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超声-抗坏血酸复合处理对新梨7号梨汁的褐变及营养品质的影响 超声-抗坏血酸复合处理对新梨7号梨汁的褐变及营养品质的影响
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.042
甘笑静 | 陈志周 | 李绍振 | 王春晓 | 李明初 | 季佳琪 | 王颉 | 牟建楼
{"title":"超声-抗坏血酸复合处理对新梨7号梨汁的褐变及营养品质的影响","authors":"甘笑静 | 陈志周 | 李绍振 | 王春晓 | 李明初 | 季佳琪 | 王颉 | 牟建楼","doi":"10.13684/j.cnki.spkj.2022.11.042","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.042","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069714","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
中华鳖肉水溶蛋白酶解工艺优化 中华鳖肉水溶蛋白酶解工艺优化
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.040
孙雪芹 | 廖彭莹 | 刘华宇 | 韦金锐 | 刘舒凌 | 陈俊 | 林燕媚 | 李锦清
{"title":"中华鳖肉水溶蛋白酶解工艺优化","authors":"孙雪芹 | 廖彭莹 | 刘华宇 | 韦金锐 | 刘舒凌 | 陈俊 | 林燕媚 | 李锦清","doi":"10.13684/j.cnki.spkj.2022.11.040","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.040","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069731","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
原花青素微胶囊制备工艺优化及性质分析 原花青素微胶囊制备工艺优化及性质分析
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.037
张欢 | 赵妍
{"title":"原花青素微胶囊制备工艺优化及性质分析","authors":"张欢 | 赵妍","doi":"10.13684/j.cnki.spkj.2022.11.037","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.037","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069750","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
超声波-微波协同提取苹果渣多酚工艺优化及其性能评价 超声波-微波协同提取苹果渣多酚工艺优化及其性能评价
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.017
张馨月 | 王济瀚 | 孙雯雯 | 张新华 | 李晓安 | 李富军
{"title":"超声波-微波协同提取苹果渣多酚工艺优化及其性能评价","authors":"张馨月 | 王济瀚 | 孙雯雯 | 张新华 | 李晓安 | 李富军","doi":"10.13684/j.cnki.spkj.2022.11.017","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.017","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069733","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
温度波动对番茄贮藏品质的影响研究 温度波动对番茄贮藏品质的影响研究
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.002
王梦雅 | 李海登 | 周聪 | 王晓东 | 姜瑜倩 | 李冀新 | 李喜宏 | 陈兰
{"title":"温度波动对番茄贮藏品质的影响研究","authors":"王梦雅 | 李海登 | 周聪 | 王晓东 | 姜瑜倩 | 李冀新 | 李喜宏 | 陈兰","doi":"10.13684/j.cnki.spkj.2022.11.002","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.002","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069713","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
离子色谱法测定酸汤中13种有机酸的分析方法 离子色谱法测定酸汤中13种有机酸的分析方法
食品科技
Pub Date : 2022-08-20 DOI: 10.13684/j.cnki.spkj.2022.08.029
龙四红 | 陈谢花 | 李红洲 | 徐丽红 | 黄家岭
{"title":"离子色谱法测定酸汤中13种有机酸的分析方法","authors":"龙四红 | 陈谢花 | 李红洲 | 徐丽红 | 黄家岭","doi":"10.13684/j.cnki.spkj.2022.08.029","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.08.029","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142070413","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
一号灵芝航天诱变菌株的筛选与鉴定 一号灵芝航天诱变菌株的筛选与鉴定
食品科技
Pub Date : 2022-08-20 DOI: 10.13684/j.cnki.spkj.2022.08.038
王雪婷 | 张振伟 | 龙泽雄 | 黄宇林 | 周伟坚 | 莫转林 | 莫美华
{"title":"一号灵芝航天诱变菌株的筛选与鉴定","authors":"王雪婷 | 张振伟 | 龙泽雄 | 黄宇林 | 周伟坚 | 莫转林 | 莫美华","doi":"10.13684/j.cnki.spkj.2022.08.038","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.08.038","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142070411","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
加工工序对莱阳梨清膏主要多酚的影响与控制 加工工序对莱阳梨清膏主要多酚的影响与控制
食品科技
Pub Date : 2022-08-20 DOI: 10.13684/j.cnki.spkj.2022.08.015
李国卿 | 董雪君 | 陈义伦
{"title":"加工工序对莱阳梨清膏主要多酚的影响与控制","authors":"李国卿 | 董雪君 | 陈义伦","doi":"10.13684/j.cnki.spkj.2022.08.015","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.08.015","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142070412","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
非生物胁迫对平菇抗氧化酶及NADPH氧化酶活性的影响 非生物胁迫对平菇抗氧化酶及NADPH氧化酶活性的影响
食品科技
Pub Date : 2022-07-20 DOI: 10.13684/j.cnki.spkj.2022.07.025
李银凤 | 刘晓柱
{"title":"非生物胁迫对平菇抗氧化酶及NADPH氧化酶活性的影响","authors":"李银凤 | 刘晓柱","doi":"10.13684/j.cnki.spkj.2022.07.025","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.07.025","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142070295","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
南极磷虾油纳米复合微胶囊制备、表征及其性质研究 南极磷虾油纳米复合微胶囊制备、表征及其性质研究
食品科技
Pub Date : 2022-07-20 DOI: 10.13684/j.cnki.spkj.2022.07.010
王帝 | 张海娇 | 冯晓梅 | 韩玉谦
{"title":"南极磷虾油纳米复合微胶囊制备、表征及其性质研究","authors":"王帝 | 张海娇 | 冯晓梅 | 韩玉谦","doi":"10.13684/j.cnki.spkj.2022.07.010","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.07.010","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142070304","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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