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微晶纤维素特性及其在中性乳饮料中的应用研究
by
薛玉清 舒成亮 余立意 杨忻怡 欧凯 李言郡 马海然
Published in
食品安全质量检测学报
(2016)
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中性及酸性条件下不同来源脱脂乳粉的稳定性比较分析
by
舒成亮 杨忻怡 薛玉清 余立意 欧凯 李言郡 马海然
Published in
食品安全质量检测学报
(2016)
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柠檬黄、日落黄在含乳饮料中褪色分析及改进
by
余立意 薛玉清 杨忻怡 舒成亮 欧凯 李言郡 马海然
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食品安全质量检测学报
(2016)
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可溶性大豆多糖在酸性乳饮料中的应用工艺条件研究
by
杨忻怡 舒成亮 薛玉清 余立意 欧凯 李言郡
吴伟都
马海然
Published in
食品安全质量检测学报
(2016)
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Journal Article
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diet & clinical nutrition
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Topic
稳定性
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中性乳饮料
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乳清蛋白氮
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可溶性大豆多糖
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巯基
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微晶纤维素
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Chinese
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Nutrition and Food Sciences Database
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Free E-Journal (出版社公開部分のみ)
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