不同干燥技术桂花渣的品质: 物理性质、 营养成分、抗氧化和酪氨酸酶抑制活性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 11, p. 281, doi. 10.7506/spkx1002-6630-20241219-160
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- Publication type:
- Article
Works by 卞建明
Results: 7
1
2
基于NIRS的茶籽调和油脂肪酸品质 快速检测方法研究.
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- Food Research & Development, 2018, v. 39, n. 18, p. 162, doi. 10.3969/j.issn.1005-6521.2018.18.029
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- Article
3
气相色谱-质谱结合香气活度值分析膜分离精制 技术对桂花净油挥发性成分的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 255, doi. 10.7506/spkx1002-6630-20240529-255
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- Publication type:
- Article
4
气相色谱-质谱结合相对气味活性值分析不同 干燥方式对桂花浸膏与净油香气成分的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 151, doi. 10.7506/spkx1002-6630-20231021-166
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- Article
5
基于GC-MS与电子鼻技术结合化学计量学方法 分析不同品种桂花浸膏的挥发性成分.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 257, doi. 10.7506/spkx1002-6630-20220820-238
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- Publication type:
- Article
6
不同品种黄花菜游离氨基酸组成的 主成分分析及聚类分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 243, doi. 10.7506/spkx1002-6630-20180523-336
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- Publication type:
- Article
7
GC-MS结合化学计量学方法分析桂花净油分子蒸馏馏分的挥发性成分.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 276, doi. 10.13386/j.issn1002-0306.2023060055
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- Publication type:
- Article