Found: 29
Select item for more details and to access through your institution.
不同品种荞麦粉质差异及其对挤压面条 品质的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 1, doi. 10.12161/j.issn.1005-6521.2022.18.001
- By:
- Publication type:
- Article
基于 GC-O-MS 结合化学计量学探究紫苏 对鱼腥味的抑制作用.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 9, doi. 10.12161/j.issn.1005-6521.2022.18.002
- By:
- Publication type:
- Article
EGCG 浓度对肌原纤维蛋白侧链结构 和凝胶水分分布的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 19, doi. 10.12161/j.issn.1005-6521.2022.18.003
- By:
- Publication type:
- Article
覆盆子水提取液对鲜切苹果 褐变的抑制作用.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 26, doi. 10.12161/j.issn.1005-6521.2022.18.004
- By:
- Publication type:
- Article
海带多糖协同电子束辐照对生鲜猪肉的 保鲜作用.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 34, doi. 10.12161/j.issn.1005-6521.2022.18.005
- By:
- Publication type:
- Article
不同保鲜方式对青柠檬护绿效果的研究.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 41, doi. 10.12161/j.issn.1005-6521.2022.18.006
- By:
- Publication type:
- Article
鄂莲 5 号莲藕中铁元素含量周年变化 及赋存形态.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 49, doi. 10.12161/j.issn.1005-6521.2022.18.007
- By:
- Publication type:
- Article
富氢水和纳米 TiO<sub>2</sub>- 壳聚糖对三华李的 保鲜作用.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 55, doi. 10.12161/j.issn.1005-6521.2022.18.008
- By:
- Publication type:
- Article
酵母抽提物对大豆酸奶风味的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 63, doi. 10.12161/j.issn.1005-6521.2022.18.009
- By:
- Publication type:
- Article
紫苏籽多糖对高脂饮食小鼠脂代谢 和抗氧化作用的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 70, doi. 10.12161/j.issn.1005-6521.2022.18.010
- By:
- Publication type:
- Article
玫瑰马奶露酒生产工艺优化.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 78, doi. 10.12161/j.issn.1005-6521.2022.18.011
- By:
- Publication type:
- Article
八宝茶固体饮料的制备工艺.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 85, doi. 10.12161/j.issn.1005-6521.2022.18.012
- By:
- Publication type:
- Article
河蚬盐溶蛋白的提取及其加工特性.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 93, doi. 10.12161/j.issn.1005-6521.2022.18.013
- By:
- Publication type:
- Article
正交试验优化蜜柚真空冷冻干燥工艺.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 100, doi. 10.12161/j.issn.1005-6521.2022.18.014
- By:
- Publication type:
- Article
桑叶蛋白超声波辅助提取工艺优化及其氨 基酸组分分析.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 106, doi. 10.12161/j.issn.1005-6521.2022.18.015
- By:
- Publication type:
- Article
葛根袋泡茶研制及风味成分分析.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 114, doi. 10.12161/j.issn.1005-6521.2022.18.016
- By:
- Publication type:
- Article
响应面法优化超声辅助低共熔溶剂 提取红枣多糖工艺.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 122, doi. 10.12161/j.issn.1005-6521.2022.18.017
- By:
- Publication type:
- Article
基于 GC-MS 的棉子糖肠球菌代谢组学 样品前处理方法的优化.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 130, doi. 10.12161/j.issn.1005-6521.2022.18.018
- By:
- Publication type:
- Article
浦城丹桂红茶与红茶坯香气成分差异分析.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 137, doi. 10.12161/j.issn.1005-6521.2022.18.019
- By:
- Publication type:
- Article
基于液相色谱的菊苣及其相关产品中 6 种 功能成分的分析方法.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 145, doi. 10.12161/j.issn.1005-6521.2022.18.020
- By:
- Publication type:
- Article
锈斑蟳蒸煮液和酶解液氨基酸组成 及滋味分析.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 157, doi. 10.12161/j.issn.1005-6521.2022.18.021
- By:
- Publication type:
- Article
高通量测序揭示高、低温季节下 长牡蛎菌群变化.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 164, doi. 10.12161/j.issn.1005-6521.2022.18.022
- By:
- Publication type:
- Article
耐低 pH 值纳他霉素生产菌株的诱变选育.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 173, doi. 10.12161/j.issn.1005-6521.2022.18.023
- By:
- Publication type:
- Article
黑曲霉 DPUM-J2 和毕赤酵母 DPUY-J8 在大酱发酵中的应用.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 182, doi. 10.12161/j.issn.1005-6521.2022.18.024
- By:
- Publication type:
- Article
地衣芽孢杆菌分批补料发酵 γ- 聚谷氨酸.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 191, doi. 10.12161/j.issn.1005-6521.2022.18.025
- By:
- Publication type:
- Article
桔梗功能性及其在食品开发中的研究进展.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 199, doi. 10.12161/j.issn.1005-6521.2022.18.026
- By:
- Publication type:
- Article
小麦调质过程水分分布和工艺研究进展.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 207, doi. 10.12161/j.issn.1005-6521.2022.18.027
- By:
- Publication type:
- Article
酵母β-葡聚糖提取方法及免疫活性研究.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 213, doi. 10.12161/j.issn.1005-6521.2022.18.028
- By:
- Publication type:
- Article
不同加工方式对甜菜红素稳定性的影响 研究进展.
- Published in:
- Food Research & Development, 2022, v. 43, n. 18, p. 219, doi. 10.12161/j.issn.1005-6521.2022.18.029
- By:
- Publication type:
- Article