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大豆皮可溶性膳食纤维的酶法制备及其 理化特性评价.
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- Food Research & Development, 2023, v. 44, n. 5, p. 165, doi. 10.12161/j.issn.1005-6521.2023.05.024
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茶多酚生理机制及其保健食品研发进展.
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- Food Research & Development, 2023, v. 44, n. 5, p. 217, doi. 10.12161/j.issn.1005-6521.2023.05.031
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发酵豆制品中生物胺的产生及控制研究进展.
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- Food Research & Development, 2023, v. 44, n. 5, p. 209, doi. 10.12161/j.issn.1005-6521.2023.05.030
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DNA 酶生物传感器在食源性致病菌检测中的 研究进展.
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- Food Research & Development, 2023, v. 44, n. 5, p. 202, doi. 10.12161/j.issn.1005-6521.2023.05.029
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一株产黄色素细菌的筛选鉴定及其 产黄色素培养条件优化.
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- Food Research & Development, 2023, v. 44, n. 5, p. 184, doi. 10.12161/j.issn.1005-6521.2023.05.027
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红枣固态发酵黑化前后苯甲酸及 农药残留含量比较分析.
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- Food Research & Development, 2023, v. 44, n. 5, p. 177, doi. 10.12161/j.issn.1005-6521.2023.05.026
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基于人工神经网络优化黑木耳红枣发酵乳及其 抗氧化分析.
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- Food Research & Development, 2023, v. 44, n. 5, p. 141, doi. 10.12161/j.issn.1005-6521.2023.05.021
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不同胁迫体系对植物乳杆菌 zwq9 生物膜形成 及其产蛋白酶活力的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 194, doi. 10.12161/j.issn.1005-6521.2023.05.028
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- Article
外源酶对陈年武夷岩茶香气品质的改善作用.
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- Food Research & Development, 2023, v. 44, n. 5, p. 155, doi. 10.12161/j.issn.1005-6521.2023.05.023
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- Article
沙棘果渣多糖-纳米银复合粒子的制备及其 抑菌活性.
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- Food Research & Development, 2023, v. 44, n. 5, p. 148, doi. 10.12161/j.issn.1005-6521.2023.05.022
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- Article
全自动蒸馏-流动分析仪联用测定木薯粉中 氰化物.
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- Food Research & Development, 2023, v. 44, n. 5, p. 171, doi. 10.12161/j.issn.1005-6521.2023.05.025
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信阳板栗微波蛋糕预拌粉的研制.
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- Food Research & Development, 2023, v. 44, n. 5, p. 135, doi. 10.12161/j.issn.1005-6521.2023.05.020
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酸浆宿萼中酸浆苦素的提取工艺及降糖活性.
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- Food Research & Development, 2023, v. 44, n. 5, p. 127, doi. 10.12161/j.issn.1005-6521.2023.05.019
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超声波辅助 pH 偏移处理对猪肝蛋白结构及 乳化特性的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 89, doi. 10.12161/j.issn.1005-6521.2023.05.014
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3 种酶源助消化功能食品的开发与表征.
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- Food Research & Development, 2023, v. 44, n. 5, p. 113, doi. 10.12161/j.issn.1005-6521.2023.05.017
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用于肉类腐败监测的纳米银混合凝胶的 简便制备.
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- Food Research & Development, 2023, v. 44, n. 5, p. 106, doi. 10.12161/j.issn.1005-6521.2023.05.016
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粗糙脉孢菌发酵豆渣产物的品质和抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 5, p. 97, doi. 10.12161/j.issn.1005-6521.2023.05.015
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- Article
冷冻熟制高含量鹰嘴豆杂粮面条 制备工艺的优化.
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- Food Research & Development, 2023, v. 44, n. 5, p. 119, doi. 10.12161/j.issn.1005-6521.2023.05.018
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超声辅助低共熔溶剂提取桑黄多糖及其 抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 5, p. 81, doi. 10.12161/j.issn.1005-6521.2023.05.013
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4 种粽叶多酚提取物对草鱼片的保鲜效果.
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- Food Research & Development, 2023, v. 44, n. 5, p. 73, doi. 10.12161/j.issn.1005-6521.2023.05.012
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负压辅助钙营养强化对发芽糙米富钙效果的 影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 68, doi. 10.12161/j.issn.1005-6521.2023.05.011
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电子束辐照对手撕牛肉贮藏品质的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 62, doi. 10.12161/j.issn.1005-6521.2023.05.010
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耐盐碱枸杞低聚糖结构鉴定及其 体外消化能力和抑菌作用.
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- Food Research & Development, 2023, v. 44, n. 5, p. 22, doi. 10.12161/j.issn.1005-6521.2023.05.004
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- Article
丙酮醛改性对麦醇溶蛋白功能特性及 结构的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 48, doi. 10.12161/j.issn.1005-6521.2023.05.008
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微生物亚硝化抑制剂对新型培根品质的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 42, doi. 10.12161/j.issn.1005-6521.2023.05.007
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不同光照模式对卷枝毛霉类胡萝卜素合成及 相关基因表达的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 35, doi. 10.12161/j.issn.1005-6521.2023.05.006
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- Article
花青素与大豆不溶性膳食纤维稳定体系 优化构建及评价.
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- Food Research & Development, 2023, v. 44, n. 5, p. 29, doi. 10.12161/j.issn.1005-6521.2023.05.005
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脱皮制粉对黑、白青稞粉营养卫生品质及 加工特性的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 57, doi. 10.12161/j.issn.1005-6521.2023.05.009
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低分子糖-麦醇溶蛋白复合物的结构与性能 及其相互作用分析.
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- Food Research & Development, 2023, v. 44, n. 5, p. 15, doi. 10.12161/j.issn.1005-6521.2023.05.003
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银杏外种皮提取物对苹果链格孢霉的抑制作用.
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- Food Research & Development, 2023, v. 44, n. 5, p. 1, doi. 10.12161/j.issn.1005-6521.2023.05.001
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生姜对烘烤猪肉饼品质及杂环胺形成的影响.
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- Food Research & Development, 2023, v. 44, n. 5, p. 9, doi. 10.12161/j.issn.1005-6521.2023.05.002
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- Article