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不同品种英德红茶的品质比较分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 157, doi. 10.13982/j.mfst.1673-9078.2021.4.0748
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真空预冷调控桑叶菜采后木质化的机理初探.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 131, doi. 10.13982/j.mfst.1673-9078.2021.4.0839
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基于可见/近红外光谱技术快速检测 花椰菜中硫代葡萄糖苷的含量.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 269, doi. 10.13982/j.mfst.1673-9078.2021.4.0874
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黄柏萃取物的抑菌活性 及其正丁醇萃取物化学成分分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 96, doi. 10.13982/j.mfst.1673-9078.2021.4.1060
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复配型护色剂对菠菜生鲜面贮藏品质的调控.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 139, doi. 10.13982/j.mfst.1673-9078.2021.4.0804
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低温等离子体技术灭活细菌芽孢的研究进展.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 302, doi. 10.13982/j.mfst.1673-9078.2021.4.0342
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基于地域喜好差异的常温酸奶关键感官属性优化.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 292, doi. 10.13982/j.mfst.1673-9078.2021.4.0869
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复方钙制剂物性及感官评价体系的构建.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 284, doi. 10.13982/j.mfst.1673-9078.2021.4.0882
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- Article
食品中沙门氏菌FTA 膜 结合跨越式滚环等温扩增检测方法的建立.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 275, doi. 10.13982/j.mfst.1673-9078.2021.4.0903
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- Article
基于电喷雾质谱法及化学计量法筛选鹿茸促睾丸 间质细胞分泌睾酮的活性成分
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 262, doi. 10.13982/j.mfst.1673-9078.2021.4.0972
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不同干燥方式下鮰鱼片的干燥特性及风味变化.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 242, doi. 10.13982/j.mfst.1673-9078.2021.4.0905
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时间分辨荧光免疫层析法定量检测谷物中 黄曲霉毒素B<sub>1</sub>和玉米赤霉烯酮残留
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 252, doi. 10.13982/j.mfst.1673-9078.2021.4.0881
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- Article
发酵后混酿调控'赤霞珠'葡萄酒的香气和色泽.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 234, doi. 10.13982/j.mfst.1673-9078.2021.4.0877
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不同碱添加量澄清甜菜汁面条的理化性质比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 217, doi. 10.13982/j.mfst.1673-9078.2021.4.0829
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红阳猕猴桃酵素发酵工艺优化及其体外抗氧化活性.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 224, doi. 10.13982/j.mfst.1673-9078.2021.4.0840
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不同干燥方式对面片微观结构及品质的比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 207, doi. 10.13982/j.mfst.1673-9078.2021.4.0944
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乙酰化柠檬酸酯化交联 机械活化淀粉的制备及性质分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 199, doi. 10.13982/j.mfst.1673-9078.2021.4.0837
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不同养殖模式和野生克氏原螯虾 肌肉营养成分分析与评价.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 87, doi. 10.13982/j.mfst.1673-9078.2021.4.0823
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李光杏干制过程护色剂优化及非酶褐变分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 189, doi. 10.13982/j.mfst.1673-9078.2021.4.0884
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- Article
贵州三穗特色黄皮蛋无铅腌制过程中 色泽及蛋黄凝固度变化分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 180, doi. 10.13982/j.mfst.1673-9078.2021.4.0822
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黄原胶和魔芋胶抑制碱诱导鸭蛋清凝胶的高温液化.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 172, doi. 10.13982/j.mfst.1673-9078.2021.4.0879
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- Article
佛跳墙冷冻调理食品在不同复热方式下的品质变化.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 163, doi. 10.13982/j.mfst.1673-9078.2021.4.0803
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不同处理方式对紫甘薯全粉面品质的改良效果.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 149, doi. 10.13982/j.mfst.1673-9078.2021.4.0873
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三种光敏剂介导的光动力对水体中 8 种多环芳烃的降解作用.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 79, doi. 10.13982/j.mfst.1673-9078.2021.4.0887
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不同储藏条件下全麦片品质的稳定性分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 124, doi. 10.13982/j.mfst.1673-9078.2021.4.0930
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低温等离子体对南美白对虾 冷藏期间品质保持的效果.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 116, doi. 10.13982/j.mfst.1673-9078.2021.4.0831
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不同保鲜处理过程中茶青品质成分含量的变化.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 110, doi. 10.13982/j.mfst.1673-9078.2021.4.0916
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抗菌肽Piscidin 1 PG/聚乳酸电纺纳米纤维膜的制备 及其对海鲈鱼的保鲜作用.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 102, doi. 10.13982/j.mfst.1673-9078.2021.4.0662
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毕赤酵母强启动子P<sub>CAT1</sub> 的改造 及转录因子结合位点分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 72, doi. 10.13982/j.mfst.1673-9078.2021.4.0324
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低高级醇石榴酒的酵母筛选及发酵工艺优化.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 64, doi. 10.13982/j.mfst.1673-9078.2021.4.0921
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基于代谢组学分析Slr0643 蛋白在调控集胞藻 PCC6803 葡萄糖混养适应中的重要性.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 56, doi. 10.13982/j.mfst.1673-9078.2021.4.0359
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表没食子儿茶素没食子酸酯 对小鼠非酒精性脂肪肝的干预作用.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 33, doi. 10.13982/j.mfst.1673-9078.2021.4.0848
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基于SHIME 研究橘皮汤对肠道菌群结构的影响.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 7, doi. 10.13982/j.mfst.1673-9078.2021.4.0782
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短期口服菊粉提高小鼠的抗疲劳能力.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 50, doi. 10.13982/j.mfst.1673-9078.2021.4.0661
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绿茶富硒蛋白对肝癌HepG2 细胞的抑制作用.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 44, doi. 10.13982/j.mfst.1673-9078.2021.4.0825
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基于16S rRNA 技术分析当归超微粉 对小鼠肠道菌群多样性的影响.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 25, doi. 10.13982/j.mfst.1673-9078.2021.4.0708
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凤眼果壳多酚的抗氧化和抗人肺癌细胞A549 增殖活性.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 16, doi. 10.13982/j.mfst.1673-9078.2021.4.0426
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恭城油茶减轻D-半乳糖致小鼠衰老的氧化应激.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 1
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