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基于感官喜爱度排序的广式佛手柑凉果的品质分析 基于感官喜爱度排序的广式佛手柑凉果的品质分析
农产品加工 Pub Date : 2022-06-30 DOI: 10.16693/j.cnki.1671-9646(X).2022.06.051
邓家棋 | 陈嘉澍 | 黄桂颖 | 冯卫华 | 雷梦琳 | 白卫东 | 安可靖 | 余元善 | 王辉 | 戴卓文 | 杨启财 | 杨婉媛
{"title":"基于感官喜爱度排序的广式佛手柑凉果的品质分析","authors":"邓家棋 | 陈嘉澍 | 黄桂颖 | 冯卫华 | 雷梦琳 | 白卫东 | 安可靖 | 余元善 | 王辉 | 戴卓文 | 杨启财 | 杨婉媛","doi":"10.16693/j.cnki.1671-9646(X).2022.06.051","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2022.06.051","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071094","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
软化前后菊苣根糖类物质含量的变化 软化前后菊苣根糖类物质含量的变化
农产品加工 Pub Date : 2022-05-30 DOI: 10.16693/j.cnki.1671-9646(X).2022.05.033
冯秀娟 | 任冰如 | 吕寒 | 孟秀花 | 刘艳 | 陈剑
{"title":"软化前后菊苣根糖类物质含量的变化","authors":"冯秀娟 | 任冰如 | 吕寒 | 孟秀花 | 刘艳 | 陈剑","doi":"10.16693/j.cnki.1671-9646(X).2022.05.033","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2022.05.033","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071069","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
香蕉芒果复合果浆酶解工艺的优化 香蕉芒果复合果浆酶解工艺的优化
农产品加工 Pub Date : 2022-04-30 DOI: 10.16693/j.cnki.1671-9646(X).2022.04.036
陈铭中 | 钟旭美 | 孔令开 | 叶颖娴 | 陈勇
{"title":"香蕉芒果复合果浆酶解工艺的优化","authors":"陈铭中 | 钟旭美 | 孔令开 | 叶颖娴 | 陈勇","doi":"10.16693/j.cnki.1671-9646(X).2022.04.036","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2022.04.036","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069969","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
芦荟复配茶多酚和维C对小鼠免疫力的影响 芦荟复配茶多酚和维C对小鼠免疫力的影响
农产品加工 Pub Date : 2022-04-30 DOI: 10.16693/j.cnki.1671-9646(X).2022.04.032
申开泽 | 万庆家 | 熊宇 | 张应龙 | 刘莎
{"title":"芦荟复配茶多酚和维C对小鼠免疫力的影响","authors":"申开泽 | 万庆家 | 熊宇 | 张应龙 | 刘莎","doi":"10.16693/j.cnki.1671-9646(X).2022.04.032","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2022.04.032","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069967","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
纳豆大蒜酱工艺研究与分析 纳豆大蒜酱工艺研究与分析
农产品加工 Pub Date : 2022-04-30 DOI: 10.16693/j.cnki.1671-9646(X).2022.04.035
杨传慧 | 何晓雯 | 徐林通 | 赵清涟 | 侯进慧 | 李勇
{"title":"纳豆大蒜酱工艺研究与分析","authors":"杨传慧 | 何晓雯 | 徐林通 | 赵清涟 | 侯进慧 | 李勇","doi":"10.16693/j.cnki.1671-9646(X).2022.04.035","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2022.04.035","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069968","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
古法红糖中多酚化合物的检测分析 古法红糖中多酚化合物的检测分析
农产品加工 Pub Date : 2021-11-15 DOI: 10.16693/j.cnki.1671-9646(X).2021.11.019
范俐 | 屈艳 | 姜咸彪 | 杨武祯 | 谭云霞
{"title":"古法红糖中多酚化合物的检测分析","authors":"范俐 | 屈艳 | 姜咸彪 | 杨武祯 | 谭云霞","doi":"10.16693/j.cnki.1671-9646(X).2021.11.019","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2021.11.019","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142064123","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
乳酸菌发酵人参香肠理化特性及其工艺优化 乳酸菌发酵人参香肠理化特性及其工艺优化
农产品加工 Pub Date : 2021-08-30 DOI: 10.16693/j.cnki.1671-9646(X).2021.08.041
李雪倩 | 赵嘉楠 | 武思佳 | 黄延军 | 庄红
{"title":"乳酸菌发酵人参香肠理化特性及其工艺优化","authors":"李雪倩 | 赵嘉楠 | 武思佳 | 黄延军 | 庄红","doi":"10.16693/j.cnki.1671-9646(X).2021.08.041","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2021.08.041","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142060336","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
蒲公英多糖的分级醇沉及其降血糖和抗氧化活性研究 蒲公英多糖的分级醇沉及其降血糖和抗氧化活性研究
农产品加工 Pub Date : 2021-04-15 DOI: 10.16693/j.cnki.1671-9646(X).2021.04.001
郭慧静 | 陈国刚 | 赵志永
{"title":"蒲公英多糖的分级醇沉及其降血糖和抗氧化活性研究","authors":"郭慧静 | 陈国刚 | 赵志永","doi":"10.16693/j.cnki.1671-9646(X).2021.04.001","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2021.04.001","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142063303","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
面团形成和发酵过程中营养物质的变化规律及调控 面团形成和发酵过程中营养物质的变化规律及调控
农产品加工 Pub Date : 2021-02-28 DOI: 10.16693/j.cnki.1671-9646(X).2021.02.033
郭兴凤 | 石长硕 | 阎欣 | 任聪 | 董梦飞 | 赵方园
{"title":"面团形成和发酵过程中营养物质的变化规律及调控","authors":"郭兴凤 | 石长硕 | 阎欣 | 任聪 | 董梦飞 | 赵方园","doi":"10.16693/j.cnki.1671-9646(X).2021.02.033","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2021.02.033","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142063770","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
绿豆皮牡荆素提取工艺优化及其抗氧化活性研究 绿豆皮牡荆素提取工艺优化及其抗氧化活性研究
农产品加工 Pub Date : 2020-09-15 DOI: 10.16693/j.cnki.1671-9646(X).2020.09.010
杜冠尚 | 罗磊 | 张向辉 | 夏迎利 | 段雪莹
{"title":"绿豆皮牡荆素提取工艺优化及其抗氧化活性研究","authors":"杜冠尚 | 罗磊 | 张向辉 | 夏迎利 | 段雪莹","doi":"10.16693/j.cnki.1671-9646(X).2020.09.010","DOIUrl":"https://doi.org/10.16693/j.cnki.1671-9646(X).2020.09.010","url":null,"abstract":"","PeriodicalId":64497,"journal":{"name":"农产品加工","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142059460","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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