Works by 李凤林

Results: 14

固相萃取-气相色谱-串联质谱法测定木耳中五氯苯酚.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 233

By:

卢忠魁;
刘超;
李鲤;
李天娇;
吕红英;
李百洋;
李凤林

Publication type:

Article

即热型预制黑椒鸡柳加工过程中挥发性风味演化研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 17, p. 166

By:

魏登;
王明月;
李凤林;
李美善;
李鲤;
卢忠魁

Publication type:

Article

基于顶空-气相色谱-离子迁移谱法分析不同类型精酿啤酒的挥发性香气成分.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 305

By:

李凤林;
向思敏;
李静;
卢忠魁;
王英臣;
刘静雪;
钟宝;
吕艳荣;
霍羽佳;
张春艳

Publication type:

Article

响应面试验优化玉米淀粉挤出法糊化工艺.

Published in:

Food Research & Development, 2017, v. 38, n. 22, p. 1, doi. 10.3969/j.issn.1005-6521.2017.22.022

By:

刘静雪;
张传军;
李凤林;
杨闯;
熊小青

Publication type:

Article

不同干燥方式对柳蒿芽山野菜挥发性风味的影响研究.

Published in:

China Food Additives, 2024, v. 35, n. 9, p. 109, doi. 10.19804/j.issn1006-2513.2024.9.014

By:

魏登;
邢福;
李美善;
李凤林;
卢忠魁;
陈福玉

Publication type:

Article

双螺杆挤压对玉米重组米理化特性及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 183, doi. 10.7506/spkx1002-6630-20180714-180

By:

谢天;
孙洪蕊;
康立宁;
李凤林;
田志刚;
刘香英

Publication type:

Article

不同蜡制玉米淀粉对肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 64, doi. 10.7506/spkx1002-6630-201822011

By:

刘静雪;
李凤林;
张传军

Publication type:

Article

大豆分离蛋白基参菌薄片生产工艺优化及其理化特性分析.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 65, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231225014

By:

李宁婷;
刘静雪;
蔡青烽;
张丽;
高婷婷;
李凤林;
李新;
王金明

Publication type:

Article

黑参甜米酒加工工艺优化及挥发性成分测定.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 56, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231226006

By:

陆宇轩;
李可;
台雪月;
卢忠魁;
郑萍;
钟宝;
李凤林

Publication type:

Article

不同热处理对泡椒挥发性风味化合物的影响分析.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 45, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231225017

By:

李美善;
李凤林;
崔嘉莹;
李鲤;
卢忠魁;
魏登

Publication type:

Article

人参不定根中皂苷对小鼠脂质代谢的影响研究.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 38, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231227003

By:

金永燮;
丁兰卉;
李佳鑫;
李凤林;
朴玉兰;
匡明;
李美善

Publication type:

Article

超声波-酶法协同制备梅花鹿鹿血肽及其体内抗疲劳活性研究.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 22, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231227012

By:

刘超;
马遥;
刘艳秋;
李凤林

Publication type:

Article

不同肉酱比鹿肉酱中关键挥发性有机化合物的判别分析.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 10, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231225016

By:

魏登;
李美善;
李鲤;
卢忠魁;
李凤林

Publication type:

Article

保加利亚乳杆菌发酵转化人参皂苷工艺研究.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231226005

By:

台雪月;
卢忠魁;
刘超;
刘静雪;
钟宝;
李凤林

Publication type:

Article