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基于气调小包装的生菜采后保鲜技术研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 218, doi. 10.12161/j.issn.1005-6521.2023.07.030
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水产品腥味物质提取分析技术研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 212, doi. 10.12161/j.issn.1005-6521.2023.07.029
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低共熔溶剂在食品工业中的应用研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 204, doi. 10.12161/j.issn.1005-6521.2023.07.028
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VeA、VelB蛋白在真菌中的研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 163, doi. 10.12161/j.issn.1005-6521.2023.07.023
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基于超声辅助技术提取食品原料中脂质的 研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 185, doi. 10.12161/j.issn.1005-6521.2023.07.026
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大西洋雪松精油的成分分析及其体外活性.
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- Food Research & Development, 2023, v. 44, n. 7, p. 151, doi. 10.12161/j.issn.1005-6521.2023.07.021
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小麦籽粒蛋白质和淀粉特性与面条品质的关系.
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- Food Research & Development, 2023, v. 44, n. 7, p. 169, doi. 10.12161/j.issn.1005-6521.2023.07.024
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水产品源明胶的制备工艺、理化性质及结构的 研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 193, doi. 10.12161/j.issn.1005-6521.2023.07.027
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婴幼儿配方食品中矿物元素的检测.
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- Food Research & Development, 2023, v. 44, n. 7, p. 157, doi. 10.12161/j.issn.1005-6521.2023.07.022
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- Article
可食用油凝胶的流变-结晶特性研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 175, doi. 10.12161/j.issn.1005-6521.2023.07.025
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- Article
响应面法优化超声辅助双酶酶解牛骨蛋白工艺.
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- Food Research & Development, 2023, v. 44, n. 7, p. 135, doi. 10.12161/j.issn.1005-6521.2023.07.019
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- Article
响应面法研制牛樟芝山药菌质饮料及其 抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 7, p. 129, doi. 10.12161/j.issn.1005-6521.2023.07.018
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- Article
黑莓玫瑰复合饮料的制备及其抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 7, p. 121, doi. 10.12161/j.issn.1005-6521.2023.07.017
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- Article
楼葱中脂溶性成分提取及其对链格孢霉菌的 抑制作用.
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- Food Research & Development, 2023, v. 44, n. 7, p. 115, doi. 10.12161/j.issn.1005-6521.2023.07.016
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蕨根抗性淀粉微波法制备条件的优化.
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- Food Research & Development, 2023, v. 44, n. 7, p. 109, doi. 10.12161/j.issn.1005-6521.2023.07.015
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- Article
苦杏仁冷榨结合水酶法提油工艺优化及 粕蛋白结构表征.
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- Food Research & Development, 2023, v. 44, n. 7, p. 97, doi. 10.12161/j.issn.1005-6521.2023.07.014
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传统发酵馒头工艺及改良剂添加优化.
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- Food Research & Development, 2023, v. 44, n. 7, p. 90, doi. 10.12161/j.issn.1005-6521.2023.07.013
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- Article
丹凤牡丹花蕊水溶性多糖纯化、 理化性质及抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 7, p. 83, doi. 10.12161/j.issn.1005-6521.2023.07.012
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蒲公英中菊苣酸的溶出特性及其抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 7, p. 77, doi. 10.12161/j.issn.1005-6521.2023.07.011
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- Article
透明质酸-大豆β-伴球蛋白复合膜对 鲢鱼片微冻贮藏品质影响.
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- Food Research & Development, 2023, v. 44, n. 7, p. 67, doi. 10.12161/j.issn.1005-6521.2023.07.010
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刺梨、苹果和脐橙复配物的抗氧化能力.
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- Food Research & Development, 2023, v. 44, n. 7, p. 60, doi. 10.12161/j.issn.1005-6521.2023.07.009
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复热方式对黑豆豆腐肉丸品质的影响.
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- Food Research & Development, 2023, v. 44, n. 7, p. 53, doi. 10.12161/j.issn.1005-6521.2023.07.008
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- Article
益生酵母菌对切达干酪风味的影响.
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- Food Research & Development, 2023, v. 44, n. 7, p. 47, doi. 10.12161/j.issn.1005-6521.2023.07.007
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豌豆豆球蛋白对绿原酸稳定性的影响.
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- Food Research & Development, 2023, v. 44, n. 7, p. 39, doi. 10.12161/j.issn.1005-6521.2023.07.006
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- Article
预处理不同粒度荞麦麸皮对面团及 荞麦挂面品质的影响.
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- Food Research & Development, 2023, v. 44, n. 7, p. 30, doi. 10.12161/j.issn.1005-6521.2023.07.005
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- Article
卟啉类化合物对鸡胸肉品质的影响.
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- Food Research & Development, 2023, v. 44, n. 7, p. 24, doi. 10.12161/j.issn.1005-6521.2023.07.004
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低糖乳酸菌耐受性和功能性分析.
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- Food Research & Development, 2023, v. 44, n. 7, p. 14, doi. 10.12161/j.issn.1005-6521.2023.07.003
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后生元的功能及应用研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 6, doi. 10.12161/j.issn.1005-6521.2023.07.002
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骨桥蛋白在调节肠道炎症和维持肠道稳态中的 作用.
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- Food Research & Development, 2023, v. 44, n. 7, p. 1, doi. 10.12161/j.issn.1005-6521.2023.07.001
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