Works matching IS 1009-7848 AND VI 22 AND IP 4 AND DT 2022

Results: 46
    1

    果胶甲酯化修饰与果实质地变化研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 441, doi. 10.16429/j.1009-7848.2022.04.043
    By:
    • 侯 娇;
    • 严丹丹;
    • 黄美珠;
    • 曾凯芳;
    • 姚世响
    Publication type:
    Article
    2

    乳脂肪球膜及其配料的科学共识.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 471, doi. 10.16429/j.1009-7848.2022.04.046
    Publication type:
    Article
    3

    绿豆淀粉的性质、改性及其应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 450, doi. 10.16429/j.1009-7848.2022.04.044
    By:
    • 周淑蓝;
    • 叶发银;
    • 赵国华
    Publication type:
    Article
    4
    5
    6

    高内相乳液的制备及在食品中的应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 418, doi. 10.16429/j.1009-7848.2022.04.041
    By:
    • 卫 姣;
    • 陈雨露;
    • 高彦祥;
    • 毛立科;
    • 袁 芳
    Publication type:
    Article
    7
    8
    9
    10
    11
    12
    13

    雷山鱼酱酸中微生物多样性及品质特性分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 350, doi. 10.16429/j.1009-7848.2022.04.034
    By:
    • 张莉娟;
    • 谷新晰;
    • 孙记录;
    • 田洪涛;
    • 卢海强
    Publication type:
    Article
    14
    15
    16

    市售人造肉饼食用品质评价.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 318, doi. 10.16429/j.1009-7848.2022.04.031
    By:
    • 汪梦妮;
    • 李文倩;
    • 彭金月;
    • 刘源;
    • 陈艳萍
    Publication type:
    Article
    17
    18
    19
    20

    采后壳寡糖处理减轻皇冠梨果皮褐变的研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 276, doi. 10.16429/j.1009-7848.2022.04.027
    By:
    • 赵韩栋;
    • 秦畅;
    • 郭风军;
    • 范新光;
    • 傅茂润;
    • 陈庆敏
    Publication type:
    Article
    21
    22
    23
    24
    25

    剁椒扇贝酱工艺研究及贮藏品质分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 225, doi. 10.16429/j.1009-7848.2022.04.022
    By:
    • 李旭阳;
    • 何余堂;
    • 解玉梅;
    • 王键;
    • 杨立娜;
    • 刘贺
    Publication type:
    Article
    26

    仿刺参精酶解工艺的优化及酶解液的抗氧化活性.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 217, doi. 10.16429/j.1009-7848.2022.04.021
    By:
    • 孙小飞;
    • 罗国瑞;
    • 李英美;
    • 张禹茜;
    • 宫慧慧;
    • 朱文慧;
    • 励建荣;
    • 李学鹏
    Publication type:
    Article
    27
    28
    29
    30
    31

    夏季鲜叶工夫红茶适制性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 163, doi. 10.16429/j.1009-7848.2022.04.016
    By:
    • 梁 爽;
    • 傅燕青;
    • 汪 芳;
    • 陈建新;
    • 尹军峰;
    • 许勇泉
    Publication type:
    Article
    32
    33

    葡萄籽粉对广式腊肠理化和感官品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 139, doi. 10.16429/j.1009-7848.2022.04.014
    By:
    • 刘文营;
    • 陆武;
    • 李丹;
    • 李享;
    • 王守伟;
    • 成晓瑜;
    • 王乐
    Publication type:
    Article
    34
    35

    樱桃花色昔对肥胖小鼠的降糖作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 117, doi. 10.16429/j.1009-7848.2022.04.012
    By:
    • 宋海昭;
    • 沈新春;
    • 吴涛;
    • 郑晓冬
    Publication type:
    Article
    36
    37
    38
    39
    40
    41

    酸枣多糖竣甲基化修饰及活性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 55, doi. 10.16429/j.1009-7848.2022.04.006
    By:
    • 陈栅;
    • 冯润芳;
    • 袁野;
    • 赵智慧;
    • 刘孟军
    Publication type:
    Article
    42
    43
    44
    45
    46

    未来食品:机遇与挑战.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 1, doi. 10.16429/j.1009-7848.2022.04.001
    By:
    • 李兆丰;
    • 孔昊存;
    • 刘延峰;
    • 刘元法;
    • 陈 坚
    Publication type:
    Article