Works matching IS 1009-7848 AND VI 22 AND IP 10 AND DT 2022

Results: 46
    1

    国外资讯.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 458
    By:
    • 罗江钊
    Publication type:
    Article
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    海洋源多糖调控肠道菌群的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 414, doi. 10.16429/j.1009-7848.2022.10.042
    By:
    • 马小清;
    • 黄鸿艳;
    • 周亚楠;
    • 王淑敏;
    • 卢旭
    Publication type:
    Article
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    优化乳杆菌高产共辘亚油酸的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 391, doi. 10.16429/j.1009-7848.2022.10.040
    By:
    • 成晓艳;
    • 张丁洁;
    • 田艾迪;
    • 刘瑛;
    • 陈佳璐;
    • 陈莹莹;
    • 洛雪
    Publication type:
    Article
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    16种市售茶叶抗氧化活性及抗氧化物质分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 352, doi. 10.16429/j.1009-7848.2022.10.037
    By:
    • 冯拓;
    • 单培;
    • 张展开;
    • 高献礼;
    • 马海乐;
    • 王博
    Publication type:
    Article
    11

    不同质量酱香型白酒的挥发性物质差异分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 340, doi. 10.16429/j.1009-7848.2022.10.036
    By:
    • 张晓婕;
    • 邱树毅;
    • 王晓丹;
    • 曾庆军;
    • 何欢;
    • 周鸿翔
    Publication type:
    Article
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    不同种植地区蓝莓果中花色晋的分布.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 314, doi. 10.16429/j.l009-7848.2022.10.034
    By:
    • 张晓晓;
    • 黄午阳;
    • 於 飪;
    • 曾其龙;
    • 柴智廿
    Publication type:
    Article
    14

    贵州米酸汤中呈味物质对滋味的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 303, doi. 10.16429/j.1009-7848.2022.10.033
    By:
    • 肖甜甜;
    • 干昭波;
    • 吴君海;
    • 冯子娟;
    • 邱树毅;
    • 吴鑫颖卩
    Publication type:
    Article
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    灭菌方式对南极大磷虾酱料品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 221, doi. 10.16429/j.1009-7848.2022.10.024
    By:
    • 赵陆恺;
    • 胥亚夫;
    • 丁 威;
    • 陶乐仁;
    • 迟 海
    Publication type:
    Article
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    改性大豆磷脂乳液对煮制面条黏连的抑制作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 199, doi. 10.16429/j.1009-7848.2022.10.022
    By:
    • 常战战「;
    • 王纪鹏;
    • 刘云祎;
    • 张龙涛心;
    • 缪松;
    • 郑宝东
    Publication type:
    Article
    28

    虾肽对MC3T3-E1成骨细胞增殖、分化及矿化的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 116, doi. 10.16429/j.1009-7848.2022.10.013
    By:
    • 相兴伟;
    • 邵 婉;
    • 舒聪涵;
    • 李锦弘;
    • 陈 慧;
    • 邓尚贵;
    • 周宇芳旷
    Publication type:
    Article
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    甜瓣子中生物胺产生菌株和降解菌株的筛选.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 190, doi. 10.16429/j.l009-7848.2022.10.021
    By:
    • 李 恒;
    • 王泽亮;
    • 邓维琴;
    • 范智义;
    • 李雄波;
    • 王饪潞;
    • 李洁芝;
    • 张其圣
    Publication type:
    Article
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    水苏糖对小鼠溃疡性结肠炎的改善作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 171, doi. 10.16429/j.1009-7848.2022.10.019
    By:
    • 王雨欣;
    • 黄雨彤;
    • 杨盼盼;
    • 姜松松
    Publication type:
    Article
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    阿克曼氏菌缓解胰腺炎所致肠道损伤的研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 153, doi. 10.16429/j.1009-7848.2022.10.017
    By:
    • 黄伊雯;
    • 任正楠;
    • 宋东筱;
    • 潘礼龙;
    • 孙 嘉尸
    Publication type:
    Article
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    食品凝胶特性及其在口腔加工中的应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 87, doi. 10.16429/j.1009-7848.2022.10.010
    By:
    • 张奋楠;
    • 俞经虎卩
    Publication type:
    Article
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    预制菜肴工业化加工技术现状与趋势分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 39, doi. 10.16429/j.1009-7848.2022.10.005
    By:
    • 张德权;
    • 刘欢;
    • 孙祥祥;
    • 魏相茹;
    • 杨晓月;
    • 时浩楠
    Publication type:
    Article
    43

    广东预制菜发展模式与现状分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 27, doi. 10.16429/j.1009-7848.2022.10.004
    By:
    • 徐玉娟;
    • 张业辉;
    • 周芳;
    • 陈帅
    Publication type:
    Article
    44

    预制湘菜产业现状及发展路径分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 20, doi. 10.16429/j.1009-7848.2022.10.003
    By:
    • 王建辉;
    • 刘 妙;
    • 陈彦荣;
    • 邓 娜;
    • 张 博;
    • 李昌珠;
    • 肖志红;
    • 方芳;
    • 刘冬敏「;
    • 杨代明
    Publication type:
    Article
    45

    川渝预制菜产业现状与发展路径分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 9, doi. 10.16429/j.1009-7848.2022.10.002
    By:
    • 张宇昊;
    • 陈海
    Publication type:
    Article
    46

    中式预制菜肴产业的传承与创新.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 1, doi. 10.16429/j.1009-7848.2022.10.001
    By:
    • 李冬梅;
    • 张雪迪;
    • 毕景然;
    • 张玉莹;
    • 朱蓿薇仔
    Publication type:
    Article