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Search Results - 西南大学食品科学学院食品科学与工程国家级实验教学示范中心(西南大学),重庆400715
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方竹笋全粉酥性饼干制作工艺优化及品质分析
by
李艳艳
,
廖雪勤
,
程诗涵
,
张甫生
,
李彬
,
吴良如
,
郑炯
Published in
食品工业科技
(01.08.2023)
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竹笋膳食纤维中结合多酚的提取工艺优化及抗氧化活性分析
by
冉莎
,
张甫生
,
李彬
,
杨金来
,
吴良如
,
郑炯
Published in
食品工业科技
(01.07.2023)
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1-MCP结合PVC对小包装青脆李果实常温贮藏品质的影响
by
周婷
,
汤慧
,
陈可馨
,
曾凯芳
,
邓丽莉
Published in
食品工业科技
(01.03.2021)
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采前套袋结合低浓度乙烯利替代蜜橘果实乙烯褪绿处理的可行性研究
by
汤慧
,
周婷
,
陈可馨
,
曾凯芳
,
邓丽莉
Published in
食品工业科技
(01.02.2021)
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熬制条件对牛油基火锅油品质的影响
by
邓煜
,
李涵润
,
钟金锋
,
刘雄
,
袁田
,
覃小丽
Published in
中国油脂
(2024)
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不同解冻方式对速冻方竹笋品质的影响
by
汪楠
,
张甫生
,
阚建全
,
杨金来
,
吴良如
,
郑炯
Published in
食品科学
(2022)
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超微粉碎对方竹笋全粉理化特性及微观结构的影响
by
史早
,
张甫生
,
杨金来
,
吴良如
,
郑炯
Published in
食品工业科技
(01.12.2021)
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1-MCP结合PVC处理对茎瘤芥贮藏品质的影响
by
陈可馨
,
周婷
,
汤慧
,
曾凯芳
,
邓丽莉
Published in
食品工业科技
(01.11.2021)
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利用UPLC-DAD-HRMS分析低温压榨鲜青花椒油贮藏期间的色素变化
by
刘若曦
,
肖宇雪
,
俸贵强
,
章康致
,
周纯洁
,
蔡甜
,
陈科伟
Published in
中国油脂
(2024)
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叶绿素对叶黄素生物可给率的影响
by
黄千千
,
陈丽君
,
李韵唱
,
陈雪寒
,
陈乾睿
,
王元楷
,
蔡甜
,
陈科伟
Published in
食品工业科技
(01.03.2024)
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发酵对西兰花硫代葡萄糖苷缓解秀丽隐杆线虫氧化损伤的影响
by
王玄
,
刘怡君
,
余洁
,
谭正卫
,
夏晓霞
,
赵吉春
,
明建
Published in
食品科学
(27.03.2023)
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茶树炭疽菌Colletotrichum gloeosporioides和C.acutatum的生物学特性比较及致病毒性初探
by
沈大航
,
乔文君
,
刘智
,
童华荣
,
陈应娟
Published in
西南农业学报
(2018)
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超声处理时间对莲藕淀粉理化和结构特性的影响
by
廖雪勤
,
汪楠
,
胡荣
,
薛冰洁
,
张甫生
,
郑炯
Published in
食品科学
(25.03.2024)
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干燥方式对毛竹笋全粉理化特性及结构的影响
by
李艳艳
,
史早
,
冉莎
,
杨金来
,
李彬
,
吴良如
,
郑炯
Published in
食品工业科技
(01.07.2024)
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超微板栗粉对海绵蛋糕品质的影响
by
胡欣宇
,
明建
,
王姝
,
薛艾莲
,
寇福兵
,
曾凯芳
Published in
食品与机械
(01.07.2022)
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响应面法优化复合澄清剂澄清山药醋工艺
by
王美洪
,
陈善敏
,
许洋
,
蒋和体
Published in
食品工业科技
(2021)
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