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1 . Academic Journal
不同部位羊油的挥发性风味物质和理化性质比较. (Chinese)
저자
by
曾志龙
;
潘玥蒙
;
薛怡
;
管红梅
;
黄大兵
, et al.
소스
Food & Fermentation Industries; 4/15/2024, Vol. 50 Issue 7, p269-277, 9p
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7 . Academic Journal
熬制条件对牛油基火锅油品质的影响 / Effect of decoction conditions on the quality of tallow-based hotpot oil
저자
by
邓煜
;
李涵润
;
钟金锋
;
刘雄
;
袁田
, et al.
소스
中国油脂 / China Oils and Fats
. 49(2):25-32
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7 . Academic Journal
玉米黄质对魔芋葡甘聚糖凝胶性能及热稳定性评价 / Evaluation of characterization and thermal stability of konjac glucomannan gel by zeaxanthin
저자
by
任鸿飞
;
严竟
;
彭曼曼
;
刘雄
;
张甫生
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 50(4):218-224
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7 . Academic Journal
魔芋葡甘聚糖的氧化度对其与大豆分离蛋白美拉德反应产物的性质影响 / Effect of oxidation degree of konjac glucomannan on properties of Maillard reaction products from oxidized konjac glucomannan with soybean protein isolate
저자
by
刘路
;
罗国柳
;
钟金锋
;
刘雄
;
覃小丽
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 50(4):232-239
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7 . Academic Journal
解冻方式对冷冻魔芋葡甘聚糖凝胶特性和结构的影响 / Effect of thawing method on properties and structure of frozen konjac glucomannan gel
저자
by
严竟
;
王亚楠
;
胡梅
;
陈厚荣
;
刘雄
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 50(4):211-217
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7 . Academic Journal
不同品种谷物淀粉对面包加工品质的影响 / Effects of Starch from Different Sources on Bread Quality
저자
by
朱静
;
刘海波
;
王玉颜
;
李坤
;
刘雄
, et al.
소스
食品研究与开发 / Food Research and Development
. 45(1):66-159
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7 . Academic Journal
低温油井水泥早强剂BCL-NS的制备与研究 / Preparation and Study of BCL-NS Early Strength Agent for Low Temperature Oil Well Cement
저자
by
刘雄
;
王雪松
;
Liu Xiong
;
Wang Xuesong
.
소스
山东化工 / Shandong Chemical Industry
. 53(1):65-81
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6 . Academic Journal
中药产业化过程中固体副产物的综合利用研究进展 / Research Progress in Comprehensive Utilization of Solid By-products in the Process of Industrialization of Chinese Materia Medica
저자
by
陶迎泰
;
郭清毅
;
陈芳
;
唐凯文
;
刘雅梦
, et al.
소스
中国中医药信息杂志 / Chinese Journal of Information on Traditional Chinese Medicine
. 31(3):174-179
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7 . Academic Journal
玉米黄质对魔芋葡甘聚糖凝胶性能及热稳定性评价. (Chinese)
저자
by
任鸿飞
;
严竟
;
彭曼曼
;
刘雄
;
张甫生
.
소스
Food & Fermentation Industries; 2/25/2024, Vol. 50 Issue 4, p218-224, 7p
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7 . Academic Journal
魔芋葡甘聚糖的氧化度对其与大豆分离蛋白美拉德 反应产物的性质影响. (Chinese)
저자
by
刘路
;
罗国柳
;
钟金锋
;
刘雄
;
覃小丽
.
소스
Food & Fermentation Industries; 2/25/2024, Vol. 50 Issue 4, p232-239, 8p
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