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1 . Academic Journal
单、双峰骆驼酸奶品质与风味的比较. (Chinese)
저자
by
李阳
;
陈树兴
.
소스
Food & Machinery; 2024, Issue 5, p173-179, 7p
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4 . Academic Journal
山茶花低糖酸奶工艺优化及其抗氧化活性分析. (Chinese)
저자
by
段泊安
;
李倩文
;
王晓楠
;
陈树兴
.
소스
Journal of Food Safety & Quality; May2024, Vol. 15 Issue 9, p271-277, 7p
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6 . Academic Journal
不同产地及品种牡丹籽油脂肪酸 和角鲨烯含量的比较分析. (Chinese)
저자
by
王灵芝
;
徐宝成
;
陈树兴
;
刘丽莉
.
소스
China Oils & Fats; 2024, Vol. 49 Issue 5, p120-125, 6p
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6 . Academic Journal
蛋清蛋白/黄油复合凝胶的特性研究. (Chinese)
저자
by
张川
;
李倩文
;
王晓楠
;
陈树兴
.
소스
Food & Fermentation Industries; 4/15/2024, Vol. 50 Issue 7, p151-156, 6p
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6 . Academic Journal
牡丹籽油凝胶乳液的制备及稳定性评估. (Chinese)
저자
by
刘茜茜
;
徐宝成
;
丁玥
;
赵晶晶
;
陈树兴
, et al.
소스
Food & Fermentation Industries; 4/15/2024, Vol. 50 Issue 7, p140-150, 11p
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7 . Academic Journal
一种天然蓝色素可降解膜的制备及其油脂抗氧化性研究 / Preparation of a natural blue pigment degradable film and study on its anti-oxidation of oil
저자
by
罗海澜
;
马翠云
;
杜利月
;
张福华
;
李新伟
, et al.
소스
食品安全质量检测学报 / Journal of Food Safety & Quality
. 15(1):206-215
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7 . Academic Journal
一种天然蓝色素可降解膜的制备及其 油脂抗氧化性研究. (Chinese)
저자
by
罗海澜
;
马翠云
;
杜利月
;
张福华
;
李新伟
, et al.
소스
Journal of Food Safety & Quality; Jan2024, Vol. 15 Issue 1, p206-215, 10p
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7 . Academic Journal
乳清蛋白-低聚木糖复合脂肪替代品的 制备及其于再制干酪中的应用. (Chinese)
저자
by
李倩文
;
梁 影
;
王晓楠
;
张 川
;
刘治芹
, et al.
소스
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 20, p53-61, 9p
Scopus
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7 . Academic Journal
不同醒面次数对烩面面团特性及食用品质的影响. (Chinese)
저자
by
张小芳
;
秦令祥
;
陈树兴
;
孙 艳
;
高愿军
, et al.
소스
Journal of Food Safety & Quality; Oct2023, Vol. 14 Issue 20, p295-302, 8p
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7 . Academic Journal
培美曲塞抑制人肺腺癌细胞系A549增殖.
저자
by
潘闪
;
林铿强
;
陈树兴
.
소스
Basic & Clinical Medicine
. Sep2023, Vol. 43 Issue 9, p1359-1363. 5p.
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