发布求助
文献互助 智能选刊 最新文献

食品与发酵工业最新文献

筛选
英文 中文
多级双水相萃取木瓜蛋白酶的研究 多级双水相萃取木瓜蛋白酶的研究
食品与发酵工业 Pub Date : 2023-06-02 DOI: 10.13995/j.cnki.11-1802/ts.035787
朱恒伟 | 白新鹏 | 梁秋杨 | 钟泷彬 | 常会敏 | 陈运坤 | 乔振栓
{"title":"多级双水相萃取木瓜蛋白酶的研究","authors":"朱恒伟 | 白新鹏 | 梁秋杨 | 钟泷彬 | 常会敏 | 陈运坤 | 乔振栓","doi":"10.13995/j.cnki.11-1802/ts.035787","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035787","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
红米米糠非淀粉多糖的提取纯化与结构表征 红米米糠非淀粉多糖的提取纯化与结构表征
食品与发酵工业 Pub Date : 2023-06-02 DOI: 10.13995/j.cnki.11-1802/ts.035706
李雪超 | 赵建伟 | 周星 | 金征宇
{"title":"红米米糠非淀粉多糖的提取纯化与结构表征","authors":"李雪超 | 赵建伟 | 周星 | 金征宇","doi":"10.13995/j.cnki.11-1802/ts.035706","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035706","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
以柠檬果胶凝胶为基质的脂肪替代物的制备及其对黄油流变性的影响 以柠檬果胶凝胶为基质的脂肪替代物的制备及其对黄油流变性的影响
食品与发酵工业 Pub Date : 2023-06-01 DOI: 10.13995/j.cnki.11-1802/ts.035504
何雨婕 | 张巧 | 李贤 | 雷激
{"title":"以柠檬果胶凝胶为基质的脂肪替代物的制备及其对黄油流变性的影响","authors":"何雨婕 | 张巧 | 李贤 | 雷激","doi":"10.13995/j.cnki.11-1802/ts.035504","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035504","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
枳椇子多糖的酸提取工艺优化及其理化性质与抗氧化活性研究 枳椇子多糖的酸提取工艺优化及其理化性质与抗氧化活性研究
食品与发酵工业 Pub Date : 2023-06-01 DOI: 10.13995/j.cnki.11-1802/ts.035439
刘春阳 | 白金波 | 杨尚青 | 史进阳 | 秦亚敏 | 吴德玲 | 解松子
{"title":"枳椇子多糖的酸提取工艺优化及其理化性质与抗氧化活性研究","authors":"刘春阳 | 白金波 | 杨尚青 | 史进阳 | 秦亚敏 | 吴德玲 | 解松子","doi":"10.13995/j.cnki.11-1802/ts.035439","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035439","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
基于非靶向代谢组学分析辣木叶发酵前后营养物质及代谢物变化 基于非靶向代谢组学分析辣木叶发酵前后营养物质及代谢物变化
食品与发酵工业 Pub Date : 2023-05-26 DOI: 10.13995/j.cnki.11-1802/ts.035192
李曦明 | 温燕龙 | 杨雪莹 | 刘昱辉 | 李凌飞 | 田洋
{"title":"基于非靶向代谢组学分析辣木叶发酵前后营养物质及代谢物变化","authors":"李曦明 | 温燕龙 | 杨雪莹 | 刘昱辉 | 李凌飞 | 田洋","doi":"10.13995/j.cnki.11-1802/ts.035192","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035192","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
酶解鲍鱼肽特性及其抗氧化与调节免疫的研究 酶解鲍鱼肽特性及其抗氧化与调节免疫的研究
食品与发酵工业 Pub Date : 2023-05-25 DOI: 10.13995/j.cnki.11-1802/ts.035280
江新辉 | 江敏 | 谢永灿 | 张国强 | 蓝登杭 | 刘海霞 | 温海兰 | 江铭福
{"title":"酶解鲍鱼肽特性及其抗氧化与调节免疫的研究","authors":"江新辉 | 江敏 | 谢永灿 | 张国强 | 蓝登杭 | 刘海霞 | 温海兰 | 江铭福","doi":"10.13995/j.cnki.11-1802/ts.035280","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035280","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
PCR与G-四链体联用可视化鉴别人参与西洋参 PCR与G-四链体联用可视化鉴别人参与西洋参
食品与发酵工业 Pub Date : 2023-05-25 DOI: 10.13995/j.cnki.11-1802/ts.035709
刘墨祎 | 汪香君 | 汪洺卉 | 李迎 | 刘丽梅
{"title":"PCR与G-四链体联用可视化鉴别人参与西洋参","authors":"刘墨祎 | 汪香君 | 汪洺卉 | 李迎 | 刘丽梅","doi":"10.13995/j.cnki.11-1802/ts.035709","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035709","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
不同工艺处理对杏汁理化指标及挥发性物质成分的影响 不同工艺处理对杏汁理化指标及挥发性物质成分的影响
食品与发酵工业 Pub Date : 2023-05-25 DOI: 10.13995/j.cnki.11-1802/ts.035710
孔丽洁 | 冯作山 | 白羽嘉
{"title":"不同工艺处理对杏汁理化指标及挥发性物质成分的影响","authors":"孔丽洁 | 冯作山 | 白羽嘉","doi":"10.13995/j.cnki.11-1802/ts.035710","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035710","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
不同提取方式对山楂果渣可溶性膳食纤维结构及功能特性的影响 不同提取方式对山楂果渣可溶性膳食纤维结构及功能特性的影响
食品与发酵工业 Pub Date : 2023-05-25 DOI: 10.13995/j.cnki.11-1802/ts.035021
祖齐欣 | 王勇 | 刘素稳 | 徐永平 | 李淑英 | 王淑玉 | 常学东
{"title":"不同提取方式对山楂果渣可溶性膳食纤维结构及功能特性的影响","authors":"祖齐欣 | 王勇 | 刘素稳 | 徐永平 | 李淑英 | 王淑玉 | 常学东","doi":"10.13995/j.cnki.11-1802/ts.035021","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035021","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
新疆葡萄酒中的酚类物质对LO2细胞自噬的影响 新疆葡萄酒中的酚类物质对LO2细胞自噬的影响
食品与发酵工业 Pub Date : 2023-05-19 DOI: 10.13995/j.cnki.11-1802/ts.035591
王妍凌 | 陈杉彬 | 赵文梅 | 尹丽萍 | 黎进雪 | 张海鹏 | 张金萍 | 黄翠 | 吕嘉伟 | 武运 | 薛洁
{"title":"新疆葡萄酒中的酚类物质对LO2细胞自噬的影响","authors":"王妍凌 | 陈杉彬 | 赵文梅 | 尹丽萍 | 黎进雪 | 张海鹏 | 张金萍 | 黄翠 | 吕嘉伟 | 武运 | 薛洁","doi":"10.13995/j.cnki.11-1802/ts.035591","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035591","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信