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Search Results - 国家粮食产业(青稞深加工)技术创新中心,中国农业大学食品科学与营养工程学院,北京 100083
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动物源性降糖肽的研究进展
by
马昕悦
,
刘鸣雨
,
李熔
,
薛勇
Published in
食品工业科技
(2022)
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植物源性降压肽作用机制、制备与评价方式及相关研究进展
by
朱泽洋
,
李熔
,
袁字怡
,
薛勇
Published in
食品工业科技
(2022)
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基于小米淀粉颗粒结构评价小米粥适口性
by
张佳佳
,
沈群
,
杨钰
,
王显瑞
,
张凡
,
王超
Published in
食品科学
(15.02.2023)
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卡拉胶对莲子果冻凝胶特性及储藏品质的影响
by
朱益清
,
马智昊
,
汤钧如
,
黄晓晨
,
杨定豪
,
沈群
,
王超
Published in
食品安全质量检测学报
(2024)
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全谷物及杂豆添加量在小鼠与人体间剂量换算分析
by
支莉
,
朱益清
,
赵亮星
,
陈睿
,
赵卿宇
,
王超
,
薛勇
,
沈群
Published in
食品科学
(25.01.2025)
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谷物蛋白及多肽调控2型糖尿病靶点研究进展
by
王晗
,
侯殿志
,
付永霞
,
赵卿宇
,
沈群
Published in
食品科学
(15.05.2022)
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近红外光谱技术在谷物检测中的应用研究进展
by
王子熙
,
沈群
,
赵卿宇
Published in
食品科学
(15.02.2025)
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