Zobrazeno 1 - 10
of 23
pro vyhledávání: '"罗毅皓"'
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 1, Pp 1-13 (2023)
为了提高牦牛酥油的品质，以青藏高原牦牛乳为原料制得牦牛酥油后，采用水化脱胶和碱炼脱酸法对其进行精炼处理。通过单因素试验研究50%柠檬酸添加量、脱胶温度和脱胶时间对脱胶率的
Externí odkaz:
https://doaj.org/article/d0e234180c8548398b5c71f5b9104d1f
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 5, Pp 93-99 (2022)
植物甾醇作为一种食物来源中的功能性成分，对人体产生有益的影响。近年来，植物甾醇由于其安全性和有效的抗炎活性而受到广泛关注。为系统介绍植物甾醇的抗炎作用，综述了植物甾醇
Externí odkaz:
https://doaj.org/article/ec2c04a3c9ed4b8c8fed0a09ee1b8178
Publikováno v:
Modern Food Science & Technology; 2024, Vol. 40 Issue 9, p316-324, 9p
Publikováno v:
Journal of Food Science & Biotechnology; Jun2024, Vol. 43 Issue 6, p40-49, 10p
Publikováno v:
Food Research & Development; 2023, Vol. 44 Issue 19, p140-146, 7p
Publikováno v:
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 15, p278-288, 11p
Publikováno v:
Modern Food Science & Technology; 2023, Vol. 39 Issue 7, p91-101, 11p
Publikováno v:
Food Research & Development; 2023, Vol. 44 Issue 9, p59-68, 10p
Publikováno v:
Modern Food Science & Technology; 2023, Vol. 39 Issue 4, p231-238, 8p
Publikováno v:
China Oils & Fats; Jan2023, Vol. 48 Issue 1, p1-13, 8p