Study on the Antioxidant Effect of Different Fats and Compound Antioxidants on Sesame Naan von Wanrong LI, Sireyil Gulnazar, Wenhao ZHANG, Hao WU, Wenshu HUANG, Zuoshan FENG, Yujia BAI

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Effects of onion paste on flavor of a different kind of bread (naan) analyzed with E‐Nose and GC‐IMS von Sireyil, Gulnazar, Alim, Aygul

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Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology von Sireyil Gulnazar, Wenshu HUANG, Sultanmamat Alida, Zuoshan FENG, Alim Aygul

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Study on the Effect of Compound Improver on the Quality of Onion Paste Nang von Sireyil GULNAZAR, Alim AYGUL, Yujia BAI, Zuoshan FENG, Wenshu HUANG, Liangjue NI

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基于气相色谱-离子迁移色谱分析不同贮藏方式对洋葱浆馕风味的影响 von 古丽乃再尔·斯热依力, 黄文书, 白羽嘉, 冯作山, 阿衣古丽·阿力木

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不同油脂及复配抗氧化剂对芝麻馕抗氧化作用的研究 von 李婉蓉, 古丽乃再尔·斯热依力, 张文昊, 伍昊, 黄文书, 冯作山, 白羽嘉

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响应面法优化洋葱浆馕中复配防腐剂的配方 von 古丽乃再尔·斯热依力, 黄文书, 阿丽旦·苏力唐麦麦提, 冯作山, 阿衣古丽·阿力木

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复配改良剂对洋葱浆馕品质的影响 von 古丽乃再尔·斯热依力, 阿衣古丽·阿力木, 白羽嘉, 冯作山, 黄文书, 倪梁珏

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