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肽组学分析技术及其在食品研究中的应用进展.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 352, doi. 10.13982/j.mfst.1673-9078.2023.8.0919
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香椿干燥特性及其特征香气化合物热降解动力学.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 257, doi. 10.13982/j.mfst.1673-9078.2023.8.0799
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不同品种鹅肉理化特性及其风味物质的比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 237, doi. 10.13982/j.mfst.1673-9078.2023.8.0674
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天然榛香物质微囊粉表征及稳定性与缓释性能分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 171, doi. 10.13982/j.mfst.1673-9078.2023.8.1002
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不同谷物粉的粉体特性及血糖生成指数体外评价.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 165, doi. 10.13982/j.mfst.1673-9078.2023.8.0945
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藤茶黄酮对阿尔兹海默症作用机制的研究进展.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 343, doi. 10.13982/j.mfst.1673-9078.2023.8.1060
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发酵辣椒中的微生物及其风味物质研究进展.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 334, doi. 10.13982/j.mfst.1673-9078.2023.8.0984
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几种典型天然甜味剂的功能活性及食品加工应用.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 326, doi. 10.13982/j.mfst.1673-9078.2023.8.0963
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磁固相萃取-气相色谱-质谱法测定饮料中罂粟碱.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 311, doi. 10.13982/j.mfst.1673-9078.2023.8.1020
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- Article
小肠结肠炎耶尔森氏菌分子生物学检测技术研究进展.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 319, doi. 10.13982/j.mfst.1673-9078.2023.8.1008
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基于SmartChip HT-qPCR 分析不同食品中 抗生素抗性基因的多样性及丰度.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 304, doi. 10.13982/j.mfst.1673-9078.2023.8.1208
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白坚木皮醇分子印迹电化学传感器的构建.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 296, doi. 10.13982/j.mfst.1673-9078.2023.8.0895
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基于近红外光谱技术结合改进的CS-BPNN 樱桃番茄 SSC 和Vc 含量检测.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 287, doi. 10.13982/j.mfst.1673-9078.2023.8.0974
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基于集成学习优化的肉制品安全风险等级预警分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 273, doi. 10.13982/j.mfst.1673-9078.2023.8.0878
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不同品种蚕豆发酵甜瓣子非挥发性风味物质对比分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 264, doi. 10.13982/j.mfst.1673-9078.2023.8.1133
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酵素源乳酸菌的益生功能及抑菌特性评价.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 62, doi. 10.13982/j.mfst.1673-9078.2023.8.0144
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不同产地与种植方式下鹰嘴蜜桃挥发性特征风味比较.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 247, doi. 10.13982/j.mfst.1673-9078.2023.8.0787
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HS-SPME-GC-MS/MS 结合ROAV 值鉴定新疆 库车小白杏的关键香气物质.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 228, doi. 10.13982/j.mfst.1673-9078.2023.8.0995
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盐胁迫协同抗坏血酸对芸豆萌发富集 γ-氨基丁酸的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 213, doi. 10.13982/j.mfst.1673-9078.2023.8.1037
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4 种改性淀粉与明胶共混膜的制备与性质比较.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 221, doi. 10.13982/j.mfst.1673-9078.2023.8.1170
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荔枝果渣可溶性膳食纤维去结合酚前后 结构和功能性质的比较.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 206, doi. 10.13982/j.mfst.1673-9078.2023.8.0988
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基于模糊数学感官评价法结合响应面法优化 高压电场解冻法兰西西梅工艺
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 188, doi. 10.13982/j.mfst.1673-9078.2023.8.1031
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草珊瑚茶加工工艺及质量评价.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 199, doi. 10.13982/j.mfst.1673-9078.2023.8.0363
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海洋硅藻中金藻昆布多糖提取纯化工艺 和定量检测方法优化.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 181, doi. 10.13982/j.mfst.1673-9078.2023.8.0872
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金花茶粉添加量对馒头品质及抗氧化性的比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 156, doi. 10.13982/j.mfst.1673-9078.2023.8.1198
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超声协同TG 酶处理乳清蛋白/马铃薯蛋白水解物 复合凝胶的特性.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 148, doi. 10.13982/j.mfst.1673-9078.2023.8.0908
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新型半地下双层浅圆仓静态储粮的力学性能.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 142, doi. 10.13982/j.mfst.1673-9078.2023.8.1117
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不同氧分压和相对湿度气调冰箱对4 种蔬菜 保鲜效果的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 133, doi. 10.13982/j.mfst.1673-9078.2023.8.0922
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电商物流过程中温度波动对鮰鱼片冷藏品质的变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 124, doi. 10.13982/j.mfst.1673-9078.2023.8.0855
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不同贮藏温度下稻花鸡肉的品质及细菌组成多样性变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 112, doi. 10.13982/j.mfst.1673-9078.2023.8.1034
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LED 蓝色光照结合气调包装不同品种荔枝 采后品质的比较.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 103, doi. 10.13982/j.mfst.1673-9078.2023.8.1459
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不同产地百香果黄果主要功能成分含量 及抗氧化活性比较.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 94, doi. 10.13982/j.mfst.1673-9078.2023.8.1188
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牦牛肉肌原纤维蛋白在不同pH 值 条件下的分子结构变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 85, doi. 10.13982/j.mfst.1673-9078.2023.8.0904
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3种方法制备的龟甲胶的理化与结构特性比较.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 77, doi. 10.13982/j.mfst.1673-9078.2023.8.1103
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球磨微细化处理绿豆淀粉的结构、理化 及3D 打印特性变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 69, doi. 10.13982/j.mfst.1673-9078.2023.8.0176
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介质阻挡放电等离子体对不同pH 值生长的酸土脂环 酸芽孢杆菌的灭活作用.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 55, doi. 10.13982/j.mfst.1673-9078.2023.8.1076
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不同酶改性木薯淀粉及其结构分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 48, doi. 10.13982/j.mfst.1673-9078.2023.8.0966
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人工接种东北酸菜发酵过程中 氨基酸类物质的代谢变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 40, doi. 10.13982/j.mfst.1673-9078.2023.8.0964
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改性纤维素磁球负载溶菌酶的制备及其抗菌性能.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 30, doi. 10.13982/j.mfst.1673-9078.2023.8.0876
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养殖暗纹东方鲀鱼骨的营养成分分析与评价.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 21, doi. 10.13982/j.mfst.1673-9078.2023.8.1116
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灰树花多糖对多囊卵巢综合征大鼠症状的改善作用.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 10, doi. 10.13982/j.mfst.1673-9078.2023.8.1178
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长茎葡萄蕨藻水提物体外抗氧化活性和对人肝细胞 L02 氧化损伤的保护作用.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 1, doi. 10.13982/j.mfst.1673-9078.2023.8.1300
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