茶多酚对花生蛋白美拉德反应产物抗氧化性及加工特性的影响

河南工业大学学报(自然科学版) Pub Date : 2023-02-20 DOI:10.16433/j.1673-2383.2023.01.005
刘鑫慧 | 李华 | 轩滋 | 代娅 | 吴庆峰 | 刘心如
{"title":"茶多酚对花生蛋白美拉德反应产物抗氧化性及加工特性的影响","authors":"刘鑫慧 | 李华 | 轩滋 | 代娅 | 吴庆峰 | 刘心如","doi":"10.16433/j.1673-2383.2023.01.005","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"河南工业大学学报(自然科学版)","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.16433/j.1673-2383.2023.01.005","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
茶多酚对花生蛋白美拉德反应产物抗氧化性及加工特性的影响
本文章由计算机程序翻译，如有差异，请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
文献相关原料
公司名称产品信息其他信息采购帮参考价格
上海源叶 胰蛋白酶
￥28.00~￥311508.69
索莱宝 牛血清白蛋白
97%
￥27.00~￥90727.36
上海源叶 十二烷基硫酸钠（SDS）
￥18.00~￥32009.70
麦克林 2,2′-联氨-双（3-乙基苯并噻唑啉-6-磺酸）二胺盐（ABTS）
98%
￥44.00~￥18256.00
上海源叶 考马斯亮蓝 G-250
￥20.00~￥10044.90
上海源叶 风味蛋白酶
上海源叶 复合蛋白酶
麦克林 半胱氨酸盐酸盐
来源期刊
河南工业大学学报(自然科学版)
河南工业大学学报(自然科学版)
CiteScore
0.50
自引率
0.00%
发文量
4192
期刊介绍： Journal of Henan University of Technology (Natural Science Edition), founded in 1980, is a bimonthly scientific and technical journal featuring cereals, oils and foods. It focuses on the major strategies of national, industrial and Henan economic and social development, aims at the frontier of international cereal and oil science and technology, focuses on the research fields of cereal and oil processing, storage, storage and logistics equipment, grain information and quality and safety monitoring, builds an exchange platform for cereal and oil scientific research achievements, provides support for cereal and oil science and technology innovation and sustainable industrial development, and consolidates the theoretical foundation for the national food security guarantee system. It has been selected as a national Chinese core journal for 9 consecutive times since 1996. Since 2020, it has been selected in the World Journal Clout Index (WJCI) Report of Scientific and Technological Periodicals for 4 consecutive times, and it is also a Chinese core journal of science and technology, RCCSE China core academic journal. It has been listed as a regular source of internationally renowned search literature such as Elsevier-Scopus, Chemical Abstracts Service (CA), EBSCO database and Food Science and Technology Abstracts (FSTA) in the UK. The full text of the journal is available online through the publishing platforms of China National Knowledge Infrastructure, Wanfang Data, Vipshop Data and Super Star Journal Domain, serving readers worldwide.
期刊最新文献
超声改性对花生蛋白乳液凝胶荷载姜黄素性能的影响 脱脂大豆粉酥性饼干工艺优化及品质研究 超声辅助麦胚蛋白提取、酶解工艺优化及抗氧化性研究 食源性凝结芽孢杆菌的筛选及其降血糖、血脂功能评价 不同油温对辣椒油风味和辣度的影响
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们：info@booksci.cn
Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1