琯溪蜜柚蒸馏酒香气特征及风味成分分析.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 232, doi. 10.7506/spkx1002-6630-20180302-026
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- Publication type:
- Article
Works by 李清彪
Results: 19
1
2
泡叶藻聚糖低分子质量降解片段组成特征及其体外免疫诱导活性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 139, doi. 10.7506/spkx1002-6630-20180610-122
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- Article
3
微泡菌ALW1 重组β-半乳糖苷酶的异源表达和酶学性质.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 111, doi. 10.13982/j.mfst.1673-9078.2022.9.1035
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- Article
4
单宁酸功能化Fe<sub>3</sub>O<sub>4</sub>磁性纳米粒子固定化微泡菌褐藻 胶裂解酶的工艺条件优化.
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- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 79, doi. 10.13982/j.mfst.1673-9078.2022.2.0533
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- Publication type:
- Article
5
红毛藻膳食纤维制备工艺优化.
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- Food Research & Development, 2024, v. 45, n. 15, p. 107, doi. 10.12161/j.issn.1005‐6521.2024.15.015
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- Publication type:
- Article
6
红毛藻复合脱腥工艺的优化及其挥发性成分 GC-MS 分析.
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- Food Research & Development, 2021, v. 42, n. 16, p. 99, doi. 10.12161/j.issn.1005-6521.2021.16.015
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- Publication type:
- Article
7
I型和K型卡拉胶对鱼糜TG酶凝胶的性质影响.
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- Food Research & Development, 2020, v. 41, n. 13, p. 167, doi. 10.12161/j.issn.1005-6521.2020.13.027
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- Publication type:
- Article
8
柚皮苷制备柚皮苷二氢查尔酮的氢化工艺优化.
- Published in:
- China Food Additives, 2024, v. 35, n. 2, p. 48, doi. 10.19804/j.issn1006-2513.2024.2.007
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- Publication type:
- Article
9
白芽奇兰速溶茶粉加工过程中香气的变化.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 239, doi. 10.7506/spkx1002-6630-20221011-105
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- Publication type:
- Article
10
N端非催化结构域对微泡菌ALW1褐藻胶裂解酶 AlgL7酶学性质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20220815-159
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- Publication type:
- Article
11
基于理性设计提高假交替单胞菌 κ-卡拉胶酶热稳定性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 159, doi. 10.7506/spkx1002-6630-20211129-358.
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- Publication type:
- Article
12
基于乙酰胆碱酯酶和氧化应激研究海胆酮对 阿尔茨海默症的作用机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 105, doi. 10.7506/spkx1002-6630-20210608-097
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- Publication type:
- Article
13
乳杆菌发酵提高坛紫菜的抗氧化和抑制 糖脂代谢关键酶活性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 162, doi. 10.7506/spkx1002-6630-20210405-047
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- Publication type:
- Article
14
一种黑曲霉α-L-阿拉伯呋喃糖苷酶克隆表达、 性质分析和果汁澄清效果.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 83, doi. 10.7506/spkx1002-6630-20201105-052
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- Publication type:
- Article
15
红毛藻多糖对H<sub>2</sub>O<sub>2</sub>诱导的Caco-2细胞 氧化损伤的保护作用.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 113, doi. 10.7506/spkx1002-6630-20200901-004
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- Publication type:
- Article
16
琯溪蜜柚幼果中柚皮苷含量变化规律.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 159, doi. 10.7506/spkx1002-6630-20200423-307
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- Article
17
基于酶活力模型和细胞模型分析红毛藻多糖 降血脂活性.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 142, doi. 10.7506/spkx1002-6630-20200302-024
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- Publication type:
- Article
18
菌种对发酵红茶水溶液香气品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 151, doi. 10.7506/spkx1002-6630-20190809-106
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- Publication type:
- Article
19
卡拉胶/速溶琼胶包埋体系负载茶多酚的特性.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 40, doi. 10.16429/j.1009-7848.2024.09.004
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- Publication type:
- Article