上海交大研究生院主页平台管理系统刘源--上海交大食品风味感知创新团队--论文成果

所在单位：农业与生物学院
职称：教授
电子邮箱：y_liu@sjtu.edu.cn
教师拼音名称：liuyuan
性别：男
在职信息：在职

论文成果

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[91] 期刊论文，3个品牌干腌火腿皮下脂肪挥发性风味比较分析,食品科学,2019-01-01
[92] 期刊论文，Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectros...,SPECTROCHIMICA ACTA - PART A: MOLECULAR AND BIOMOLECULAR SPECTROSCOPY,2018-12-01
[93] 期刊论文，Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas c...,MEAT SCIENCE,2018-06-01
[94] 期刊论文，Analysis of protein structure changes and quality regulation of surimi during gelation based on...,SCIENTIFIC REPORTS,2018-04-01
[95] 期刊论文，PLGA-based nanofibers with a biomimetic polynoradrenaline sheath for rapid: In vivo sampling of t...,JOURNAL OF MATERIALS CHEMISTRY B,2018-01-01
[96] 期刊论文，The Development and Progress of Cultured Puffer Fish in China,JOURNAL OF CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY,2018-01-01
[97] 期刊论文，Study on in vitro digestibility of proteins from Jinhua ham between traditional and modern proc...,JOURNAL OF NANJING AGRICULTURAL UNIVERSITY,2018-01-01
[98] 期刊论文，Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared ...,JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2018-01-01
[99] 期刊论文，Rapid in vivo determination of fluoroquinolones in cultured puffer fish (Takifugu obscurus) muscl...,TALANTA,2017-12-01

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