Works matching IS 10062513 AND DT 2022 AND VI 33 AND IP 5

Results: 30

新型功能甜味剂--三叶苷.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 227, doi. 10.19804/j.issn1006-2513.2022.05.030

By:

罗颖;
吴家宁;
胡嘉诚;
周福才;
黄帅

Publication type:

Article

特殊医学用途配方食品原料标准进展研究之二：碳水化合物与脂肪.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 219, doi. 10.19804/j.issn1006-2513.2022.05.029

By:

曹梦思;
吴志豪;
王红霞;
陈楠楠;
彭雪菲;
张静;
李斌;
刘明

Publication type:

Article

冷冻面条在冻藏过程中品质变化及改良剂的研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 213, doi. 10.19804/j.issn1006-2513.2022.05.028

By:

王喜庆;
尹超;
石俊姣;
王鹏

Publication type:

Article

胡蜂酒中游离氨基酸多样性分析.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 169, doi. 10.19804/j.issn1006-2513.2022.05.023

By:

田先娇;
邱勇;
刘贵有;
田孟华;
党凌婧;
马艳粉;
郭云胶;
杨新周

Publication type:

Article

新资源食品川麦冬须根提取物的质量标准研究.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 179, doi. 10.19804/j.issn1006-2513.2022.05.024

By:

何礼;
金虹;
汤丹丹;
郭涛;
黄毅;
田仁君

Publication type:

Article

不同加工方式和提取方法对海参多糖的影响研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 205, doi. 10.19804/j.issn1006-2513.2022.05.027

By:

赖帅众;
宋志远;
李双双;
王海波;
祁艳霞;
赵前程

Publication type:

Article

益生菌在胃肠道内作用机理研究现状综述.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 194, doi. 10.19804/j.issn1006-2513.2022.05.026

By:

高可染;
马海然;
李洪亮;
高鹏;
许尨

Publication type:

Article

NaCl 对原制干酪品质影响及减钠方法研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 186, doi. 10.19804/j.issn1006-2513.2022.05.025

By:

吴怡霏;
刘宗尚;
刘维娜;
多杰仁青;
芮一芃;
于景华;
李红娟

Publication type:

Article

赤水晒醋封醅暴晒过程细菌群落与理化指标相关性分析.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 162, doi. 10.19804/j.issn1006-2513.2022.05.022

By:

王晶;
刘鹏莉;
肖海滨

Publication type:

Article

广式月饼莲蓉馅料感官评价描述词的构建.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 122, doi. 10.19804/j.issn1006-2513.2022.05.017

By:

杜方敏;
吴锦源;
李生花;
梁梓健;
刘禹志;
高向阳;
方嘉沁

Publication type:

Article

基于细菌多样性对草菇发酵制品分析评价.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 129, doi. 10.19804/j.issn1006-2513.2022.05.018

By:

王倩倩;
迟雪梅;
李田田;
迟乃玉;
张庆芳

Publication type:

Article

洋甘菊挥发油脂质体的制备及抑菌性分析.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 112, doi. 10.19804/j.issn1006-2513.2022.05.016

By:

钱雪;
陈刚;
王飞;
刘畅;
黄晓德;
李海涛;
陈斌

Publication type:

Article

簕菜多糖提取工艺优化及其乳酸菌饮料的研制.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 95, doi. 10.19804/j.issn1006-2513.2022.05.014

By:

李冬梅;
李宝玉;
赵少如;
郝志明;
姚彤妮;
杨燕芬;
林春华

Publication type:

Article

乳蛋白部分水解配方奶粉货架期内营养素变化分析.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 154, doi. 10.19804/j.issn1006-2513.2022.05.021

By:

楼佳佳;
华家才;
姜艳喜;
李归浦;
赵文星;
储小军

Publication type:

Article

定量核磁氢谱法快速测定食用醋中乙酸含量.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 148, doi. 10.19804/j.issn1006-2513.2022.05.020

By:

甄少波

Publication type:

Article

贮存时间对不同规格肉桂的挥发油含量及主要成分含量的影响.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 138, doi. 10.19804/j.issn1006-2513.2022.05.019

By:

张笮晦;
陈耿;
李伟光;
马丽;
赖芳

Publication type:

Article

茶树油熏蒸处理对桂七芒保鲜效果研究.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 106, doi. 10.19804/j.issn1006-2513.2022.05.015

By:

岑湘涛;
沈伟;
郭炳豪;
郭莲凤

Publication type:

Article

植物乳杆菌混菌发酵对薏米酒醪品质的影响.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 88, doi. 10.19804/j.issn1006-2513.2022.05.013

By:

李静

Publication type:

Article

超声辅助酶法制备南极磷虾抗菌肽的工艺优化.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 73, doi. 10.19804/j.issn1006-2513.2022.05.011

By:

许依能;
纪登杰;
杨威;
马洁;
陈丽

Publication type:

Article

鲜薯预处理磨浆齿间距对薯类方便粉丝品质的影响.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 81, doi. 10.19804/j.issn1006-2513.2022.05.012

By:

郭翎菲

Publication type:

Article

番茄红素异构化及在番茄果汁中的应用.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 43, doi. 10.19804/j.issn1006-2513.2022.05.007

By:

李广志;
马永强;
黎晨晨;
修伟业

Publication type:

Article

超声辅助酶解海带蛋白制备抗氧化肽及其活性研究.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 64, doi. 10.19804/j.issn1006-2513.2022.05.010

By:

干建松

Publication type:

Article

糖渍对青梅中挥发性和特征香气物质的影响.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 50, doi. 10.19804/j.issn1006-2513.2022.05.008

By:

杜沁岭;
屠婷瑶;
徐文;
王松涛;
张雪儿;
贾冬英

Publication type:

Article

响应面法优化超声提取柳罐枣多糖及其光谱性质研究.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 57, doi. 10.19804/j.issn1006-2513.2022.05.009

By:

李楠;
李桂芬;
刘亚琴;
张香飞;
王芮东

Publication type:

Article

食品添加剂甜菊糖苷质量规格标准修订研究.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 36, doi. 10.19804/j.issn1006-2513.2022.05.006

By:

郑江歌;
王华丽;
张霁月;
张俭波

Publication type:

Article

柿子醋在体外及模拟人体胃肠环境中的抗氧化活性研究.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 30, doi. 10.19804/j.issn1006-2513.2022.05.005

By:

李秀萍;
程浩;
郑如燕;
黄雪花;
李楠

Publication type:

Article

高压脉冲电场协同酶法提取秋葵果胶的研究.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 23, doi. 10.19804/j.issn1006-2513.2022.05.004

By:

王文渊;
张芸兰;
唐鹏程;
李华生;
雷干农

Publication type:

Article

微囊山梨酸在烘焙产品中的防腐作用.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 16, doi. 10.19804/j.issn1006-2513.2022.05.003

By:

于倩男;
刘芳;
邱明清;
陈金金;
夏咏梅

Publication type:

Article

脂质体与卵白蛋白相互作用的热力学分析.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 11, doi. 10.19804/j.issn1006-2513.2022.05.002

By:

聂丹;
丁保淼

Publication type:

Article

假肠膜明串珠菌胞外多糖的构象特征及理化性质和生物活性研究.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 1, doi. 10.19804/j.issn1006-2513.2022.05.001

By:

王斌斌;
周志江;
韩烨

Publication type:

Article