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甜菜根黄酮提取工艺优化及其抗运动疲劳效果研究 甜菜根黄酮提取工艺优化及其抗运动疲劳效果研究
食品科技 Pub Date : 2024-06-20 DOI: 10.13684/j.cnki.spkj.2024.06.040
雷昌贵 | 韩延歌 | 孟宇竹 | 王丽娜
{"title":"甜菜根黄酮提取工艺优化及其抗运动疲劳效果研究","authors":"雷昌贵 | 韩延歌 | 孟宇竹 | 王丽娜","doi":"10.13684/j.cnki.spkj.2024.06.040","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.06.040","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033154","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
不同海参糖肽的制备及其对鲅鱼鱼糜凝胶品质的影响 不同海参糖肽的制备及其对鲅鱼鱼糜凝胶品质的影响
食品科技 Pub Date : 2024-05-20 DOI: 10.13684/j.cnki.spkj.2024.05.024
李瑶瑶 | 金圣涵 | 翟瑞意 | 李英美 | 李婷婷 | 韩玲钰
{"title":"不同海参糖肽的制备及其对鲅鱼鱼糜凝胶品质的影响","authors":"李瑶瑶 | 金圣涵 | 翟瑞意 | 李英美 | 李婷婷 | 韩玲钰","doi":"10.13684/j.cnki.spkj.2024.05.024","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.05.024","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033464","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
富含γ-氨基丁酸酵母抽提物酶解工艺的研究 富含γ-氨基丁酸酵母抽提物酶解工艺的研究
食品科技 Pub Date : 2024-05-20 DOI: 10.13684/j.cnki.spkj.2024.05.042
胥怀 | 郑重 | 李库 | 龚大春
{"title":"富含γ-氨基丁酸酵母抽提物酶解工艺的研究","authors":"胥怀 | 郑重 | 李库 | 龚大春","doi":"10.13684/j.cnki.spkj.2024.05.042","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.05.042","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033466","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
11种加工食品中多种核苷/核苷酸同步定量分析的超高效液相色谱-质谱法方法建立 11种加工食品中多种核苷/核苷酸同步定量分析的超高效液相色谱-质谱法方法建立
食品科技 Pub Date : 2024-05-20 DOI: 10.13684/j.cnki.spkj.2024.05.039
洪文龙 | 杜若滢 | 顾会会 | 卢永翎 | 吕丽爽 | 戴照琪
{"title":"11种加工食品中多种核苷/核苷酸同步定量分析的超高效液相色谱-质谱法方法建立","authors":"洪文龙 | 杜若滢 | 顾会会 | 卢永翎 | 吕丽爽 | 戴照琪","doi":"10.13684/j.cnki.spkj.2024.05.039","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.05.039","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033467","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技术的不同季节信阳白茶品质分析 基于非靶向代谢组学技术的不同季节信阳白茶品质分析
食品科技 Pub Date : 2024-05-20 DOI: 10.13684/j.cnki.spkj.2024.05.001
孔亚帅 | 卫艺炜 | 万亚欣 | 王晶晶 | 姚慧敏 | 尹鹏 | 王子浩 | 郭桂义
{"title":"基于非靶向代谢组学技术的不同季节信阳白茶品质分析","authors":"孔亚帅 | 卫艺炜 | 万亚欣 | 王晶晶 | 姚慧敏 | 尹鹏 | 王子浩 | 郭桂义","doi":"10.13684/j.cnki.spkj.2024.05.001","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.05.001","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033463","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
青海地区蚕豆与豌豆主要品种淀粉特性研究 青海地区蚕豆与豌豆主要品种淀粉特性研究
食品科技 Pub Date : 2024-05-20 DOI: 10.13684/j.cnki.spkj.2024.05.027
王杰儒 | 白琴波 | 武昌 | 张莹莹 | 李生楷 | 栾广忠
{"title":"青海地区蚕豆与豌豆主要品种淀粉特性研究","authors":"王杰儒 | 白琴波 | 武昌 | 张莹莹 | 李生楷 | 栾广忠","doi":"10.13684/j.cnki.spkj.2024.05.027","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.05.027","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033465","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
谷胱甘肽添加对蓝莓果酱品质的影响 谷胱甘肽添加对蓝莓果酱品质的影响
食品科技 Pub Date : 2024-04-20 DOI: 10.13684/j.cnki.spkj.2024.04.037
朱志方 | 王赫 | 朱明明
{"title":"谷胱甘肽添加对蓝莓果酱品质的影响","authors":"朱志方 | 王赫 | 朱明明","doi":"10.13684/j.cnki.spkj.2024.04.037","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.04.037","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033348","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
基于大鲵皮蛋白肽酱香酒抗氧化性研究 基于大鲵皮蛋白肽酱香酒抗氧化性研究
食品科技 Pub Date : 2024-04-20 DOI: 10.13684/j.cnki.spkj.2024.04.030
张博程 | 张鹏 | 卿玥 | 随坤宇 | 余达威 | 夏文水 | 喻仕瑞
{"title":"基于大鲵皮蛋白肽酱香酒抗氧化性研究","authors":"张博程 | 张鹏 | 卿玥 | 随坤宇 | 余达威 | 夏文水 | 喻仕瑞","doi":"10.13684/j.cnki.spkj.2024.04.030","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.04.030","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033347","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
不同相对湿度处理对牛肉解冻效果的影响 不同相对湿度处理对牛肉解冻效果的影响
食品科技 Pub Date : 2024-04-20 DOI: 10.13684/j.cnki.spkj.2024.04.016
付慧鑫 | 乔雪 | 乔雅洁 | 孟新涛 | 张婷 | 潘俨
{"title":"不同相对湿度处理对牛肉解冻效果的影响","authors":"付慧鑫 | 乔雪 | 乔雅洁 | 孟新涛 | 张婷 | 潘俨","doi":"10.13684/j.cnki.spkj.2024.04.016","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.04.016","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033346","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
高压均质处理对鹰嘴豆分离蛋白理化特性的影响 高压均质处理对鹰嘴豆分离蛋白理化特性的影响
食品科技 Pub Date : 2024-03-20 DOI: 10.13684/j.cnki.spkj.2024.03.026
崔露平 | 梅燕茹 | 石玮 | 张春兰
{"title":"高压均质处理对鹰嘴豆分离蛋白理化特性的影响","authors":"崔露平 | 梅燕茹 | 石玮 | 张春兰","doi":"10.13684/j.cnki.spkj.2024.03.026","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.03.026","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033017","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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