Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 24

Results: 8

乳铁蛋白-EGCG共价复合物对鱼油乳液稳定性和消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 94, doi. 10.7506/spkx1002-6630-20180906-064

By:

刘润华;
梁秀萍;
闫晓佳;
刘夫国

Publication type:

Article

固相萃取联合超高效液相色谱-串联质谱法测定畜肉中3 种儿茶酚胺类物质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 300, doi. 10.7506/spkx1002-6630-20190107-085

By:

任南;
赵文涛;
陈超;
吴彦超;
张颖颖;
李莹莹;
郭文萍;
范维;
王守伟

Publication type:

Article

表没食子儿茶素没食子酸酯对冷冻罗非鱼鱼糜抗冻作用机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 79, doi. 10.7506/spkx1002-6630-20180927-298

By:

袁悦;
赵永强;
杨贤庆;
李来好;
吴燕燕;
魏涯;
岑剑伟

Publication type:

Article

5 株乳酸菌吸附丙烯酰胺稳定性的比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 151, doi. 10.7506/spkx1002-6630-20181225-288

By:

赵思佳;
李蕊;
刘彤;
孙洪洋;
沈玉;
赵筱铎;
商佳琦;
邵美丽

Publication type:

Article

桑黄菌丝体与子实体成分的比较分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 246, doi. 10.7506/spkx1002-6630-20181218-206

By:

叶玉洁;
石光;
周正乙;
王佳琪;
安丽萍;
杜培革

Publication type:

Article

啤酒酿造中二甲基硫、甲基蛋氨酸、二甲基亚砜含量的变化与控制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 332, doi. 10.7506/spkx1002-6630-20181224-276

By:

刘成;
杜金华;
鲍姣

Publication type:

Article

基于主要功能成分的6 个品种枇杷叶分析评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 234, doi. 10.7506/spkx1002-6630-20190109-116

By:

霍宇航;
李檐堂;
刘丽丽;
张云云;
鲁周民

Publication type:

Article

基于顶空气相色谱-离子迁移谱技术的生咖啡豆快速鉴别方法.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 228, doi. 10.7506/spkx1002-6630-20190429-386

By:

杜萍;
陈振佳;
杨芳;
李晓蕾;
杨俊;
刘春侠;
梁静思;
任芳

Publication type:

Article