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1 . Academic Journal
花椒油和藤椒油加速氧化过程中风味品质变化 / Changes of flavor quality of Zanthoxylum bungeanum Maxim.oil and Zanthoxylum armatum DC.oil during accelerated oxidation
저자
by
张宇
;
彭子芯
;
严雨寒
;
向凤涛
;
王劲松
, et al.
소스
中国油脂 / China Oils and Fats
. 49(2):33-41
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7 . Academic Journal
基于网络药理学-分子对接的藤椒精油抗解淀粉芽孢杆菌生物被膜机理 / Study on Antibiofilm Mechanism of Zanthoxylum armatum Essential Oil Against Bacillus amyloliquefaciens Based on Network Pharmacology and Molecular Docking
저자
by
张莹凡
;
吕昕昱
;
肖瑀晗
;
杨露
;
申光辉
, et al.
소스
食品科学技术学报 / Journal of Food Science and Technology
. 41(6):88-102
Scopus
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7 . Academic Journal
佛手瓜块根生全粉添加量对小麦粉加工特性的影响 / Effect of Raw Chayote Tuber Flour Additive Amount on Processing Properties of Wheat Flour
저자
by
胡婷婷
;
吴运锋
;
王宇轩
;
张志清
;
陈安均
, et al.
소스
食品科学技术学报 / Journal of Food Science and Technology
. 41(4):168-178
Scopus
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7 . Academic Journal
丁香酚对解淀粉芽孢杆菌气液界面生物膜的抑制作用 / Inhibitory Effect of Eugenol on Biofilm of Bacillus amyloliquefaciens Formed at Air-Liquid Interface
저자
by
杨露
;
覃书漫
;
李志洪
;
杨倩
;
张志清
, et al.
소스
食品科学技术学报 / Journal of Food Science and Technology
. 41(1):88-98
Scopus
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7 . Academic Journal
美拉德反应改善熟化马铃薯冻融酶解汁液风味 / Maillard Reaction Improves the Flavor of Frozen-thawed Enzymatic Juice Derived from Cooked Potato
저자
by
李娇
;
周志帅
;
申光辉
;
Li Jiao
;
Zhou Zhishuai
, et al.
소스
中国食品学报 / Journal of Chinese Institute of Food Science and Technology
. 22(11):190-203
Scopus
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7 . Academic Journal
辐照技术在传统发酵制品中的应用进展 / Application Progress of Irradiation Technology in Traditional Fermented Products
저자
by
李娇
;
周志帅
;
申光辉
;
何利
;
LI Jiao
, et al.
소스
中国调味品 / China Condiment
. 47(2):200-204
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7 . Academic Journal
果胶酶酶解预处理对马铃薯泥干燥特性及生粉加工特性的影响 / Effect of Pectinase Enzymolysis Pretreatment on Drying Characteristics of Raw Mashed Potato and Processing Properties of Native Potato Flour
저자
by
李志洪
;
申光辉
;
宋春怡
;
刘颖清
;
鲁家璇
, et al.
소스
食品科学技术学报 / Journal of Food Science and Technology
. 40(4):138-147
Scopus
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7 . Academic Journal
美拉德反应改善熟化马铃薯冻融酶解汁液风味. (Chinese)
저자
by
李娇
;
周志帅
;
申光辉
.
소스
Journal of Chinese Institute of Food Science & Technology; Nov2022, Vol. 22 Issue 11, p190-203, 14p
Scopus
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5 . Academic Journal
预润湿处理对烧结混合料制粒效果的影响
저자
by
申光辉
.
소스
中国金属通报 / China Metal Bulletin
. (5):115-117
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3 . Academic Journal
麦麸酯酶抑制法检测辛辣蔬菜假阳性消除的研究 / Elimination of false positive in the detection of spicy vegetables by wheat bran esterase-inhibition method
저자
by
姜露
;
叶麟
;
侯晓艳
;
申光辉
;
黎杉珊
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 47(4):247-252
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