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1 . Academic Journal
微滤联合大孔树脂纯化蓝莓果脯糖浆中 花色苷的工艺优化. (Chinese)
저자
by
朱成成
;
隋世有
;
魏文毅
;
贾 建
;
刘 伟
, et al.
소스
Science & Technology of Food Industry; May2024, Vol. 45 Issue 9, p177-185, 9p
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7 . Academic Journal
杂豆中抗营养因子的检测及其消除方法研究进展. (Chinese)
저자
by
薛璐璐
;
阮长青
;
张东杰
;
李志江
.
소스
Science & Technology of Food Industry; Apr2024, Vol. 45 Issue 7, p335-343, 9p
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6 . Academic Journal
2011-2021年东北春谷区谷子选育品种现状分析 / Current Situation Analysis of Millet Breeding Varieties from the Spring-Sowing Region in Northeast China in 2011-2021
저자
by
董晓杰
;
李志江
;
马金丰
;
于金海
;
李祥羽
, et al.
소스
四川农业大学学报 / Journal of Sichuan Agricultural University
. 42(1):57-125
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7 . Academic Journal
发芽对杂粮营养品质及功能特性改善的研究进展. (Chinese)
저자
by
王欣卉
;
宋雪健
;
张东杰
;
李志江
;
李志明
, et al.
소스
Modern Food Science & Technology; 2023, Vol. 39 Issue 12, p45-52, 8p
Scopus
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7 . Academic Journal
杂粮脂肪酸组成与加工方式对其影响研究进展 / Research Progress of Fatty Acids Ingredients and Their Processing Influences in Coarse Grains
저자
by
刘念
;
姜鹏
;
阮长青
;
张东杰
;
王长远
, et al.
소스
中国粮油学报 / Journal of the Chinese Cereals and Oils Association
. 38(9):257-266
Scopus
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7 . Academic Journal
利用毕赤酵母底盘产生大麻二酚酸合成酶及其催化活性分析 / Production of Cannabidiol Acid Synthase by Chassis Pichia pastoris and of Its Catalytic Activity Analysis
저자
by
牛庭莉
;
田媛
;
张利国
;
张树权
;
李志江
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 44(20):135-142
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7 . Academic Journal
植物源咸味肽制备与应用研究进展 / A Review:Technologies for the Preparation of Plant-derived Salty Peptides and Their Application
저자
by
杨明哲
;
赵子莹
;
汤华成
;
李良玉
;
彭思念
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 44(20):467-474
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7 . Academic Journal
基于OBE教育理念下"植物蛋白工艺与设备"混合式教学实践 / Mixed Teaching Practice of Plant Protein Technology and Equipment Based on OBE Education Concept
저자
by
李丹
;
翟爱华
;
刘远洋
;
李志江
;
LI Dan
, et al.
소스
农产品加工 / Academic Periodical of Farm Products Processing
. (18):112-117
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7 . Academic Journal
淮海经济区经济一体化现状及对策研究 / Current situation and countermeasures of regional economic integration in Huaihai Economic Zone
저자
by
孙姗姗
;
李志江
;
朱传耿
;
Sun Shanshan
;
Li Zhijiang
, et al.
소스
江苏科技信息 / Jiangsu Science & Technology Information
. 40(24):37-42
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7 . Academic Journal
微波熟化高粱与大米的复配米饭蒸煮参数与综合食味值评价 / Cooking Parameters and Comprehensive Taste Value Evaluation of the Microwave-treated Sorghum and Rice Mixture
저자
by
姜鹏
;
刘念
;
董莹
;
彭辉
;
张东杰
, et al.
소스
黑龙江八一农垦大学学报 / Journal of Heilongjiang August First Land Reclamation University
. 35(6):44-49
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