[1] |
NING Jingming, XU Shanshan, HOU Zhiwei, HU Xin, ZHANG Zhengzhu.
Effects of Storage Environment on the Main Chemical Components of Raw Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(8): 218-224.
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[2] |
WU Yongqing, ZHANG Huajiang, CHI Houyu, XIA Ning, XU Lina, LIU Yuanyuan, LI Tong.
Effect of Soybean Natural Aging Time on Physicochemical Properties and Flavor Quality of Soybean Milk
[J]. FOOD SCIENCE, 2018, 39(13): 61-67.
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[3] |
LI Jie, LUO Tianlin, SHI Xixiong, HAN Ling, YU Qunli, MA Junyi.
Correlation Analysis between Heat Shock Protein 27 Expression and Eating Quality during Postmortem Aging of Yak Meat
[J]. FOOD SCIENCE, 2016, 37(9): 18-22.
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[4] |
XIA Yangyi1,2, LIU Yuling1, LI Hongjun1,2, SHANG Yongbiao1,2.
Effect of Freeze-Thaw Cycles on Amino Acids and Fatty Acids in Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(4): 237-240.
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[5] |
XIE Yuejie1, HE Zhifei2, LI Hongjun1,*.
Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques
[J]. FOOD SCIENCE, 2015, 36(24): 147-151.
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[6] |
LIN Jing, ZHANG Binbin, WANG Xiaojun, SHANG Yongbiao.
Changes in Functional Properties of Myofibrillar Protein in Frozen Rabbit Meat during Pending Process after Thawing
[J]. FOOD SCIENCE, 2015, 36(23): 105-110.
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[7] |
WANG Xiaojun, ZHANG Binbin, XIA Yangyi, SHANG Yongbiao.
Changes in Physicochemical Indicators and Total Viable Count of Frozen Rabbit Meat during Pending Process after Thawing
[J]. FOOD SCIENCE, 2015, 36(23): 121-126.
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[8] |
YU Li1, HE Zhifei1,2, WANG Zhaoming1, HUANG Han1, XU Mingyue1, WANG Shan1, LI Hongjun1,2,*.
Effect of Different Thawing Methods on Volatile Flavor Compounds of Hyla Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(22): 95-101.
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[9] |
WANG Xiaojun, WANG Xiaoxiang, LIN Jing, LI Lin, SHANG Yongbiao.
Changes in Functional Properties of Myofibrillar Proteins during Postmortem Aging of Dazu Black Goat Meat
[J]. FOOD SCIENCE, 2015, 36(21): 79-85.
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[10] |
WANG Zhaoming, HE Zhifei, YU Li, HUANG Han, WANG Shan, XU Mingyue, LI Hongjun.
Effect of Different Central Temperatures of Rabbit Meat on Quality Characteristics after Heating
[J]. FOOD SCIENCE, 2015, 36(19): 67-71.
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[11] |
ZHANG Congcong, WANG Xiaoxiang, WANG Yana, SHANG Yongbiao.
Changes in Sensory and Physicochemical Properties of Dazu Black Goat Muscle during Postmortem Aging
[J]. FOOD SCIENCE, 2015, 36(19): 89-95.
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[12] |
WANG Zhaoming1, HE Zhifei1,2, YU Li1, HUANG Han1, WANG Shan1, XU Mingyue1, LI Hongjun1,2,*.
Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(18): 53-57.
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[13] |
WANG Zhaoming, HE Zhifei, LI Hongjun, YU Li, HUANG Han, WANG Shan, XU Mingyue.
Effects of Vacuum Tumbling on Quality Characteristics of Hyla Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(17): 54-58.
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[14] |
YU Li1, HE Zhifei1,2, ENKHMAA Batjargal1, LI Hongjun1,2,*, WANG Zhaoming1, HUANG Han1, XU Mingyue1, WANG Shan1.
Effects of Different Thawing Methods on Quality Characteristics of Hyla Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(14): 258-264.
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[15] |
XUE Fei, JIANG Yun-sheng, YAN Ting-ting.
Effects of Microbial Culture Starters on the Contents of Free Amino Acids in Dried Rabbit Meat Slice
[J]. FOOD SCIENCE, 2014, 35(5): 156-159.
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