发布求助
文献互助 智能选刊 最新文献

现代食品科技最新文献

筛选
英文 中文
不同冷冻方式对芒果块冻结特性和品质的影响 不同冷冻方式对芒果块冻结特性和品质的影响
现代食品科技 Pub Date : 2023-06-08 DOI: 10.13982/j.mfst.1673-9078.2023.10.1195
李镜浩 | 张诗颖 | 程丽娜 | 余元善 | 彭健 | 李璐 | 安可婧 | 肖更生
{"title":"不同冷冻方式对芒果块冻结特性和品质的影响","authors":"李镜浩 | 张诗颖 | 程丽娜 | 余元善 | 彭健 | 李璐 | 安可婧 | 肖更生","doi":"10.13982/j.mfst.1673-9078.2023.10.1195","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.10.1195","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027248","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
梨渣可溶性膳食纤维提取工艺优化及功能特性分析 梨渣可溶性膳食纤维提取工艺优化及功能特性分析
现代食品科技 Pub Date : 2023-06-04 DOI: 10.13982/j.mfst.1673-9078.2024.3.0438
马凤 | 张振宇 | 陈启苗 | 牛佳佳 | 曹庸 | 苗建银
{"title":"梨渣可溶性膳食纤维提取工艺优化及功能特性分析","authors":"马凤 | 张振宇 | 陈启苗 | 牛佳佳 | 曹庸 | 苗建银","doi":"10.13982/j.mfst.1673-9078.2024.3.0438","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.3.0438","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032323","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
百年蔗红糖营养品质的综合评价分析 百年蔗红糖营养品质的综合评价分析
现代食品科技 Pub Date : 2023-05-29 DOI: 10.13982/j.mfst.1673-9078.2023.10.1298
刘泽银 | 许文 | 陆斌 | 黄小强 | 吴水生
{"title":"百年蔗红糖营养品质的综合评价分析","authors":"刘泽银 | 许文 | 陆斌 | 黄小强 | 吴水生","doi":"10.13982/j.mfst.1673-9078.2023.10.1298","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.10.1298","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027207","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
榆黄菇多糖提取工艺优化及其免疫调节活性评价 榆黄菇多糖提取工艺优化及其免疫调节活性评价
现代食品科技 Pub Date : 2023-05-29 DOI: 10.13982/j.mfst.1673-9078.2023.10.1409
文丁苑 | 梁双敏 | 国琦 | 宋晓晓 | 葛长荣 | 肖智超
{"title":"榆黄菇多糖提取工艺优化及其免疫调节活性评价","authors":"文丁苑 | 梁双敏 | 国琦 | 宋晓晓 | 葛长荣 | 肖智超","doi":"10.13982/j.mfst.1673-9078.2023.10.1409","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.10.1409","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027206","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
红参浓缩液对小鼠的抗氧化、免疫调节及降血糖作用 红参浓缩液对小鼠的抗氧化、免疫调节及降血糖作用
现代食品科技 Pub Date : 2023-05-29 DOI: 10.13982/j.mfst.1673-9078.2023.10.1436
王喆 | 朴美子 | 张志强 | 陈铁军
{"title":"红参浓缩液对小鼠的抗氧化、免疫调节及降血糖作用","authors":"王喆 | 朴美子 | 张志强 | 陈铁军","doi":"10.13982/j.mfst.1673-9078.2023.10.1436","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.10.1436","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027205","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
黄浆水在酿造酱油中的应用 黄浆水在酿造酱油中的应用
现代食品科技 Pub Date : 2023-05-11 DOI: 10.13982/j.mfst.1673-9078.2023.7.0002
杨春晖 | 王文平 | 续丹丹 | 鞠岩 | 许春艳 | 崔宇倩 | 吕小婷
{"title":"黄浆水在酿造酱油中的应用","authors":"杨春晖 | 王文平 | 续丹丹 | 鞠岩 | 许春艳 | 崔宇倩 | 吕小婷","doi":"10.13982/j.mfst.1673-9078.2023.7.0002","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.7.0002","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027110","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
益生菌发酵对姜制天麻活性成分及其抗氧化活性的影响 益生菌发酵对姜制天麻活性成分及其抗氧化活性的影响
现代食品科技 Pub Date : 2023-05-10 DOI: 10.13982/j.mfst.1673-9078.2024.2.0331
赖岚玉 | 李敏 | 赵文俊 | 黎攀 | 杜冰
{"title":"益生菌发酵对姜制天麻活性成分及其抗氧化活性的影响","authors":"赖岚玉 | 李敏 | 赵文俊 | 黎攀 | 杜冰","doi":"10.13982/j.mfst.1673-9078.2024.2.0331","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.2.0331","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032312","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
拐枣不同部位多糖的结构特征及活性分析 拐枣不同部位多糖的结构特征及活性分析
现代食品科技 Pub Date : 2023-05-04 DOI: 10.13982/j.mfst.1673-9078.2023.9.1233
王洁 | 毕金峰 | 吴群军 | 苟敏 | 周润生 | 陈芹芹
{"title":"拐枣不同部位多糖的结构特征及活性分析","authors":"王洁 | 毕金峰 | 吴群军 | 苟敏 | 周润生 | 陈芹芹","doi":"10.13982/j.mfst.1673-9078.2023.9.1233","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.9.1233","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027091","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
不同烹饪方式的羊肚菌在体外消化过程中营养成分溶出差异比较 不同烹饪方式的羊肚菌在体外消化过程中营养成分溶出差异比较
现代食品科技 Pub Date : 2023-05-04 DOI: 10.13982/j.mfst.1673-9078.2023.9.1013
薛淑静 | 卢琪 | 王轶 | 姚芬 | 史德芳 | 杨德
{"title":"不同烹饪方式的羊肚菌在体外消化过程中营养成分溶出差异比较","authors":"薛淑静 | 卢琪 | 王轶 | 姚芬 | 史德芳 | 杨德","doi":"10.13982/j.mfst.1673-9078.2023.9.1013","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.9.1013","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027089","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
中温联合二甲基二碳酸盐对荔枝原汁品质的影响 中温联合二甲基二碳酸盐对荔枝原汁品质的影响
现代食品科技 Pub Date : 2023-04-28 DOI: 10.13982/j.mfst.1673-9078.2023.9.1052
李镜浩 | 肖更生 | 徐玉娟 | 吴继军 | 余元善 | 李俊 | 邹波 | 徐庆
{"title":"中温联合二甲基二碳酸盐对荔枝原汁品质的影响","authors":"李镜浩 | 肖更生 | 徐玉娟 | 吴继军 | 余元善 | 李俊 | 邹波 | 徐庆","doi":"10.13982/j.mfst.1673-9078.2023.9.1052","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.9.1052","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027078","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