摘要
核桃仁乳乳化稳定关键技术张天箴，房淑珍，郗荣庭（河北农业大学保定０７１００１）核桃仁是一种传统高级滋补食品，有“万岁子”、“长寿果”之美称，它富含不饱和脂肪酸、蛋白质及人体必需氨基酸、多种矿物质及微量元素，具有补气养血、润燥化痰、温肠补肾、乌发健脑等...
出处
《河北果树》
1996年第4期38-39,共2页
Hebei Fruits
同被引文献16
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二级引证文献2
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1马凯恒,李子仪,李大培,杨玉婷,陈淑雯,杨桂燕.核桃JrEFM1转录因子响应逆境及激素的表达模式[J].西南师范大学学报（自然科学版）,2019,44(6):46-53. 被引量：8
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2姜焕焕,张嘉敏,何洪活,李丽梅,吴倩盈,黄晓,王通.花生HSP 20基因家族鉴定及其表达特性分析[J].肇庆学院学报,2022,43(5):6-14.
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1富田,昌晓.蔗糖脂肪酸酯在乳饮料的应用[J].中国食品工业,2001(9):53-53.
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2戴南艺,姚朔影.椰子汁的稳定性研究[J].食品工业科技,2006,27(8):113-114. 被引量：13
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3都宇.稳定剂对乳酸菌饮料的稳定性研究[J].粮食与食品工业,2015,22(4):53-56. 被引量：7
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4李磊,迟玉杰,王喜波.琥珀酰化提高大豆分离蛋白乳化性的研究[J].中国粮油学报,2010,25(9):17-22. 被引量：6
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5闫冰,房子舒,高彦祥,袁芳.ε-聚赖氨酸与葡聚糖美拉德反应初级阶段产物的乳化性研究[J].食品工业科技,2012,33(9):53-57. 被引量：2
