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1 . Academic Journal
米糠的微波稳定及储存期与玉米象的探讨
저자
by
田娟娟
;
黄哲
;
张士祥
;
王彤
;
于坤弘
, et al.
소스
黑龙江粮食 / Journal of Heilongjiang Grain
. (8):79-81
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7 . Academic Journal
超微粉碎全脂稳定米糠理化特性及营养成分分析
저자
by
田娟娟
;
王雅雯
;
张弘
;
王彤
;
于坤弘
, et al.
소스
黑龙江粮食 / Journal of Heilongjiang Grain
. (6):72-73
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7 . Academic Journal
生物快速检测及加工技术在大豆精炼过程中的应用 / Application of rapid biological detection and processing technology in soybean refining process
저자
by
于坤弘
;
李子越
;
董天玉
;
罗淑年
;
江连洲
, et al.
소스
粮食与食品工业 / Cereal & Food Industry
. 28(4):68-71
Find it @ DONGA
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7 . Academic Journal
食用植物油脂生产质量安全因素及监测 / Quality and Safety Factors and Monitoring of Edible Vegetable Oil Production
저자
by
罗淑年
;
代雅杰
;
于坤弘
;
王立琦
;
于殿宇
, et al.
소스
大豆科技 / Soybean Science & Technology
. (3):18-22
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7 . Academic Journal
固态发酵高温豆粕工业化生产高蛋白饲料 / Industrial Production of High Protein Feed from High Temperature Soybean Meal by Solid State Fermentation
저자
by
于坤弘
;
杨欣润
;
代雅杰
;
于殿宇
;
罗淑年
, et al.
소스
大豆科技 / Soybean Science & Technology
. (4):15-23
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7 . Academic Journal
酶法米糠制取油脂及蛋白多肽工艺技术的研究 / Study on the Technology of Producing Oil and Protein Polypeptide from Rice Bran by Enzymatic Method
저자
by
于坤弘
;
陈星
;
代雅杰
;
江连洲
;
于殿宇
, et al.
소스
大豆科技 / Soybean Science & Technology
. (2):1-23
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7 . Academic Journal
适度加工技术对稻米油质量影响的研究 / Study on the Influence of Moderate Processing Technology on Rice Oil Quality
저자
by
罗淑年
;
王宁
;
董天玉
;
李子越
;
于坤弘
, et al.
소스
大豆科技 / Soybean Science & Technology
. (1):35-39
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7 . Academic Journal
大蒜精油对大豆胚芽油抗氧化性的研究 / Study on antioxidant activity of garlic essential oil on soybean germ oil
저자
by
罗淑年
;
王伟宁
;
张星震
;
马小宇
;
张寅风
, et al.
소스
粮食与食品工业 / Cereal & Food Industry
. 27(5):52-55
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7 . Academic Journal
大豆油脂脱色在线检测控制技术研究与应用 / Research and Application of on-line Detection and Control Technology for Decolorization of Soybean Oil
저자
by
张佳宁
;
于坤弘
;
唐月
;
刘文质
;
徐博
, et al.
소스
大豆科技 / Soybean Science & Technology
. (5):23-26
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7 . Academic Journal
太赫兹光谱法检测面粉中过氧化苯甲酰含量 / Determination of the Content of Benzoyl Peroxide in Flour Based on Terahertz Spectroscopy
저자
by
邹德智
;
李丹
;
张青
;
于坤弘
;
于殿宇
, et al.
소스
食品科学 / Food Science
. 38(22):298-302
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