筛选
全部成果分类

资源类型

  • 中文期刊(557348)
  • 外文期刊(1)
  • 会议论文(35908)
  • 获奖成果(7190)
  • 专利(42595)

期刊名称

  • journal of agricultural and food chemistry(1)

关键词

  • antifreeze protein(1)
  • daucus carota(1)
  • freezable water content(1)
  • frozen dough(1)
  • spme-gc-ms(1)
  • texture profile analysis(1)

显示更多

作者

  • Zhang, Chao AND Zhang, Hui AND Wang, Li AND Gao, Hong AND Guo, Xlao Na AND Yao, Hui Yuan(0)

机构

  • jiangnan univ, state key lab food sci & technol, wuxi 214122, peoples r china(1)
  • jiangnan univ, state key lab food sci & technol, wuxi 214122, peoples r china; jiangnan univ, sch food sci & technol, wuxi 214122, peoples r china; hubei acad agr sci, inst agr prod proc & nucl agr technol, wuhan 430064, peoples r (1)
  • jiangnan univ, state key lab food sci & technol, wuxi 214122, peoples r china; jiangnan univ, sch food sci & technol, wuxi 214122, peoples r china; hubei acad agr sci, inst agr prod proc & nucl agr technol, wuhan 430064, peoples r china(1)

年份

科研产出
资源类型: 外文期刊
作者:Zhang, Chao(精确检索)
作者:Zhang, Hui(精确检索)
作者:Wang, Li(精确检索)
作者:Gao, Hong(精确检索)
作者:Guo, Xlao Na(精确检索)
作者:Yao, Hui Yuan(精确检索)
排序方式：

相关度

  • 时间
  • 相关度
共1条记录
1Improvement of Texture Properties and Flavor of Frozen Dough by Carrot (Daucus carota) Antifreeze Protein Supplementation

作者：

机构：

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： Antifreeze protein frozen dough Daucus carota freezable water content texture profile analysis SPME-GC-MS

首页上一页1下一页尾页

微信小程序