Works matching IS 10026630 AND DT 2025 AND VI 46 AND IP 5
Results: 35
亚麻环肽性质及呈苦机理相关研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 319, doi. 10.7506/spkx1002-6630-20240724-246
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我国食品安全治理体制变迁历程与逻辑— 基于历史制度主义的分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 328, doi. 10.7506/spkx1002-6630-20240801-013
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宰后肌肉能量代谢相关信号通路对肉嫩度的 影响及机制研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 310, doi. 10.7506/spkx1002-6630-20240423-208
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重金属残留免疫分析法中抗体与抗原特异性 识别及相互作用机制研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 301, doi. 10.7506/spkx1002-6630-20240715-139
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亚精胺及其抑制剂对冷藏甜樱桃果实贮藏品质及其 活性氧代谢的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 292, doi. 10.7506/spkx1002-6630-20240815-117
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贮藏条件对溏心蛋清凝胶特性影响及机制.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 281, doi. 10.7506/spkx1002-6630-20240731-302
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不同剂量电子束辐照杀菌处理对黑果腺肋花楸 果汁品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 272, doi. 10.7506/spkx1002-6630-20240608-049
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不同香型安溪黄金桂风味品质解析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 263, doi. 10.7506/spkx1002-6630-20240729-286
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气相色谱-质谱结合香气活度值分析膜分离精制 技术对桂花净油挥发性成分的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 255, doi. 10.7506/spkx1002-6630-20240529-255
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基于广泛靶向代谢组学分析比较不同制茶 工序下枸杞芽茶代谢物的变化.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 245, doi. 10.7506/spkx1002-6630-20240803-021
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唾液联合乳杆菌M18-6对发酵豆乳风味品质及其 抗氧化活性的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 236, doi. 10.7506/spkx1002-6630-20240723-232
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基于高效液相色谱指纹图谱的仿野生天麻 品质及抗氧化和神经保护活性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 226, doi. 10.7506/spkx1002-6630-20240627-186
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皮渣浸渍和混菌发酵对石榴酒香气品质及 抗氧化能力的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 216, doi. 10.7506/spkx1002-6630-20240805-036
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普洱速溶茶粉中茶褐素类物质的化学组成分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 208, doi. 10.7506/spkx1002-6630-20240621-150
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比较代谢组学解析3 种中国东北苹果代谢物特征.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 194, doi. 10.7506/spkx1002-6630-20240803-018
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后生元调节肠道微生态及减少脑内β-淀粉样蛋白 沉积改善阿尔茨海默病大鼠的认知障碍.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 182, doi. 10.7506/spkx1002-6630-20240818-130
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矢车菊素-3-葡萄糖苷通过调控肠道菌群改善 自然衰老小鼠脑组织损伤.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 170, doi. 10.7506/spkx1002-6630-20240627-189
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原花青素B<sub>2</sub> 对高糖诱导SH-SY5Y细胞 铁死亡的抑制作用及机制.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 161, doi. 10.7506/spkx1002-6630-20240424-225
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白酒大曲中氨基甲酸乙酯降解菌株的筛选及 共发酵培养条件的优化.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 151, doi. 10.7506/spkx1002-6630-20240520-162
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茶叶渣抗氧化肽的分离纯化、鉴定及其活性测定.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 142, doi. 10.7506/spkx1002-6630-20240519-121
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瑞士乳杆菌LH43作为辅助发酵剂对酸奶 品质和蛋白质构象的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 134, doi. 10.7506/spkx1002-6630-20240703-039
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接种汉逊德巴利酵母对普洱茶发酵微生物 群落与品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 124, doi. 10.7506/spkx1002-6630-20240523-191
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基于糖苷水解酶家族基因的双歧杆菌比较基因 组学分析及其在两歧双歧杆菌分离中的应用.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 114, doi. 10.7506/spkx1002-6630-20240913-113
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绿豆品种对发酵绿豆乳质构特性与 感官品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 106, doi. 10.7506/spkx1002-6630-20240715-153
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宰后成熟期间细胞凋亡酶-3抑制剂对滩羊肉 保水性及嫩度的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 96, doi. 10.7506/spkx1002-6630-20240805-033
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米糠蛋白水解物及其二元纳米颗粒的制备及 结构表征.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 85, doi. 10.7506/spkx1002-6630-20241010-046
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浓香型白酒中主要酸酯相互作用及机理解析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 75, doi. 10.7506/spkx1002-6630-20240726-260
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植物蛋白基玉米黄色素微胶囊的制备及性能评价.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 65, doi. 10.7506/spkx1002-6630-20240424-223
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不同酿酒高粱品种性质与水化动力学的相关性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 57, doi. 10.7506/spkx1002-6630-20240804-031
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多维度解析渗透脱水传质:复配糖液和 猕猴桃果块特性改变.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 48, doi. 10.7506/spkx1002-6630-20240423-208
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酱香白酒酿造过程糠醛及糠醇的时空分布 规律及溯源分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 38, doi. 10.7506/spkx1002-6630-20240618-113
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气相色谱-串联质谱同时测定白酒中20 种 吡嗪类化合物.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 30, doi. 10.7506/spkx1002-6630-20240625-178
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6 种天然提取物对油炒香菇颜色、氧化稳定性和 风味特征的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 17, doi. 10.7506/spkx1002-6630-20240806-056
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宰杀前放血和冷胁迫处理对生鲜鲢鱼片 风味品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 8, doi. 10.7506/spkx1002-6630-20240708-079
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嗜盐四联球菌源鲜味肽的呈味特性及其稳定性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 1, doi. 10.7506/spkx1002-6630-20240719-205
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