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产香酵母的筛选及桑葚酒发酵特性分析 产香酵母的筛选及桑葚酒发酵特性分析
食品科技 Pub Date : 2023-12-20 DOI: 10.13684/j.cnki.spkj.2023.12.004
赵书田 | 丁波 | 熊灵 | 林颖 | 吴浪 | 童隆浩 | 张文学
{"title":"产香酵母的筛选及桑葚酒发酵特性分析","authors":"赵书田 | 丁波 | 熊灵 | 林颖 | 吴浪 | 童隆浩 | 张文学","doi":"10.13684/j.cnki.spkj.2023.12.004","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.12.004","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026809","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-壳聚糖复合涂膜结合微冻对蕨菜保鲜效果的研究 茶多酚-壳聚糖复合涂膜结合微冻对蕨菜保鲜效果的研究
食品科技 Pub Date : 2023-12-20 DOI: 10.13684/j.cnki.spkj.2023.12.005
刘金玉 | 刘晓强 | 盛学文
{"title":"茶多酚-壳聚糖复合涂膜结合微冻对蕨菜保鲜效果的研究","authors":"刘金玉 | 刘晓强 | 盛学文","doi":"10.13684/j.cnki.spkj.2023.12.005","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.12.005","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026810","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
老山芹曲奇饼干的研制及品质分析 老山芹曲奇饼干的研制及品质分析
食品科技 Pub Date : 2023-12-20 DOI: 10.13684/j.cnki.spkj.2023.12.041
李家磊 | 高扬 | 管立军 | 严松 | 张晓磊 | 李波 | 周野 | 姚鑫淼
{"title":"老山芹曲奇饼干的研制及品质分析","authors":"李家磊 | 高扬 | 管立军 | 严松 | 张晓磊 | 李波 | 周野 | 姚鑫淼","doi":"10.13684/j.cnki.spkj.2023.12.041","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.12.041","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026812","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
酥梨汁乳酸菌发酵后真空浓缩对梨膏品质的影响 酥梨汁乳酸菌发酵后真空浓缩对梨膏品质的影响
食品科技 Pub Date : 2023-11-20 DOI: 10.13684/j.cnki.spkj.2023.11.005
张四普 | 杨文斌 | 崔巍 | 张柯 | 鲁云风 | 解远明 | 牛佳佳
{"title":"酥梨汁乳酸菌发酵后真空浓缩对梨膏品质的影响","authors":"张四普 | 杨文斌 | 崔巍 | 张柯 | 鲁云风 | 解远明 | 牛佳佳","doi":"10.13684/j.cnki.spkj.2023.11.005","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.11.005","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026702","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
葡萄籽中8种活性成分同时检测技术研究 葡萄籽中8种活性成分同时检测技术研究
食品科技 Pub Date : 2023-11-20 DOI: 10.13684/j.cnki.spkj.2023.11.018
牛灿杰 | 叶素丹 | 胡玉霞 | 周晓红
{"title":"葡萄籽中8种活性成分同时检测技术研究","authors":"牛灿杰 | 叶素丹 | 胡玉霞 | 周晓红","doi":"10.13684/j.cnki.spkj.2023.11.018","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.11.018","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026703","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
超声辅助-碱-酶法提取鲟鱼硫酸软骨素工艺及其结构分析 超声辅助-碱-酶法提取鲟鱼硫酸软骨素工艺及其结构分析
食品科技 Pub Date : 2023-10-20 DOI: 10.13684/j.cnki.spkj.2023.10.041
刘良禹 | 汪静汶 | 朱思洁 | 冉光耀 | 母砚城 | 刘旭东
{"title":"超声辅助-碱-酶法提取鲟鱼硫酸软骨素工艺及其结构分析","authors":"刘良禹 | 汪静汶 | 朱思洁 | 冉光耀 | 母砚城 | 刘旭东","doi":"10.13684/j.cnki.spkj.2023.10.041","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.10.041","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027793","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
不同漂烫、蒸制及冻存处理对菜用大豆贮藏和感官品质的影响 不同漂烫、蒸制及冻存处理对菜用大豆贮藏和感官品质的影响
食品科技 Pub Date : 2023-10-20 DOI: 10.13684/j.cnki.spkj.2023.10.005
代慧敏 | 董宇 | 李岩 | 支欢欢
{"title":"不同漂烫、蒸制及冻存处理对菜用大豆贮藏和感官品质的影响","authors":"代慧敏 | 董宇 | 李岩 | 支欢欢","doi":"10.13684/j.cnki.spkj.2023.10.005","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.10.005","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027795","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
2,4,2',4'-四羟基查尔酮协同抗坏血酸抑制双孢菇酶促褐变的研究 2,4,2',4'-四羟基查尔酮协同抗坏血酸抑制双孢菇酶促褐变的研究
食品科技 Pub Date : 2023-10-20 DOI: 10.13684/j.cnki.spkj.2023.10.031
陈军 | 陈怀宇 | 陈洪彬 | 郭凤仙 | 王宝贝 | 胡小华 | 郑宗平
{"title":"2,4,2',4'-四羟基查尔酮协同抗坏血酸抑制双孢菇酶促褐变的研究","authors":"陈军 | 陈怀宇 | 陈洪彬 | 郭凤仙 | 王宝贝 | 胡小华 | 郑宗平","doi":"10.13684/j.cnki.spkj.2023.10.031","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.10.031","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027796","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
大蒜多糖酶法辅助双水相提取工艺优化及抗氧化和降糖活性分析 大蒜多糖酶法辅助双水相提取工艺优化及抗氧化和降糖活性分析
食品科技 Pub Date : 2023-10-20 DOI: 10.13684/j.cnki.spkj.2023.10.033
李金婷 | 雍一丹 | 王雅楠 | 陈安徽 | 邵颖 | 尼再中
{"title":"大蒜多糖酶法辅助双水相提取工艺优化及抗氧化和降糖活性分析","authors":"李金婷 | 雍一丹 | 王雅楠 | 陈安徽 | 邵颖 | 尼再中","doi":"10.13684/j.cnki.spkj.2023.10.033","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.10.033","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027797","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
高产胞外多糖乳酸菌菌株的筛选及鉴定 高产胞外多糖乳酸菌菌株的筛选及鉴定
食品科技 Pub Date : 2023-10-20 DOI: 10.13684/j.cnki.spkj.2023.10.002
左凯悦 | 孙晓灵 | 王风懿 | 吴宝美 | 刘维仲 | 王斌斌
{"title":"高产胞外多糖乳酸菌菌株的筛选及鉴定","authors":"左凯悦 | 孙晓灵 | 王风懿 | 吴宝美 | 刘维仲 | 王斌斌","doi":"10.13684/j.cnki.spkj.2023.10.002","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.10.002","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027794","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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