数字农科院2.0
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资源类型: 外文期刊
作者:Jianing Fu(精确检索)
作者:Meizhen Xu(精确检索)
作者:Shaobo Li(精确检索)
作者:Li Chen(精确检索)
作者:Dequan Zhang(精确检索)
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1Effects of mutton with different cooking methods on intestinal flora and metabolites in the elderly based on in vitro fermentation

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来源:Food Research International

关键词: Cooking methods Elderly In vitro fermentation Intestinal microbiota Mutton Untargeted metabolomics

2Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing

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来源:Food Chemistry

关键词: Chemical localization Colloidal nanoparticles Formation mechanism Lamb soup Structure

3Physicochemical properties of colloidal nanoparticles (CNPs) in lamb soup with different stewing times

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来源:Journal of Food Composition and Analysis

关键词: Colloidal nanoparticles Colloidal properties Lamb soup Microstructure Rheological properties Spectroscopy

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