Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 14
Results: 44
应用高通量测序技术检测小麦储藏过程中真菌群落的变化.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 109, doi. 10.7506/spkx1002-6630-20190526-309
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Oleosin蛋白和磷脂酰胆碱相互作用对重组油体乳液稳定性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 42, doi. 10.7506/spkx1002-6630-20190527-324
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ARTP-DES连续诱变选育高产ε-聚赖氨酸突变株.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 131, doi. 10.7506/spkx1002-6630-20190517-191
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控制桃果实采后病害拮抗酵母的筛选及其固体制剂的制备.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 210, doi. 10.7506/spkx1002-6630-20190530-379
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菠萝蜜果醋发酵菌种的选育及发酵特性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 183, doi. 10.7506/spkx1002-6630-20190604-034
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蜂房哈夫尼菌群体感应对其生物膜及泳动性的调控作用.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 169, doi. 10.7506/spkx1002-6630-20190624-288
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烟曲霉单宁酶Kex2位点突变及酶学特性表征.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 124, doi. 10.7506/spkx1002-6630-20190611-111
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甲醇芽孢杆菌蛋白酶的水解特性及酪蛋白水解产物活性分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 153, doi. 10.7506/spkx1002-6630-20190629-398
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树枝状表面增强拉曼散射基底制备及孔雀石绿痕量检测.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 294, doi. 10.7506/spkx1002-6630-20190326-342
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- Article
辣根过氧化物酶催化阿魏酸交联果胶物化特性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 9, doi. 10.7506/spkx1002-6630-20190729-399
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- Article
清除蜡样芽孢杆菌生物被膜的CIP程序优化.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 138, doi. 10.7506/spkx1002-6630-20190719-247
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iKnife智能刀-快速蒸发离子化质谱实时检测空气油炸带鱼的脂质组学品质特征.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 314, doi. 10.7506/spkx1002-6630-20190731-428
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纳米铜/低密度聚乙烯复合膜在乳制品中的铜迁移.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 321, doi. 10.7506/spkx1002-6630-20190401-010
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基于GC-TOF-MS代谢组学研究高度黑糯米酒后发酵阶段代谢差异.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 88, doi. 10.7506/spkx1002-6630-20190725-333
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- Article
海鲈鱼糜加工及凝胶形成过程中蛋白质的变化机理.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 15, doi. 10.7506/spkx1002-6630-20190620-232
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基于Label-free技术的汉麻籽不同发芽时期蛋白质组学分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 190, doi. 10.7506/spkx1002-6630-20190619-217
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浆果皱缩对晋西南地区‘赤霞珠’葡萄及葡萄酒品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 239, doi. 10.7506/spkx1002-6630-20190802-044
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食窦魏斯氏菌协同植物乳杆菌改善四川泡菜风味: Analysis on Differences in Flavonoids and Aroma Compounds of Different Wine Grape Varieties.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 102, doi. 10.7506/spkx1002-6630-20190626-332
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酸热诱导大豆分离蛋白纳米颗粒形成及其 荷载姜黄素的特性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20190526-314
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基于无模板随机合成鸟嘌呤四聚体的荧光“开启” 生物传感器用于粮食中呕吐毒素的快速检测.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 301, doi. 10.7506/spkx1002-6630-20190320-262
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3 株乳杆菌发酵籼米粉浆及其产酶特性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 161, doi. 10.7506/spkx1002-6630-20190515-168
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铁皮石斛多糖提取及对羟自由基诱导的 SH-SY5Y 细胞凋亡的抑制作用.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 286, doi. 10.7506/spkx1002-6630-20190802-033
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基于菌株水平肠道内植物乳杆菌定性定量 研究方法的建立.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 82, doi. 10.7506/spkx1002-6630-20190625-311
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温度和pH值对鸡胸软骨II型胶原蛋白的结构、 黏度和热稳定性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 66, doi. 10.7506/spkx1002-6630-20190624-294
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盐应激对大肠杆菌O157:H7存活和 毒力基因表达的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 95, doi. 10.7506/spkx1002-6630-20190613-149
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等离子体活性水腌制对猪肉肌原纤维 蛋白氧化及结构的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 36, doi. 10.7506/spkx1002-6630-20191029-319
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蛋白质用量对黄油基淡奶油搅打前乳液性质及 搅打性能的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 23, doi. 10.7506/spkx1002-6630-20190619-218
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炒制时间及炒制方式对青稞挥发性风味 化合物的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 271, doi. 10.7506/spkx1002-6630-20190724-323
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超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中 菌体生长及酚类等物质代谢.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 72, doi. 10.7506/spkx1002-6630-20190701-017
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蛋清粉对糜米-小麦粉面团特性及馒头品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 30, doi. 10.7506/spkx1002-6630-20190619-224
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基于多元统计方法分析陈酿条件对浙江玫瑰醋 香气成分的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 262, doi. 10.7506/spkx1002-6630-20190620-246
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炒籽温度及初始水分含量对葵花籽酱 挥发性风味成分的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 278, doi. 10.7506/spkx1002-6630-20190731-432
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茅台镇酱香型白酒酿造大曲及环境中可培养 细菌多样性及功能分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 195, doi. 10.7506/spkx1002-6630-20190517-203
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库车小白杏内生细菌多样性及其产酶特性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 203, doi. 10.7506/spkx1002-6630-20190529-359
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超高效液相色谱-串联质谱法测定保健食品中 90 种那非类药物.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 307, doi. 10.7506/spkx1002-6630-20190725-328
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大豆亲脂蛋白组分分析及体外抗氧化特性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 58, doi. 10.7506/spkx1002-6630-20190627-364
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TGase和Ca<sup>2＋</sup>联合作用对未经漂洗的革胡子 鲶鱼鱼糜凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 50, doi. 10.7506/spkx1002-6630-20190727-368
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苹果梨酵素发酵过程中的褐变与抗氧化活性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 116, doi. 10.7506/spkx1002-6630-20190515-151
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1 株副溶血性弧菌裂解性噬菌体VpJYP2的 生物学特性及应用.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 146, doi. 10.7506/spkx1002-6630-20190514-147
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酱香型白酒1轮次酿造细菌的菌群结构.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 175, doi. 10.7506/spkx1002-6630-20190618-195
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顶空固相微萃取结合气相色谱-质谱联用对 水塔陈醋挥发性风味成分的分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 255, doi. 10.7506/spkx1002-6630-20190727-361
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基于激光诱导击穿光谱技术分析鳕鱼中 8 种元素含量.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 247, doi. 10.7506/spkx1002-6630-20190821-222
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不同原料酿造单粮白酒风味物质特异性分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 234, doi. 10.7506/spkx1002-6630-20190701-006
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不同酿酒葡萄果实类黄酮及香气物质差异分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 225, doi. 10.7506/spkx1002-6630-20190625-310
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- Article