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渤海大学学报(自然科学版)最新文献

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复合磷酸盐对海鲈鱼保水性及体外消化特性的影响 复合磷酸盐对海鲈鱼保水性及体外消化特性的影响
渤海大学学报(自然科学版) Pub Date : 2020-01-01 DOI: 10.27190/d.cnki.gjzsc.2020.000769
郭祉含
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引用次数: 0
ZnO/肉桂醛/茶多酚-聚乳酸同轴纳米纤维膜对水产品腐败希瓦氏菌的抗菌机制研究 ZnO/肉桂醛/茶多酚-聚乳酸同轴纳米纤维膜对水产品腐败希瓦氏菌的抗菌机制研究
渤海大学学报(自然科学版) Pub Date : 2020-01-01 DOI: 10.27190/d.cnki.gjzsc.2020.000756
韩英
{"title":"ZnO/肉桂醛/茶多酚-聚乳酸同轴纳米纤维膜对水产品腐败希瓦氏菌的抗菌机制研究","authors":"韩英","doi":"10.27190/d.cnki.gjzsc.2020.000756","DOIUrl":"https://doi.org/10.27190/d.cnki.gjzsc.2020.000756","url":null,"abstract":"","PeriodicalId":56857,"journal":{"name":"渤海大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142060778","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
儿茶素对鱿鱼氧化三甲胺脱甲基酶的抑制机理及对鱿鱼蛋白功能特性的影响 儿茶素对鱿鱼氧化三甲胺脱甲基酶的抑制机理及对鱿鱼蛋白功能特性的影响
渤海大学学报(自然科学版) Pub Date : 2020-01-01 DOI: 10.27190/d.cnki.gjzsc.2020.000758
宋素珍
{"title":"儿茶素对鱿鱼氧化三甲胺脱甲基酶的抑制机理及对鱿鱼蛋白功能特性的影响","authors":"宋素珍","doi":"10.27190/d.cnki.gjzsc.2020.000758","DOIUrl":"https://doi.org/10.27190/d.cnki.gjzsc.2020.000758","url":null,"abstract":"","PeriodicalId":56857,"journal":{"name":"渤海大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142060779","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
蒸制和炸制对海鲈鱼肌肉品质及体外消化特性的影响 蒸制和炸制对海鲈鱼肌肉品质及体外消化特性的影响
渤海大学学报(自然科学版) Pub Date : 2020-01-01 DOI: 10.27190/d.cnki.gjzsc.2020.000774
冯媛
{"title":"蒸制和炸制对海鲈鱼肌肉品质及体外消化特性的影响","authors":"冯媛","doi":"10.27190/d.cnki.gjzsc.2020.000774","DOIUrl":"https://doi.org/10.27190/d.cnki.gjzsc.2020.000774","url":null,"abstract":"","PeriodicalId":56857,"journal":{"name":"渤海大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142060808","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
掺杂柞蚕丝肽合成MCM-41介孔分子筛 掺杂柞蚕丝肽合成MCM-41介孔分子筛
渤海大学学报(自然科学版) Pub Date : 2011-12-15 DOI: 10.13831/j.cnki.issn.1673-0569.2011.04.007
杨慧 | 程磊 | 吕明霞 | 鲁奇林
{"title":"掺杂柞蚕丝肽合成MCM-41介孔分子筛","authors":"杨慧 | 程磊 | 吕明霞 | 鲁奇林","doi":"10.13831/j.cnki.issn.1673-0569.2011.04.007","DOIUrl":"https://doi.org/10.13831/j.cnki.issn.1673-0569.2011.04.007","url":null,"abstract":"","PeriodicalId":56857,"journal":{"name":"渤海大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2011-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142042758","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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