热处理对莲藕中酚类物质消化释放与抗氧化活性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 72, doi. 10.16429/j.1009-7848.2024.01.008
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- Article
Works matching AU 彭凯迪
Results: 5
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乳酸菌发酵对莲藕全粉浆品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 23, p. 88, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240813002
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- Article
3
藕渣纤维素的碱法提取工艺优化及性能测定.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 122
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- Article
4
莲藕多糖的碱法提取工艺优化与 抗氧化活性评价.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 2, p. 256
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- Article
5
不同加工工艺的莲藕全粉糊化和体外消化特性比较.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 218, doi. 10.13982/j.mfst.1673-9078.2024.12.1388
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- Article