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浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波 315800
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Search Results - 浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波 315800
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浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波 315800
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食用菌对鸭肉乳化肠冷藏过程中理化品质与安全特性的影响
by
孙金
,
陈坤朋
,
夏强
,
孙杨赢
,
潘道东
Published in
食品工业科技
(01.11.2021)
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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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发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用
by
石如月
,
刘洋
,
孙杨赢
,
潘道东
Published in
食品工业科技
(2023)
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鲭鱼发酵过程中挥发性风味成分与细菌种群演替的相关性研究
by
杜颖琦
,
范丽莉
,
欧昌荣
,
汤海青
,
温海英
Published in
食品工业科技
(2022)
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鸭肝蛋白酶解产物中抗炎肽的分离鉴定及活性分析
by
张来弟
,
孙杨赢
,
周昌瑜
,
潘道东
,
何俊
Published in
食品科学
(2023)
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葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用
by
洪淑静
,
何俊
,
夏强
,
孙杨赢
,
党亚丽
,
曹锦轩
,
田宏伟
,
虞挥
,
潘道东
Published in
食品科学
(2022)
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磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响
by
马晓庆
,
刘洋
,
孙杨赢
,
潘道东
,
曹锦轩
Published in
食品科学
(25.02.2022)
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