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