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Search Results - 哈尔滨商业大学旅游烹饪学院,哈尔滨150030
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酱油特征性风味物质研究进展
by
赵钜阳
,
袁惠萍
Published in
食品工业科技
(01.06.2021)
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海藻多酚-多糖复合保鲜涂膜对猪肉饼贮藏品质的影响
by
赵钜阳
,
卢冰琳
,
蒋欣
,
李越
,
孙莹
,
杨雪欣
Published in
食品工业科技
(2025)
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添加儿茶素对喷雾干燥后的大豆分离蛋白结构、功能性和消化特性的影响
by
石长波
,
孙昕萌
,
赵钜阳
,
袁惠萍
,
梁昌谋
Published in
食品工业科技
(2023)
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香辛料提取物对低温油炸肉丝软罐头的抗氧化效应研究
by
赵钜阳;石长波;左嵩
Published in
食品安全质量检测学报
(2017)
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单宁酸和蛋白质相互作用机制及其对蛋白质理化及功能特性影响的研究进展
by
石长波
,
孙昕萌
,
赵钜阳
,
袁惠萍
Published in
食品工业科技
(2022)
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蛋白质-多酚复合物的形成机制及其功能性变化研究进展
by
赵钜阳
,
袁惠萍
,
孙昕萌
Published in
食品工业科技
(2022)
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槲皮素、芦丁与大豆分离蛋白非共价作用机制及其功能性和消化性研究
by
赵钜阳
,
袁惠萍
,
孙昕萌
,
金聪
Published in
食品工业科技
(2022)
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杀菌方式对大豆蛋白基小酥肉贮藏品质影响与其货架期预测
by
孙莹
,
周斌
,
王龙
,
刘申
,
卢冰琳
,
江连洲
,
赵钜阳
,
朱秀清
Published in
食品工业科技
(01.02.2025)
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深度学习在食品质量与安全检测中的应用进展
by
郭兴
,
孙莹
,
刘树萍
,
杨雪欣
,
赵钜阳
,
江连洲
Published in
食品工业科技
(2025)
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植物基蛋白肉的研究现状与挑战
by
孙莹
,
王龙
,
朱秀清
,
江连洲
Published in
食品工业科技
(2023)
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high moisture extrusion
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