《食品生物化学》课程教学资源（文献资料）第一章 核酸结构与性质 Structure and properties of hydroxyl radical modified nucleic acid components：tautomerism and miscoding properties of 5-hydroxycytosine
文件格式: PDF大小: 425.98KB页数: 10
《现代食品工程高新技术》课程教学资源（文献资料）食品粉碎、微胶囊包埋新技术 Recent advances in novel drug delivery systems and approaches for management of breast cancer：A comprehensive review
文件格式: PDF大小: 1.37MB页数: 15
《现代食品工程高新技术》课程教学资源（文献资料）超临界流体萃取技术 Application of ultra-high performance supercritical fluid chromatography for the determination of carotenoids in dietary supplements
文件格式: PDF大小: 1.06MB页数: 6
《现代食品工程高新技术》课程教学资源（文献资料）膨化食品技术 Aqueous Extraction and Nutraceuticals Content of Oil Using Industrial Enzymes from Microwave Puffing-pretreated Camellia oleifera Seed Powder
文件格式: PDF大小: 770.43KB页数: 8
《现代食品工程高新技术》课程教学资源（文献资料）微胶囊技术 Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
文件格式: PDF大小: 687.4KB页数: 9
《现代食品工程高新技术》课程教学资源（文献资料）食品保鲜新技术 The effects of modified atmosphere packaging on core browning and the expression patterns of PPO and PAL genes in ‘Yali’ pears during cold storage
文件格式: PDF大小: 930.65KB页数: 6
《现代食品工程高新技术》课程教学资源（文献资料）食品保鲜新技术 Enzyme technology in food preservation：A promising and sustainable strategy for biocontrol of post-harvest fungal pathogens
文件格式: PDF大小: 376.62KB页数: 2
《现代食品工程高新技术》课程教学资源（文献资料）食品分离新技术 Effect of cosolvents（ethyl lactate, ethyl acetate and ethanol）on the supercritical CO2 extraction of caffeine from green tea
文件格式: PDF大小: 490.36KB页数: 6
《现代食品工程高新技术》课程教学资源（文献资料）食品包装、杀菌新技术 Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder
文件格式: PDF大小: 246.76KB页数: 6
《现代食品工程高新技术》课程教学资源（文献资料）食品包装、杀菌新技术 Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage
文件格式: PDF大小: 1.53MB页数: 9