双酶协同增加青稞慢消化淀粉含量的 工艺优化.
- Published in:
- Food Research & Development, 2024, v. 45, n. 2, p. 125, doi. 10.12161/j.issn.1005‐6521.2024.02.018
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- Publication type:
- Article
Works matching AU 宋晓凡
Results: 8
1
2
响应面法优化地皮菜总三萜提取工艺及其 抗氧化活性.
- Published in:
- Food Research & Development, 2023, v. 44, n. 4, p. 86, doi. 10.12161/j.issn.1005-6521.2023.04.013
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- Publication type:
- Article
3
鹿角菜醇提物不同极性部位活性成分 及其体外抗氧化活性研究.
- Published in:
- China Food Additives, 2023, v. 34, n. 11, p. 78, doi. 10.19804/j.issn1006-2513.2023.11.011
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- Article
4
鹿角菜多酚提取工艺优化及抗氧化活性研究.
- Published in:
- China Food Additives, 2023, v. 34, n. 9, p. 98, doi. 10.19804/j.issn1006-2513.2023.09.013
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- Publication type:
- Article
5
青稞粉发酵工艺响应面法优化及体外降糖活性研究.
- Published in:
- China Brewing, 2024, v. 43, n. 1, p. 230, doi. 10.11882/j.issn.0254-5071.2024.01.036
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- Article
6
地皮菜不同极性萃取部位活性成分及生物活性研究.
- Published in:
- China Brewing, 2024, v. 43, n. 1, p. 63, doi. 10.11882/j.issn.0254-5071.2024.01.010
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- Article
7
普鲁兰酶协同α一葡萄糖若酶降低青棵快消化淀粉含量酶解工艺优化 .
- Published in:
- China Brewing, 2023, v. 42, n. 1, p. 115, doi. 10.11882/j.issn.0254-5071.2023.01.020
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- Article
8
α-淀粉酶降低青稞快消化淀粉含量工艺优化.
- Published in:
- Food & Machinery, 2022, n. 12, p. 199, doi. 10.13652/j.spjx.1003.5788.2022.90235
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- Publication type:
- Article