Works by 庄海宁

Results: 9

不同处理方法对蟹味菇呈味物质释放的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 198, doi. 10.7506/spkx1002-6630-20190611-121

By:

李雪;
冯涛;
宋诗清;
庄海宁;
张文宏;
姚凌云;
孙敏;
徐志民

Publication type:

Article

猴头菇β-葡聚糖的结构表征及其稀溶液性质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 85, doi. 10.7506/spkx1002-6630-20180510-157

By:

张三丰;
王一非;
冯涛;
庄海宁;
宋诗清;
姚凌云;
孙敏;
徐志民

Publication type:

Article

L-阿拉伯糖与氨基酸美拉德反应挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 213, doi. 10.7506/spkx1002-6630-20180420-271

By:

冯涛;
赵宇;
张治文;
庄海宁;
宋诗清;
姚凌云;
孙敏;
徐志民

Publication type:

Article

香菇β-葡聚糖的提取及其对淀粉消化性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 71, doi. 10.7506/spkx1002-6630-201810012

By:

陈忠秋;
冯涛;
庄海宁;
杨焱;
张劲松

Publication type:

Article

猴头菌抗氧化肽的分离纯化.

Published in:

Acta Edulis Fungi, 2022, v. 29, n. 6, p. 59, doi. 10.16488/j.cnki.1005-9873.2022.06.007

By:

庄海宁;
向情儒;
刘玉荞;
冯涛

Publication type:

Article

食用菌风味物质的研究进展.

Published in:

Acta Edulis Fungi, 2018, v. 25, n. 4, p. 97, doi. 10.16488/j.cnki.1005-9873.2018.04.015

By:

冯涛;
水梦竹;
李雪;
宋诗清;
庄海宁;
张劲松

Publication type:

Article

三聚体纳米颗粒自组装过程的分子动力学模拟.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 3, p. 300, doi. 10.11975/j.issn.1002-6819.2017.03.041

By:

冯涛;
王珂;
周进杰;
Deepak Bhopatkar;
陈枫;
Campanella, Osvaldo;
Hamaker, Bruce R.;
Carignano, Marcelo;
庄海宁

Publication type:

Article

模糊综合评判结合响应面法优化苹果酒发酵工艺.

Published in:

China Brewing, 2020, v. 39, n. 6, p. 93, doi. 10.11882/j.issn.0254-5071.2020.06.019

By:

冯涛;
马博文;
庄海宁;
孙敏;
徐志民;
杨末尧

Publication type:

Article

三次发酵培养料使用添加剂对双孢蘑菇产量及采后品质的影响.

Published in:

Mycosystema, 2025, v. 44, n. 2, p. 240212-1, doi. 10.13346/j.mycosystema.240212

By:

张宇辰;
肖婷婷;
张忠;
庄海宁;
岳一鸿;
郝海波;
沈新芬;
王倩

Publication type:

Article