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GABA处理延缓荔枝果皮褐变及与酚类物质变化的关系 GABA处理延缓荔枝果皮褐变及与酚类物质变化的关系
现代食品科技 Pub Date : 2023-10-26 DOI: 10.13982/j.mfst.1673-9078.2024.2.0065
黄世鑫 | 郑斯文 | 周颖钿 | 王凯 | 赵雷 | 刘旭伟 | 胡卓炎
{"title":"GABA处理延缓荔枝果皮褐变及与酚类物质变化的关系","authors":"黄世鑫 | 郑斯文 | 周颖钿 | 王凯 | 赵雷 | 刘旭伟 | 胡卓炎","doi":"10.13982/j.mfst.1673-9078.2024.2.0065","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.2.0065","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032518","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
复配多糖延缓面团消化及降低餐后血糖的作用 复配多糖延缓面团消化及降低餐后血糖的作用
现代食品科技 Pub Date : 2023-10-26 DOI: 10.13982/j.mfst.1673-9078.2024.2.1586
张玉荣 | 戴利君 | 张久亮
{"title":"复配多糖延缓面团消化及降低餐后血糖的作用","authors":"张玉荣 | 戴利君 | 张久亮","doi":"10.13982/j.mfst.1673-9078.2024.2.1586","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.2.1586","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032517","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
粗壮女贞及其产品营养成分与活性成分比较 粗壮女贞及其产品营养成分与活性成分比较
现代食品科技 Pub Date : 2023-10-26 DOI: 10.13982/j.mfst.1673-9078.2024.2.0261
张梦雪瑶 | 石志娇 | 阚欢 | 赵平 | 刘云 | 邱嘉丽 | 张德国
{"title":"粗壮女贞及其产品营养成分与活性成分比较","authors":"张梦雪瑶 | 石志娇 | 阚欢 | 赵平 | 刘云 | 邱嘉丽 | 张德国","doi":"10.13982/j.mfst.1673-9078.2024.2.0261","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.2.0261","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032516","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
酸枣仁皂苷A对抑郁小鼠行为及突触可塑性相关蛋白的作用 酸枣仁皂苷A对抑郁小鼠行为及突触可塑性相关蛋白的作用
现代食品科技 Pub Date : 2023-10-26 DOI: 10.13982/j.mfst.1673-9078.2024.2.0294
李会涛 | 李剑男 | 张桐 | 贡济宇
{"title":"酸枣仁皂苷A对抑郁小鼠行为及突触可塑性相关蛋白的作用","authors":"李会涛 | 李剑男 | 张桐 | 贡济宇","doi":"10.13982/j.mfst.1673-9078.2024.2.0294","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.2.0294","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032515","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
广金钱草不同极性萃取物体外降脂及降血糖活性的比较 广金钱草不同极性萃取物体外降脂及降血糖活性的比较
现代食品科技 Pub Date : 2023-10-26 DOI: 10.13982/j.mfst.1673-9078.2023.12.0047
张会香 | 汤霞利 | 林军全 | 陈海珊 | 林伟国 | 梁筱彬 | 李霞 | 关媛
{"title":"广金钱草不同极性萃取物体外降脂及降血糖活性的比较","authors":"张会香 | 汤霞利 | 林军全 | 陈海珊 | 林伟国 | 梁筱彬 | 李霞 | 关媛","doi":"10.13982/j.mfst.1673-9078.2023.12.0047","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.12.0047","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026660","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
茶多酚对植物乳杆菌的益生作用及其在发酵香肠中的应用 茶多酚对植物乳杆菌的益生作用及其在发酵香肠中的应用
现代食品科技 Pub Date : 2023-10-26 DOI: 10.13982/j.mfst.1673-9078.2023.12.0051
江福林 | 卢云浩 | 何强
{"title":"茶多酚对植物乳杆菌的益生作用及其在发酵香肠中的应用","authors":"江福林 | 卢云浩 | 何强","doi":"10.13982/j.mfst.1673-9078.2023.12.0051","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.12.0051","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026659","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
云南野生余甘子鞣花酸和漆黄素的减肥降脂作用 云南野生余甘子鞣花酸和漆黄素的减肥降脂作用
现代食品科技 Pub Date : 2023-10-09 DOI: 10.13982/j.mfst.1673-9078.2024.1.1193
林倩如 | 胡海娥 | 李学莉 | 马瑞婷 | 徐璐 | 刘果 | 邓晰文 | 侯韬 | 阚启鑫 | 陈宇立 | 曹庸
{"title":"云南野生余甘子鞣花酸和漆黄素的减肥降脂作用","authors":"林倩如 | 胡海娥 | 李学莉 | 马瑞婷 | 徐璐 | 刘果 | 邓晰文 | 侯韬 | 阚启鑫 | 陈宇立 | 曹庸","doi":"10.13982/j.mfst.1673-9078.2024.1.1193","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.1.1193","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032480","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
催熟过程中芒果浆营养成分及流变学性质变化 催熟过程中芒果浆营养成分及流变学性质变化
现代食品科技 Pub Date : 2023-10-08 DOI: 10.13982/j.mfst.1673-9078.2024.1.1481
胡隆孝 | 刘琳 | 谭葆瑶 | 赵雷 | 王凯
{"title":"催熟过程中芒果浆营养成分及流变学性质变化","authors":"胡隆孝 | 刘琳 | 谭葆瑶 | 赵雷 | 王凯","doi":"10.13982/j.mfst.1673-9078.2024.1.1481","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.1.1481","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032476","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
三种食物来源膳食纤维的理化性质与功能特性比较 三种食物来源膳食纤维的理化性质与功能特性比较
现代食品科技 Pub Date : 2023-10-08 DOI: 10.13982/j.mfst.1673-9078.2024.1.0118
张馨月 | 张民 | 邓梅 | 董丽红 | 马勤 | 贾栩超 | 陈燕霞 | 张瑞芬
{"title":"三种食物来源膳食纤维的理化性质与功能特性比较","authors":"张馨月 | 张民 | 邓梅 | 董丽红 | 马勤 | 贾栩超 | 陈燕霞 | 张瑞芬","doi":"10.13982/j.mfst.1673-9078.2024.1.0118","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.1.0118","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032475","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
红曲霉与植物乳杆菌发酵普洱茶的抗氧化活性比较 红曲霉与植物乳杆菌发酵普洱茶的抗氧化活性比较
现代食品科技 Pub Date : 2023-10-08 DOI: 10.13982/j.mfst.1673-9078.2024.1.0070
黄媛 | 于娟 | 江小丽 | 任玲 | 董蕊 | 鲁倩 | 王建飞 | 李亚莉 | 周红杰
{"title":"红曲霉与植物乳杆菌发酵普洱茶的抗氧化活性比较","authors":"黄媛 | 于娟 | 江小丽 | 任玲 | 董蕊 | 鲁倩 | 王建飞 | 李亚莉 | 周红杰","doi":"10.13982/j.mfst.1673-9078.2024.1.0070","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.1.0070","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032473","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
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