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Search Results - 南京财经大学食品科学与工程学院,南京,210046
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淀粉类凝胶三维打印研究进展
by
杨帆
,
崔颖
,
刘兴训
,
杨文建
Published in
食品安全质量检测学报
(2019)
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全营养高浓缩型食用菌谷物饼干产品特性研究
by
吴香香 闫鸣 蔡天成 王帅康 张俊筱 潘力
Published in
食品安全质量检测学报
(2017)
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混合实验仪法对大米食用品质评价的探索研究
by
蔡宏郁 袁建 王明洁 何荣 李进一
Published in
食品安全质量检测学报
(2016)
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傅立叶变换近红外光谱在大豆蛋白质和粗脂肪检测中的研究
by
朱贞映 袁建 鞠兴荣 何荣 后其军 魏孟辉
Published in
食品安全质量检测学报
(2015)
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顶空固相微萃取-气质联用技术检测油菜籽中挥发性成分
by
唐莹莹 刘婷婷 袁建
Published in
食品安全质量检测学报
(2014)
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粮食真菌毒素污染的无损检测方法研究进展
by
沈飞 吴启芳 刘兵 宋伟
Published in
食品安全质量检测学报
(2014)
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荞麦主要过敏原分子特征与表位鉴定研究进展
by
秦宇飞
,
于宁
,
康文瀚
,
李洋
,
胡风欣
,
张九凯
,
陈颖
Published in
食品工业科技
(2025)
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大米谷蛋白储藏过程中结构与功能性质变化的研究
by
石嘉怿
,
张太
,
梁富强
,
施宇萌
Published in
食品工业科技
(2021)
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不同加热温度对兔肉肉质的影响
by
董晗 张牧焓 诸永志 徐为民 王道营 刘芳
Published in
江西农业学报
(2012)
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不同加热处理对兔肉超微结构的影响
by
董晗 张牧焓 王道营 诸永志 徐为民 刘芳
Published in
西南农业学报
(2012)
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体积排阻色谱-电感耦合等离子体质谱分析富硒大米含硒蛋白组成
by
方勇 杨文建 马宁 汤晓智 陈曦 胡秋辉
Published in
分析化学
(2013)
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离子液体的安全性研究进展
by
刘晓庚;袁磊;高梅;赵发辉
Published in
食品安全质量检测学报
(2013)
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