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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
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环境材料与生态化学研... [8]
甘肃省黏土矿物应用研... [1]
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中国马铃薯 [2]
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Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
Authors:
Hong Jiang
;
Wensheng Duan
;
Yuci Zhao
;
Xiaofeng Liu
;
Guohong Wen
;
Fankui Zeng
;
Gang Liu
Adobe PDF(3810Kb)
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View/Download:40/0
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Submit date:2023/11/03
炸薯条和薯片的风味物质及影响因素
期刊论文
中国马铃薯, 2023, 卷号: 37, 期号: 01, 页码: 62-69
Authors:
徐健
;
刘琳
;
姜红
;
刘刚
;
曾凡逵
Adobe PDF(1354Kb)
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View/Download:19/0
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Submit date:2023/11/02
生马铃薯和蒸煮马铃薯的风味物质及影响因素
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 05, 页码: 443-457
Authors:
刘琳
;
徐健
;
姜红
;
李小军
;
刘刚
;
曾凡逵
Adobe PDF(1479Kb)
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View/Download:17/0
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Submit date:2023/11/02
The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors:
Yuci Zhao
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Dan Xu
;
Gang Liu
Adobe PDF(3862Kb)
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View/Download:31/0
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Submit date:2022/11/27
马铃薯功能因子与加工性能的研究
学位论文
工学博士, 北京: 中国科学院大学, 2020
Authors:
许丹
Adobe PDF(5999Kb)
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Submit date:2023/01/19
马铃薯,马铃薯生全粉,营养,加工性能,面筋蛋白Potato, Raw dehydrated potato flour (RDPF), Nutrition, Processing performance, Gluten protein
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors:
Dan Xu
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Yuci Zhao
;
Zhaojun Wang
;
Fankui Zeng
;
Gang Liu
Adobe PDF(1276Kb)
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Submit date:2022/11/27
Regeneration and recycling of spent bleaching earth
专著章节文集论文
出自: Handbook of Ecomaterials:Springer, 2018
Authors:
Mu B(牟斌)
;
Wang AQ(王爱勤)
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View/Download:215/102
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Submit date:2018/11/23
Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes
期刊论文
European Food Research and Technology, 2013, 卷号: 237, 期号: 2, 页码: 245-251
Authors:
Liu H(刘红)
;
Ceng FK(曾凡逵)
;
Wang QH(王庆煌)
;
Wu HS(邬华松)
;
Tan LH(谭乐和)
;
Wang QH(王庆煌)
Adobe PDF(229Kb)
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View/Download:249/6
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Submit date:2013/12/03
White Pepper
Chemical Quality
Flavor Quality
Sensory Analysis
Electronic Nose