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五味子多糖提取、结构特征及 生物活性研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 1, doi. 10.13386/j.issnl002-0306.2023060200
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牛茅根中多酚成分对脂肪酶的抑制作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 10, doi. 10.13386/j.issnl002-0306.2023060231
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硒化天麻多糖的制备、舖表征及其抗氧化 活性嘶.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 18, doi. 10.13386/j.issnl002-0306.2023060290
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超声■酶辅助低共熔溶剂提取桑叶总黄酮的工 艺优化及其抗氧化活性研究
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 31, doi. 10.13386/j.issnl002-0306.2023070033
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物理协同酶法处理对青棵淀粉结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 40, doi. 10.13386/j.issnl002-0306.2023020084
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临界熔融协同冻融处mt木薯淀粉/魔芋胶复 配物理化及结构特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 47, doi. 10.13386/j.issnl002-0306.2023030101
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椰毒假单胞菌酵米面亚种产毒差异 蛋白质组学分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 130, doi. 10.13386/j.issnl002-0306.2023020056
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两株RW咖啡酸从鲜源菌株的筛选、 鉴定及其 RW 过程初探.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 137, doi. 10.13386/j.issnl002-0306.2023030023
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绿茶米糕研制及其品质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 171, doi. 10.13386/j.issnl002-0306.2022110296
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- Article
果胶酶与半纤维素酶复合酶解制备费约果 果汁的工艺优化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 179, doi. 10.13386/j.issnl002-0306.2023030157
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- Article
九蒸九制对黄精中AGEs含量、多糖结构及 体外活性的影.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 226, doi. 10.13386/j.issnl002-0306.2022100318
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液相色谱■质谱/质谱法测定植物源性产品中 强极性杀菌剂三乙麟酸铝残田
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 235, doi. 10.13386/j.issnl002-0306.2023010043
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不同温度对离土浙贝母贮藏品质及 酶活性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 302, doi. 10.13386/j.issnl002-0306.2023030057
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乳提技术提高干姜提取物生物利用度及其抗 炎活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 310, doi. 10.13386/j.issnl002-0306.2023020048
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维生素k2单独及与钙剂联合使用对斑马鱼骨 康的改善作用及机制研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 320, doi. 10.13386/j.issnl002-0306.2023030026
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一流食品人才多维度融合培养体系的构建 与实施一以成都大学食品科学与 工程专业为例
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 346, doi. 10.13386/j.issnl002-0306.2023050058
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肉制品发酵技术对肉品品质的调控及应用 研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 354, doi. 10.13386/j.issnl002-0306.2023030075
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人乳低聚糖与肠道菌群互作及其调节婴儿 免疫功能的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 363, doi. 10.13386/j.issnl002-0306.2023030093
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复合海藻酸钠益生菌磁囊研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 372, doi. 10.13386/j.issnl002-0306.2023030156
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基于文的料酒研究现状分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 378, doi. 10.13386/j.issnl002-0306.2023030163
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凝固剂及加工条件对豆腐凝胶形成及品质 影响研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 388, doi. 10.13386/j.issnl002-0306.2023030178
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植物酸奶品质优化的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 397, doi. 10.13386/j.issnl002-0306.2023030325
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