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
超声辅助低温固态渗透脱水制备茉莉花风味糖浆工艺优化及品质分析 超声辅助低温固态渗透脱水制备茉莉花风味糖浆工艺优化及品质分析
现代食品科技 Pub Date : 2023-04-28 DOI: 10.13982/j.mfst.1673-9078.2023.9.1136
侯丽冉 | 张志明 | 胡娜 | 余俊哲 | 谢彩锋
{"title":"超声辅助低温固态渗透脱水制备茉莉花风味糖浆工艺优化及品质分析","authors":"侯丽冉 | 张志明 | 胡娜 | 余俊哲 | 谢彩锋","doi":"10.13982/j.mfst.1673-9078.2023.9.1136","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.9.1136","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":"142027075","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
兰茂牛肝菌酶解液的制备工艺优化及滋味评价 兰茂牛肝菌酶解液的制备工艺优化及滋味评价
现代食品科技 Pub Date : 2023-04-28 DOI: 10.13982/j.mfst.1673-9078.2023.9.1113
张沙沙 | 杨宁 | 张微思 | 罗晓莉 | 周锫 | 曹晶晶 | 孙达锋
{"title":"兰茂牛肝菌酶解液的制备工艺优化及滋味评价","authors":"张沙沙 | 杨宁 | 张微思 | 罗晓莉 | 周锫 | 曹晶晶 | 孙达锋","doi":"10.13982/j.mfst.1673-9078.2023.9.1113","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.9.1113","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":"142027074","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
金花茶粉添加量对馒头品质及抗氧化性的比较分析 金花茶粉添加量对馒头品质及抗氧化性的比较分析
现代食品科技 Pub Date : 2023-04-17 DOI: 10.13982/j.mfst.1673-9078.2023.8.1198
杜密英 | 戴瑞 | 李杰 | 付晶晶 | 黄典亮 | 王敬涵
{"title":"金花茶粉添加量对馒头品质及抗氧化性的比较分析","authors":"杜密英 | 戴瑞 | 李杰 | 付晶晶 | 黄典亮 | 王敬涵","doi":"10.13982/j.mfst.1673-9078.2023.8.1198","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.8.1198","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026976","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
电商物流过程中温度波动对鮰鱼片冷藏品质的变化 电商物流过程中温度波动对鮰鱼片冷藏品质的变化
现代食品科技 Pub Date : 2023-04-11 DOI: 10.13982/j.mfst.1673-9078.2023.8.0855
王雪莉 | 张婉 | 徐云强 | 汪兰 | 丁安子 | 石柳 | 吴文锦 | 陈胜 | 孙卫青 | 熊光权
{"title":"电商物流过程中温度波动对鮰鱼片冷藏品质的变化","authors":"王雪莉 | 张婉 | 徐云强 | 汪兰 | 丁安子 | 石柳 | 吴文锦 | 陈胜 | 孙卫青 | 熊光权","doi":"10.13982/j.mfst.1673-9078.2023.8.0855","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.8.0855","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026939","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
灰树花多糖对多囊卵巢综合征大鼠症状的改善作用 灰树花多糖对多囊卵巢综合征大鼠症状的改善作用
现代食品科技 Pub Date : 2023-04-10 DOI: 10.13982/j.mfst.1673-9078.2023.8.1178
种超杰 | 吴亚琪 | 董哲文 | 李婉萤 | 钟淑媚 | 王子娴 | 周燕园 | 宋家乐
{"title":"灰树花多糖对多囊卵巢综合征大鼠症状的改善作用","authors":"种超杰 | 吴亚琪 | 董哲文 | 李婉萤 | 钟淑媚 | 王子娴 | 周燕园 | 宋家乐","doi":"10.13982/j.mfst.1673-9078.2023.8.1178","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.8.1178","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026937","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
荔枝果渣可溶性膳食纤维去结合酚前后结构和功能性质的比较 荔枝果渣可溶性膳食纤维去结合酚前后结构和功能性质的比较
现代食品科技 Pub Date : 2023-04-10 DOI: 10.13982/j.mfst.1673-9078.2023.8.0988
许涵婷 | 唐语谦 | 胡腾根 | 余元善 | 杨继国 | 陈晓维
{"title":"荔枝果渣可溶性膳食纤维去结合酚前后结构和功能性质的比较","authors":"许涵婷 | 唐语谦 | 胡腾根 | 余元善 | 杨继国 | 陈晓维","doi":"10.13982/j.mfst.1673-9078.2023.8.0988","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.8.0988","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026935","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
不同酶改性木薯淀粉及其结构分析 不同酶改性木薯淀粉及其结构分析
现代食品科技 Pub Date : 2023-04-10 DOI: 10.13982/j.mfst.1673-9078.2023.8.0966
吴儒龙 | 刘钰馨 | 梁泽升 | 廖梁燕 | 李媛媛
{"title":"不同酶改性木薯淀粉及其结构分析","authors":"吴儒龙 | 刘钰馨 | 梁泽升 | 廖梁燕 | 李媛媛","doi":"10.13982/j.mfst.1673-9078.2023.8.0966","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.8.0966","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026934","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
LED蓝色光照结合气调包装不同品种荔枝采后品质的比较 LED蓝色光照结合气调包装不同品种荔枝采后品质的比较
现代食品科技 Pub Date : 2023-04-10 DOI: 10.13982/j.mfst.1673-9078.2023.8.1459
蒋汉蓉 | 陈于陇 | 陈飞平 | 周子康 | 张嘉骏 | 罗政
{"title":"LED蓝色光照结合气调包装不同品种荔枝采后品质的比较","authors":"蒋汉蓉 | 陈于陇 | 陈飞平 | 周子康 | 张嘉骏 | 罗政","doi":"10.13982/j.mfst.1673-9078.2023.8.1459","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.8.1459","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026933","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
不同品种蚕豆发酵甜瓣子非挥发性风味物质对比分析 不同品种蚕豆发酵甜瓣子非挥发性风味物质对比分析
现代食品科技 Pub Date : 2023-04-10 DOI: 10.13982/j.mfst.1673-9078.2023.8.1133
蒋四强 | 李雄波 | 邓维琴 | 范智义 | 李恒 | 卢付清 | 李益恩 | 李龙 | 王泽亮 | 陈功
{"title":"不同品种蚕豆发酵甜瓣子非挥发性风味物质对比分析","authors":"蒋四强 | 李雄波 | 邓维琴 | 范智义 | 李恒 | 卢付清 | 李益恩 | 李龙 | 王泽亮 | 陈功","doi":"10.13982/j.mfst.1673-9078.2023.8.1133","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.8.1133","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026930","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
槲皮素和NaCl添加量对牦牛肉饼蛋白质和脂质氧化的影响 槲皮素和NaCl添加量对牦牛肉饼蛋白质和脂质氧化的影响
现代食品科技 Pub Date : 2023-04-04 DOI: 10.13982/j.mfst.1673-9078.2023.11.1347
陈寒霜露 | 骆卓伶 | 潘坤 | 马源 | 唐善虎 | 李思宁 | 田木
{"title":"槲皮素和NaCl添加量对牦牛肉饼蛋白质和脂质氧化的影响","authors":"陈寒霜露 | 骆卓伶 | 潘坤 | 马源 | 唐善虎 | 李思宁 | 田木","doi":"10.13982/j.mfst.1673-9078.2023.11.1347","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.11.1347","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026576","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