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竹笋及其加工副产物膳食纤维制备与高效 利用研究进展.
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- Food Research & Development, 2024, v. 45, n. 7, p. 217, doi. 10.12161/j.issn.1005‐6521.2024.07.030
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挤压对小麦面筋蛋白构象变化和功能特性 影响的研究进展.
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- Food Research & Development, 2024, v. 45, n. 7, p. 210, doi. 10.12161/j.issn.1005‐6521.2024.07.029
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蒲公英多糖提取技术及生物活性的 研究进展.
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- Food Research & Development, 2024, v. 45, n. 7, p. 204, doi. 10.12161/j.issn.1005‐6521.2024.07.028
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基于顶空‐气相色谱‐四极杆/飞行时间质谱 及相对气味活度值分析潮汕橄榄菜 风味物质组成.
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- Food Research & Development, 2024, v. 45, n. 7, p. 158, doi. 10.12161/j.issn.1005‐6521.2024.07.022
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蒸汽爆破对瓦尼桑黄子实体多糖提取及 降血糖功效影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 150, doi. 10.12161/j.issn.1005‐6521.2024.07.021
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冻融循环次数对淀粉结构及理化性质影响 的研究进展.
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- Food Research & Development, 2024, v. 45, n. 7, p. 181, doi. 10.12161/j.issn.1005‐6521.2024.07.025
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发酵食品中具有潜在降尿酸功能乳酸菌的 筛选及特性分析.
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- Food Research & Development, 2024, v. 45, n. 7, p. 174, doi. 10.12161/j.issn.1005‐6521.2024.07.024
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超微粉碎辅助酶解法制备海参冻干粉的 生物活性分析.
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- Food Research & Development, 2024, v. 45, n. 7, p. 125, doi. 10.12161/j.issn.1005‐6521.2024.07.018
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活性包装与智能包装在果蔬贮藏保鲜中的 应用进展.
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- Food Research & Development, 2024, v. 45, n. 7, p. 196, doi. 10.12161/j.issn.1005‐6521.2024.07.027
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海洋源乳酸菌细菌素及其在海产品中的 应用研究进展.
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- Food Research & Development, 2024, v. 45, n. 7, p. 188, doi. 10.12161/j.issn.1005‐6521.2024.07.026
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酶改性甘薯渣膳食纤维对酥性饼干品质的 影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 142, doi. 10.12161/j.issn.1005‐6521.2024.07.020
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奶渣酪蛋白酸钙的制备及在植脂末中的应用.
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- Food Research & Development, 2024, v. 45, n. 7, p. 133, doi. 10.12161/j.issn.1005‐6521.2024.07.019
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定向引入 N‐糖基化位点促进芳基醇氧化酶 热稳定性及底物亲和力.
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- Food Research & Development, 2024, v. 45, n. 7, p. 165, doi. 10.12161/j.issn.1005‐6521.2024.07.023
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不同地区指形朝天椒品质差异分析及 综合评价.
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- Food Research & Development, 2024, v. 45, n. 7, p. 116, doi. 10.12161/j.issn.1005‐6521.2024.07.017
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秀珍菇粉对小鼠肠道菌群、免疫功能及 抗氧化活性的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 109, doi. 10.12161/j.issn.1005‐6521.2024.07.016
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金丝小枣全枣、枣皮、枣肉黄酮提取物的 抗氧化活性和免疫活性.
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- Food Research & Development, 2024, v. 45, n. 7, p. 103, doi. 10.12161/j.issn.1005‐6521.2024.07.015
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冻融处理不同来源淀粉魔芋复合凝胶特性 及其影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 94, doi. 10.12161/j.issn.1005‐6521.2024.07.014
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香茅精油及其复配精油微胶囊对红香酥梨 常温保鲜效果.
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- Food Research & Development, 2024, v. 45, n. 7, p. 88, doi. 10.12161/j.issn.1005‐6521.2024.07.013
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褪黑素对鲜切马铃薯过冷贮藏期间褐变的 影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 81, doi. 10.12161/j.issn.1005‐6521.2024.07.012
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高能电子束辐照对黄精品质的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 74, doi. 10.12161/j.issn.1005‐6521.2024.07.011
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臭氧处理对猕猴桃采后抗氧化系统的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 66, doi. 10.12161/j.issn.1005‐6521.2024.07.010
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池塘养殖“六月黄”中华绒螯蟹肝胰腺的滋 味特征.
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- Food Research & Development, 2024, v. 45, n. 7, p. 61, doi. 10.12161/j.issn.1005‐6521.2024.07.009
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棕榈油和棉籽油硬脂在油条煎炸过程中的 品质评价.
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- Food Research & Development, 2024, v. 45, n. 7, p. 55, doi. 10.12161/j.issn.1005‐6521.2024.07.008
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过氧自由基氧化对花生球蛋白结构及聚集 行为的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 49, doi. 10.12161/j.issn.1005‐6521.2024.07.007
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右旋糖酐/蚕豆蛋白复合体系的流变及功能 特性.
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- Food Research & Development, 2024, v. 45, n. 7, p. 41, doi. 10.12161/j.issn.1005‐6521.2024.07.006
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不同胆碱类离子液体对豌豆蛋白功能特性 的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 34, doi. 10.12161/j.issn.1005‐6521.2024.07.005
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3 种不同亲水胶体对鲜面条品质的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 27, doi. 10.12161/j.issn.1005‐6521.2024.07.004
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脱盐海参气体射流冲击干燥特性及 复水品质.
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- Food Research & Development, 2024, v. 45, n. 7, p. 17, doi. 10.12161/j.issn.1005‐6521.2024.07.003
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副干酪乳酪杆菌 Glory LP16 对调节小鼠 肠道菌群功能的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 10, doi. 10.12161/j.issn.1005‐6521.2024.07.002
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模拟冷链物流过程中温度波动对牛肉丸 品质劣变及干耗的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.07.001
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