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改变动物饲料可以为10亿人提供食物.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 428
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常见有毒蘑菇毒素检测方法研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 406, doi. 10.16429/j.1009-7848.2022.09.041
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对高脂肪食物的渴望可溯源到肠脑轴联系.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 425
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研究人员发现柑橘中的天然甜味剂可能改 变食品和饮料行业.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 427
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科学家们试图通过微生物群的突破"逆转" 食物过敏.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 426
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鱼糜组分间相互作用对其凝胶特性影响的研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 365, doi. 10.16429/j.l009-7848.2022.09.037
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萌芽黑青棵喷干粉的主要成分测定及HPLC指纹图谱的建立.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 293, doi. 10.16429/j.1009-7848.2022.09.031
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"大食物观"指导下的食品领域创新型人才培养路径研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 419, doi. 10.16429/j.l009-7848.2022.09.042
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复合型固相萃取-离子对反相液相色谱法测定蔬菜中的灭蝇胺残留.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 285, doi. 10.16429/j.1009-7848.2022.09.030
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烟熏液的形成与应用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 386, doi. 10.16429/j.1009-7848.2022.09.039
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类胡萝卜素含量对谷物蒸煮品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 398, doi. 10.16429/j.1009-7848.2022.09.040
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富含多不饱和脂肪酸的油脂微囊化研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 376, doi. 10.16429/j.1009-7848.2022.09.038
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藻蓝蛋白色素稳定性及其递送体系研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 349, doi. 10.16429/j.l009-7848.2022.09.036
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果实成熟及品质形成的负调控因子研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 312, doi. 10.16429/j.1009-7848.2022.09.033
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HPLC结合多元化学计量学鉴别水洗和日晒咖啡.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 304, doi. 10.16429/j.l009-7848.2022.09.032
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营养素缓解婴幼儿食物过敏的研究现状.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 335, doi. 10.16429/j.1009-7848.2022.09.035
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典型食源性内分泌干扰物的毒性效应研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 323, doi. 10.16429/j.1009-7848.2022.09.034
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手性色谱法测定L-5-甲基四氢叶酸钙含量.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 270, doi. 10.16429/j.1009-7848.2022.09.028
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红毛藻衣-藻红蛋白的提取纯化及在Cu<sup>2+</sup>检测中的应用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 276, doi. 10.16429/j.1009-7848.2022.09.029
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电子眼技术结合多元统计分析评价滇红工夫茶汤色泽.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 248, doi. 10.16429/j.1009-7848.2022.09.026
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茶渣碱提取物中的蛋白质性质分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 259, doi. 10.16429/j.1009-7848.2022.09.027
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沙棘多糖对肝癌细胞Hep-G2生长、凋亡、迁移和侵袭的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 47, doi. 10.16429/).1009-7848.2022.09.005
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隸皮发酵对全麦面团及半干面品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 145, doi. 10.16429/j.1009-7848.2022.09.015
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谷子可溶性膳食纤维的理化性质、结构表征及对7种肠道菌群 体外生长的影响
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 92, doi. 10.16429/j.1009-7848.2022.09.010
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离子色谱-串联质谱检测牛奶和婴幼儿配方乳粉中的氯酸盐 和高氯酸盐.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 239, doi. 10.16429/j.1009-7848.2022.09.025
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液态乳及乳粉脂肪酸指纹工业特征分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 226, doi. 10.16429/j.1009-7848.2022.09.024
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改性处理对绿豆皮膳食纤维结构及功能特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 82, doi. 10.16429/j.1009-7848.2022.09.009
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太赫兹光谱技术快速识别与检测大米中沙蚕毒素类农药残留.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 217, doi. 10.16429/j.1009-7848.2022.09.023
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1-MCP联合乙烯吸附剂处理对黄桃果实冷害与糖代谢的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 208, doi. 10.16429/j.l009-7848.2022.09.022
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灵武长枣贮藏过程中细胞壁降解及多糖结构的变化.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 199, doi. 10.16429/j.1009-7848.2022.09.021
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冻结及冻藏温度对小龙虾品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 189, doi. 10.16429/j.1009-7848.2022.09.020
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高能电子束辐照带鱼营养及品质变化.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 178, doi. 10.16429/1.1009-7848.2022.09.019
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热处理对谷物粉物化性质及淀粉体外消化性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 170, doi. 10.16429/j.1009-7848.2022.09.018
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可得然胶对低筋粉所制冷冻熟面品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 163, doi. 10.16429/j.1009-7848.2022.09.017
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大豆分离蛋白-多糖体系对甜菊糖晋苦味的抑制作用 及复合乳液稳定性研究
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 153, doi. 10.16429/j.l009-7848.2022.09.016
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挤压和超微粉碎对绿豆面条特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 136, doi. 10.16429/j.1009-7848.2022.09.014
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发酵桑套汁的新型菌种筛选及润肠通便功能研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 123, doi. 10.16429/j.1009-7848.2022.09.013
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发芽青棵辅助降血糖和降血脂功效研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 114, doi. 10.16429/j.1009-7848.2022.09.012
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基于运动食品的蛋白-磷脂聚集体及其乳液的液滴特性.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 103, doi. 10.16429/j.l009-7848.2022.09.011
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不同胃肠消化阶段紫花芸豆蛋白的抗氧化活性和结构特征.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 63, doi. 10.164297j.1009-7848.2022.09.007
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中村芽胞杆菌壳聚糖酶在大肠杆菌中重组表达及酶学性质.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 74, doi. 10.16429/j.1009-7848.2022.09.008
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体外模拟大豆种皮多糖胃肠道消化特性研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 55, doi. 10.16429/j.1009-7848.2022.09.006
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保加利亚乳杆菌不同环境胁迫的交互保护作用及其基因表达分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 24, doi. 10.16429/j.1009-7848.2022.09.003
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基于虚拟筛选的酸性磷酸酶抑制剂及其抑制机理.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 36, doi. 10.16429/j.1009-7848.2022.09.004
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基于代谢组学研究原花青素 B<sub>1</sub> 的肠道微生物代谢.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 13, doi. 10.16429/1.1009-7848.2022.09.002
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食品新技术在生鲜农产品供应链绿色保鲜中的应用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 1, doi. 10.16429/j.1009-7848.2022.09.001
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