳蛋白致敏表位的研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 28, doi. 10.13386/j.issn1002-0306.2024040034
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淡水鱼预制产品风味形成机理及调控 方式研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 405, doi. 10.13386/j.issn1002-0306.2024010026
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槲皮素基于 PI3K/AKT/GSK-3β/β-Catenin 通 路改善 Dox 诱导小鼠心肌损伤的机制.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 366, doi. 10.13386/j.issn1002-0306.2023120038
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核桃壳半纤维素 B 的阿魏酸接枝及对泡菜 挥发性风味物质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 282, doi. 10.13386/j.issn1002-0306.2023120347
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指纹图谱结合网络药理学预测桑叶 潜在功能成分.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 39, doi. 10.13386/j.issn1002-0306.2023120197
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姜黄素共价修饰方法对面筋蛋白理化性质的 影响及其在冷冻面团中的应用研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 94, doi. 10.13386/j.issn1002-0306.2023120037
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姑辽茶粗多糖提取工艺优化及其免疫 调节活性评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 161, doi. 10.13386/j.issn1002-0306.2023110199
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基于聚乙烯亚胺改性纳米磁球的木瓜 蛋白酶固定化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 151, doi. 10.13386/j.issn1002-0306.2023090301
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基于亲和超滤-液质联用结合相关性分析方法 筛选青钱柳提取物中 α-葡萄糖苷酶抑制剂.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 290, doi. 10.13386/j.issn1002-0306.2023120362
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基于主成分分析的不同干燥方式对江永香姜 营养品质和抗氧化活性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 310, doi. 10.13386/j.issn1002-0306.2024060326
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基于主成分分析对不同地区辣椒品质 的综合评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 264, doi. 10.13386/j.issn1002-0306.2023120036
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微波辅助过氧化氢半干法降解魔芋葡甘聚糖 工艺优化及其特性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 189, doi. 10.13386/j.issn1002-0306.2024010366
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加工精度对海水稻米蒸煮特性及食用 品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 104, doi. 10.13386/j.issn1002-0306.2023120044
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低强度直流电场对南美白对虾杀菌效果及其 贮藏品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 331, doi. 10.13386/j.issn1002-0306.2024010191
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低分子量坛紫菜多糖纳米硒的制备、表征及 其体外抗氧化活性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 170, doi. 10.13386/j.issn1002-0306.2023120060
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传统滇红工夫红茶与野生滇红工夫红茶香气 特征分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 229, doi. 10.13386/j.issn1002-0306.2023110336
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亲水胶体调控全牡蛎-大豆分离蛋白热诱导 凝胶的形成机制.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 129, doi. 10.13386/j.issn1002-0306.2024010133
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五种陕西主栽猕猴桃品种营养品质与 香气特征解析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 272, doi. 10.13386/j.issn1002-0306.2023120138
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乳酸菌与酵母菌混合发酵羊奶酒的理化特 性、抗氧化活性及香气分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 140, doi. 10.13386/j.issn1002-0306.2024020214
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乳清分离蛋白-D-木糖的美拉德反应产物制备 原花青素微胶囊及其性能研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 59, doi. 10.13386/j.issn1002-0306.2023090200
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不同速冻温度对秭归脐橙果实组织品质特性 和微观结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 322, doi. 10.13386/j.issn1002-0306.2023120365
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不同热加工工艺下花椒主要苦味物质的鉴定.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 300, doi. 10.13386/j.issn1002-0306.2024050365
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不同复热方式下油焖南美白对虾预制菜 的品质变化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 217, doi. 10.13386/j.issn1002-0306.2023110176
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不同乳酸菌发酵对浓缩梨汁营养物质及挥发 性风味物质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 84, doi. 10.13386/j.issn1002-0306.2023120013
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TG 酶-壳聚糖复合改性对鱼明胶凝胶特性的 影响及初探.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 69, doi. 10.13386/j.issn1002-0306.2023110200
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6 种组合酶法制备羊栖菜多糖的理化性质及其 抗氧化活性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 248, doi. 10.13386/j.issn1002-0306.2023120014
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