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Search Results - 宁波大学食品科学与工程学院,浙江宁波 315800
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L-精氨酸或L-赖氨酸对反复冻融鸭肉饼品质的影响
by
李孟孟
,
何蜀峰
,
孙杨赢
Published in
食品工业科技
(01.02.2024)
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水解对低盐鸭肉肌原纤维蛋白结构和功能特性的影响
by
何蜀峰
,
李孟孟
,
孙杨赢
Published in
食品工业科技
(2024)
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氮化碳与壳聚糖联合作用对沙门氏菌脂质代谢的影响
by
王艳艳
,
肖兴宁
,
李建
,
马洁乐
,
董晓平
,
易正凯
,
楼乔明
,
汪雯
Published in
食品工业科技
(01.11.2024)
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水蜜桃主要病原真菌分离鉴定及肉桂精油对其抑制作用
by
虞铭霞
,
韦莹莹
,
黄铮铮
,
陈义
,
姜舒
,
许凤
,
王鸿飞
,
邵兴锋
Published in
食品工业科技
(2024)
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益生菌缓解高尿酸血症:研究现状、作用机制及面临的挑战
by
杨新如
,
唐甲越
,
曾小群
,
吴振
,
杜启伟
,
涂茂林
Published in
食品工业科技
(01.10.2024)
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基于原料成熟度的水蜜桃果汁风味演变
by
郭加艳
,
崔燕
,
宣晓婷
,
凌建刚
,
邵兴锋
Published in
食品工业科技
(01.07.2023)
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高压均质对NFC水蜜桃浊汁稳定性及品质的影响
by
崔燕
,
郭加艳
,
宣晓婷
,
林旭东
,
尚海涛
,
邓文艺
,
张铁
,
凌建刚
Published in
食品工业科技
(2022)
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antifungal
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disease control
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duck meat patties
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duck myofibrillar protein
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