抗氧化剂对焙烤咖啡中丙烯酰胺的抑制效果.
- Published in:
- Food Research & Development, 2023, v. 44, n. 11, p. 21, doi. 10.12161/j.issn.1005-6521.2023.11.004
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- Article
Works matching AU 张海德
Results: 9
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2
响应面法优化离子液体双水相萃取木瓜蛋白酶.
- Published in:
- Food Research & Development, 2018, v. 39, n. 20, p. 29, doi. 10.3969/j.issn.1005-6521.2018.20.006
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- Article
3
系列 N-烷基吡啶氯盐的合成、表征及在双水相中液/液/固边界线的研究.
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- Food Research & Development, 2018, v. 39, n. 17, p. 1, doi. 10.3969/j.issn.1005-6521.2018.17.001
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- Article
4
木瓜蛋白酶在[C<sub>n</sub>Py]Cl-K<sub>2</sub>HPO<sub>4</sub>双水相体系中相平衡数据的关联及分配模型的建立
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- Food Research & Development, 2018, v. 39, n. 15, p. 1, doi. 10.3969/j.issn.1005-6521.2018.15.001
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- Article
5
亲水胶体对海绵蛋糕中晚期糖基化终末 产物的抑制作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 34, doi. 10.7506/spkx1002-6630-20210812-157
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- Article
6
[C<sub>4</sub>mim]BF<sub>4</sub>、[C<sub>4</sub>Py]Cl离子液体与木瓜蛋白酶 相互作用的荧光光谱分析和分子对接.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 15, doi. 10.7506/spkx1002-6630-20191105-053
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- Article
7
盐析法联合离子液体双水相纯化木瓜蛋白酶.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 261, doi. 10.7506/spkx1002-6630-201824039
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- Publication type:
- Article
8
基于电子鼻技术检测不同焙烤程度咖啡的特征性香气.
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- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 18, p. 247, doi. 10.11975/j.issn.1002-6819.2015.18.034
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- Article
9
木瓜蛋白酶在 PEG/PEG-IDA-Fe<sup>3+</sup>/(NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub> 亲和双水相中的分配系数模型.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 17, p. 295, doi. 10.11975/j.issn.1002-6819.2015.17.039
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- Publication type:
- Article