微波辅助快速制备碳量子点及其对表没食子 儿茶素-3-没食子酸酯的促氧化作用
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 63, doi. 10.7506/spkx1002-6630-20180211-124
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Works matching AU 孙大文
Results: 8
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腌制三文鱼高温蒸烹饪过程中的减盐效果分析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 198, doi. 10.13982/j.mfst.1673-9078.2022.10.1390
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- Article
3
牛肉丸制品水煮复热品质变化分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 6, p. 150, doi. 10.13982/j.mfst.1673-9078.2021.6.0391
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- Article
4
基于金纳米粒子的荧光适配体传感器检测 食品中的17β-雌二醇.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 14, p. 368, doi. 10.7506/spkx1002-6630-20220630-340
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- Article
5
基于Fe<sub>3</sub>O<sub>4</sub>@MIL-100(Fe)@Ag NPs的三唑磷SERS检测方法.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 376, doi. 10.7506/spkx1002-6630-20220518-238
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6
Fe<sup>3＋</sup>掺杂聚多巴胺纳米球荧光适配体传感器对 小麦中脱氧雪腐镰刀菌烯醇的检测.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 313, doi. 10.7506/spkx1002-6630-20220228-241
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- Article
7
水杨酸结合气调保鲜对宁夏枸杞贮藏品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 215, doi. 10.7506/spkx1002-6630-20201201-008
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- Article
8
食品中丙烯酰胺抑制策略的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 333, doi. 10.7506/spkx1002-6630-20200708-119
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- Article