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Search Results - 四川旅游学院食品学院,四川 成都 610100
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不同亲水多糖胶体对油炸鸡肉块油脂渗透的影响
by
冯小平
,
刘玉梅
,
伍天佑
,
熊双丽
Published in
食品工业科技
(01.09.2024)
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不同烹制加工阶段水煮肉片关键挥发性风味物质分析
by
杨倩
,
贾洪锋
,
张淼
,
黄佳
Published in
食品与机械
(2024)
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超声辅助酶解提取水蜜桃果核多酚工艺优化及抗氧化性研究
by
郭明遗
,
邓艳
,
王天鑫
,
曾传涛
,
吴华昌
Published in
食品与机械
(01.11.2023)
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青李薄荷酒发酵工艺优化及风味成分分析
by
郭明遗
,
邓艳
,
杜前红
,
吴华昌
Published in
食品与机械
(01.06.2023)
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含酱香型白酒广式香肠风干期挥发性风味物质的变化
by
聂鑫
,
陈泓帆
,
毛竞竟
,
刘达玉
,
赵志平
,
沈才洪
Published in
食品与机械
(01.12.2023)
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自然风干对原料大头菜品质及风味的影响
by
毛竞竟
,
陈泓帆
,
张钰麟
,
聂鑫
,
张崟
,
刘达玉
,
罗淮良
,
赵志平
Published in
食品工业科技
(01.08.2023)
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基于GC-MS探究郫县豆瓣和豆豉对盐煎肉挥发性风味物质的影响
by
樊美琪
,
杨芳
,
贾洪锋
,
肖岚
,
何桂强
Published in
食品工业科技
(01.07.2021)
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熵权法对三种添加剂改良高含量马铃薯全粉挂面工艺研究
by
李安林
,
黎璐
,
粟立丹
,
熊双丽
Published in
食品工业科技
(2023)
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四川产区蓝莓病原真菌的分离鉴定及精油成分对其的抑菌作用
by
刘春燕
,
丁捷
,
邓尚贵
,
秦文
,
刘艳
Published in
食品与机械
(2022)
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类球红细菌粗提物对贮藏期香肠挥发性风味物质和呈味氨基酸的影响
by
康馨樾
,
陈泓帆
,
毛竞竟
,
聂鑫
,
刘达玉
,
张崟
,
赵志平
Published in
食品工业科技
(01.06.2023)
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基于主成分分析和响应曲面法的烤肉腌制剂配方优化
by
李安林
,
王琳
,
许程剑
,
周宇
,
熊双丽
Published in
食品工业科技
(2023)
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次氯酸钠对慈姑淀粉理化特性的影响
by
席婉婷
,
刘桂汝
,
李梦
,
戢得蓉
,
段丽丽
Published in
食品与机械
(01.12.2023)
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基于电子鼻和气质联用技术分析德庄火锅底料在煮制过程中挥发性物质变化
by
何莲
,
易宇文
,
徐向波
,
乔明锋
,
裴红燕
,
贾洪锋
,
王钵
,
Chan Sook Wah
,
杨翠
,
邓静
Published in
食品工业科技
(01.12.2024)
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微生物发酵剂对川味牦牛肉香肠品质的影响
by
牟燕
,
赖茂佳
,
易宇文
,
范文教
Published in
中国酿造
(25.02.2024)
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沙米面包配方优化及其品质研究
by
董平
,
徐向波
,
周奎
,
曹娜娜
,
吴华昌
,
邓静
Published in
食品工业科技
(01.07.2024)
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食盐对石磨全麦粉及其挂面品质的影响
by
蔡梦迪
,
沈春霞
,
李玉辉
,
熊双丽
,
李凤
Published in
食品工业科技
(2023)
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菜籽油制备技术对多酚影响研究进展
by
张璐
,
李凤
,
郑洁嘉
,
熊双丽
,
许程剑
,
李安林
,
熊得全
,
唐丹
Published in
食品工业科技
(01.08.2023)
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基于GC-MS分析牛肉不同部位对牛肝菌牛肉酱品质及挥发性香气成分的影响
by
孙光城
,
罗秀群
,
林丹
,
何莲
,
陈淑桦
,
李燮昕
,
贾洪锋
,
朱楠
Published in
食品工业科技
(01.10.2024)
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松茸渣不溶性膳食纤维提取及特性研究
by
胡金祥
,
许程剑
,
闫妮娜
,
刘苏琴
,
杨腊梅
,
罗丹
,
王林
,
徐春梅
,
刘阳
,
易宇文
Published in
食品安全质量检测学报
(2022)
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松茸水解蛋白肽制备及其抗氧化活性的研究
by
周宇
,
徐春梅
,
刘苏琴
,
罗丹
,
林丹
,
许程剑
,
唐寅
,
刘阳
,
易宇文
,
邓静
Published in
食品安全质量检测学报
(2022)
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