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基于刃天青的电化学方波伏安法快速鉴别大肠杆菌的耐药性 基于刃天青的电化学方波伏安法快速鉴别大肠杆菌的耐药性
食品与机械 Pub Date : 2024-04-28 DOI: 10.13652/j.spjx.1003.5788.2024.60019
戚楚楚 | 卢礼生 | 任佳丽 | 周凯 | 张馨方 | 张紫莺
{"title":"基于刃天青的电化学方波伏安法快速鉴别大肠杆菌的耐药性","authors":"戚楚楚 | 卢礼生 | 任佳丽 | 周凯 | 张馨方 | 张紫莺","doi":"10.13652/j.spjx.1003.5788.2024.60019","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2024.60019","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033390","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
高降糖活性柠檬皮多糖制备工艺优化及结构表征 高降糖活性柠檬皮多糖制备工艺优化及结构表征
食品与机械 Pub Date : 2024-04-28 DOI: 10.13652/j.spjx.1003.5788.2023.81046
蒋忠桂 | 李迪 | 李开凤 | 马莉 | 顾欣
{"title":"高降糖活性柠檬皮多糖制备工艺优化及结构表征","authors":"蒋忠桂 | 李迪 | 李开凤 | 马莉 | 顾欣","doi":"10.13652/j.spjx.1003.5788.2023.81046","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2023.81046","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033392","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
基于稻谷加温加湿技术的γ-氨基丁酸富化 基于稻谷加温加湿技术的γ-氨基丁酸富化
食品与机械 Pub Date : 2024-04-28 DOI: 10.13652/j.spjx.1003.5788.2024.60036
徐斌 | 米行琼 | 白琼 | 徐金龙 | 刘淑一
{"title":"基于稻谷加温加湿技术的γ-氨基丁酸富化","authors":"徐斌 | 米行琼 | 白琼 | 徐金龙 | 刘淑一","doi":"10.13652/j.spjx.1003.5788.2024.60036","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2024.60036","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033387","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
基于蒸制处理的黄精麻味物质研究 基于蒸制处理的黄精麻味物质研究
食品与机械 Pub Date : 2024-04-28 DOI: 10.13652/j.spjx.1003.5788.2023.81253
王家璇 | 王锋 | 李清明 | 李文佳 | 苏小军
{"title":"基于蒸制处理的黄精麻味物质研究","authors":"王家璇 | 王锋 | 李清明 | 李文佳 | 苏小军","doi":"10.13652/j.spjx.1003.5788.2023.81253","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2023.81253","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033383","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
机械加工对燕麦β-葡聚糖理化特性及体外发酵的影响 机械加工对燕麦β-葡聚糖理化特性及体外发酵的影响
食品与机械 Pub Date : 2024-04-28 DOI: 10.13652/j.spjx.1003.5788.2024.80202
李航 | 王晶 | 程安玮 | 王旭峰 | 罗凯云
{"title":"机械加工对燕麦β-葡聚糖理化特性及体外发酵的影响","authors":"李航 | 王晶 | 程安玮 | 王旭峰 | 罗凯云","doi":"10.13652/j.spjx.1003.5788.2024.80202","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2024.80202","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033388","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
九香虫的营养评价及酶解多肽制备工艺优化 九香虫的营养评价及酶解多肽制备工艺优化
食品与机械 Pub Date : 2024-04-28 DOI: 10.13652/j.spjx.1003.5788.2023.80507
李家旭 | 杨扬 | 王璧莹 | 黎攀 | 杜冰
{"title":"九香虫的营养评价及酶解多肽制备工艺优化","authors":"李家旭 | 杨扬 | 王璧莹 | 黎攀 | 杜冰","doi":"10.13652/j.spjx.1003.5788.2023.80507","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2023.80507","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033382","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
几种黑豆成分、体外抗氧化及酶抑制作用对比 几种黑豆成分、体外抗氧化及酶抑制作用对比
食品与机械 Pub Date : 2024-03-28 DOI: 10.13652/j.spjx.1003.5788.2023.80044
党玉婷 | 张彦 | 井波鑫 | 苏晓萌 | 柴希艳
{"title":"几种黑豆成分、体外抗氧化及酶抑制作用对比","authors":"党玉婷 | 张彦 | 井波鑫 | 苏晓萌 | 柴希艳","doi":"10.13652/j.spjx.1003.5788.2023.80044","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2023.80044","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033064","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
石屏臭豆腐来源的高产蛋白酶菌株筛选及酶学特性研究 石屏臭豆腐来源的高产蛋白酶菌株筛选及酶学特性研究
食品与机械 Pub Date : 2024-03-28 DOI: 10.13652/j.spjx.1003.5788.2023.80813
刘超 | 赵良忠 | 王瑶琼 | 李明 | 冯绪忠
{"title":"石屏臭豆腐来源的高产蛋白酶菌株筛选及酶学特性研究","authors":"刘超 | 赵良忠 | 王瑶琼 | 李明 | 冯绪忠","doi":"10.13652/j.spjx.1003.5788.2023.80813","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2023.80813","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033062","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
黄皮不同部位多糖的结构特性及体外降血糖活性 黄皮不同部位多糖的结构特性及体外降血糖活性
食品与机械 Pub Date : 2024-03-28 DOI: 10.13652/j.spjx.1003.5788.2023.80804
何俊叶 | 刘成 | 于宠洋 | 孙朋朋 | 任圆圆
{"title":"黄皮不同部位多糖的结构特性及体外降血糖活性","authors":"何俊叶 | 刘成 | 于宠洋 | 孙朋朋 | 任圆圆","doi":"10.13652/j.spjx.1003.5788.2023.80804","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2023.80804","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033063","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
限制性酶解结合糖基化改性对大豆分离蛋白乳化性质的影响 限制性酶解结合糖基化改性对大豆分离蛋白乳化性质的影响
食品与机械 Pub Date : 2024-03-28 DOI: 10.13652/j.spjx.1003.5788.2023.80618
李琳 | 孙一熙 | 秦文 | 张清
{"title":"限制性酶解结合糖基化改性对大豆分离蛋白乳化性质的影响","authors":"李琳 | 孙一熙 | 秦文 | 张清","doi":"10.13652/j.spjx.1003.5788.2023.80618","DOIUrl":"https://doi.org/10.13652/j.spjx.1003.5788.2023.80618","url":null,"abstract":"","PeriodicalId":67216,"journal":{"name":"食品与机械","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033057","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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