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微纳米气泡在食品工业中的应用与前景.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 325, doi. 10.13982/j.mfst.1673-9078.2023.2.0380
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不同蒸馏工艺的桑葚白兰地原酒品质比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 290
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基于果核壳的元素和稳定同位素比值 测定及车厘子产地分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 313, doi. 10.13982/j.mfst.1673-9078.2023.2.0327
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高效液相色谱法同时定量分析紫苏 不同部位的植物代谢物.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 303, doi. 10.13982/j.mfst.1673-9078.2023.2.0296
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GABA 旁路在阪崎克罗诺杆菌耐干燥胁迫中的作用.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 297, doi. 10.13982/j.mfst.1673-9078.2023.2.0375
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不同品种灵芝子实体及孢子粉元素成分分析 及重金属安全性评价.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 319, doi. 10.13982/j.mfst.1673-9078.2023.2.0254
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不同冷冻和摇青工艺的红茶品质比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 280, doi. 10.13982/j.mfst.1673-9078.2023.2.0261
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水酶法提取核桃油过程中不同破碎方式 对核桃油品质的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 272, doi. 10.13982/j.mfst.1673-9078.2023.2.0311
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超低温双螺旋速冻对猪背最长肌加工品质的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 264, doi. 10.13982/j.mfst.1673-9078.2023.2.0324
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- Article
预酶解对玛咖蛋白胃肠消化及免疫调节活性的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 253, doi. 10.13982/j.mfst.1673-9078.2023.2.0395
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- Article
小龙虾冻藏期间的品质变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 243, doi. 10.13982/j.mfst.1673-9078.2023.2.0329
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不同包装方式对农贸市场模式销售鲜香菇品质的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 235, doi. 10.13982/j.mfst.1673-9078.2023.2.0385
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姜黄素光动力技术对扩展青霉生长 及分泌棒曲霉素的抑制效果.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 229, doi. 10.13982/j.mfst.1673-9078.2023.2.0334
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电子束辐照对干枸杞生虫及品质的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 221, doi. 10.13982/j.mfst.1673-9078.2023.2.0383
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- Article
电子束辐照的熟制鲢鱼块贮藏品质分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 214, doi. 10.13982/j.mfst.1673-9078.2023.2.0292
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刺梨自然发酵制酒过程中化学成分、 抗氧化活性及优势菌的变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 205, doi. 10.13982/j.mfst.1673-9078.2023.2.0317
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富硒核桃粕蛋白降血压肽的酶解制备及硒含量分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 161, doi. 10.13982/j.mfst.1673-9078.2023.2.0390
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赊店老酒窖池中产己酸菌分离鉴定及产酸条件研究.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 188, doi. 10.13982/j.mfst.1673-9078.2023.2.0264
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酱香白酒第四轮次窖池不同分层酒醅微生物群落与 理化性质差异分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 180, doi. 10.13982/j.mfst.1673-9078.2023.2.0318
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- Article
基于低拷贝质粒的高产紫色杆菌素 谷氨酸棒杆菌的构建和发酵.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 170, doi. 10.13982/j.mfst.1673-9078.2023.2.0389
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盐制巴戟天多糖结构表征及其免疫活性.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 197, doi. 10.13982/j.mfst.1673-9078.2023.2.0286
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Screening and Gas Production Capacity Analysis of a Halotolerant Zygosaccharomyces rouxii Strain Isolated from the Swollen Packages of Pixian Broad Bean-chili Paste.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 152, doi. 10.13982/j.mfst.1673-9078.2023.2.0315
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- Article
芽孢杆菌强化发酵降低小曲白酒中高级醇的含量.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 145, doi. 10.13982/j.mfst.1673-9078.2023.2.0251
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- Article
猴头菇益生菌发酵对小鼠酒精性胃溃疡的保护作用.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 135, doi. 10.13982/j.mfst.1673-9078.2023.2.0319
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枸杞多糖的分离纯化及其体外抗增殖和抗炎活性分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 125, doi. 10.13982/j.mfst.1673-9078.2023.2.0297
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药食同源组方联合益生菌对免疫低下 小鼠的免疫增强作用.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 119, doi. 10.13982/j.mfst.1673-9078.2023.2.0304
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肉类预制菜的安全与控制研究进展.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 110, doi. 10.13982/j.mfst.1673-9078.2023.2.1635
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预制菜产业发展问题分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 104, doi. 10.13982/j.mfst.1673-9078.2023.2.1476
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我国预制菜行业的发展现状及趋势.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 99, doi. 10.13982/j.mfst.1673-9078.2023.2.0388
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植物资源在改善肉类预制菜肴品质中的应用前景.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 88, doi. 10.13982/j.mfst.1673-9078.2023.2.0631
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- Article
脱腥方式对白鲢鱼鳞冻风味特性的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 45, doi. 10.13982/j.mfst.1673-9078.2023.2.0668
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预制菜肴中芥菜护色及保脆工艺优化.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 72, doi. 10.13982/j.mfst.1673-9078.2023.2.1268
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- Article
真空滚揉工艺优化对复合低钠替代盐 调理牛肉的品质改善.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 63, doi. 10.13982/j.mfst.1673-9078.2023.2.1144
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酸性电解水在鱼类预制菜原料清洗环节时的效果评估.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 55, doi. 10.13982/j.mfst.1673-9078.2023.2.1154
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水产品预制菜行业发展现状.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 81, doi. 10.13982/j.mfst.1673-9078.2023.2.1040
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小龙虾即食休闲食品的研制及品质分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 36, doi. 10.13982/j.mfst.1673-9078.2023.2.1147
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木瓜蛋白酶嫩化鹅胸肉的工艺优化.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 29, doi. 10.13982/j.mfst.1673-9078.2023.2.1045
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基于大豆-鸡肉复合酶解物替代配方 制备鸡肉肠及其品质的变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 18, doi. 10.13982/j.mfst.1673-9078.2023.2.1354
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预制冷风风干武昌鱼干制过程中的品质 变化及香气形成.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 9, doi. 10.13982/j.mfst.1673-9078.2023.2.0811
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调理鱼制品"蒜瓣肉"的结构表征与评价.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 1, doi. 10.13982/j.mfst.1673-9078.2023.2.0537
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