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甘蔗渣纤维素纳米纤维的制备与表征.
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- Food Research & Development, 2024, v. 45, n. 8, p. 63, doi. 10.12161/j.issn.1005‐6521.2024.08.009
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不同产地花椒中多酚类物质的鉴定 与差异性分析.
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- Food Research & Development, 2024, v. 45, n. 8, p. 167, doi. 10.12161/j.issn.1005‐6521.2024.08.023
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- Article
干酪乳杆菌LK-1 的发酵特性及其在 菠萝果汁中的应用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 199, doi. 10.13386/j.issn1002-0306.2023030140
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花椒果皮多酚类成分鉴定及降血糖活性 .
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 271, doi. 10.7506/spkx1002-6630-20220224-206
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5 种菠萝果实品质比较与评价.
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- Food Research & Development, 2022, v. 43, n. 10, p. 22, doi. 10.12161/j.issn.1005-6521.2022.10.004
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- Article
提取工艺对辣椒红素色价及得率的影响.
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- Food Research & Development, 2021, v. 42, n. 23, p. 86, doi. 10.12161/j.issn.1005-6521.2021.23.014
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- Article
不同预处理工艺对辣椒红素得率 及色价的影响.
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- Food Research & Development, 2021, v. 42, n. 20, p. 108, doi. 10.12161/j.issn.1005-6521.2021.20.016
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- Article
罗非鱼酶解液酵母发酵脱腥工艺及其 挥发性成分的研究.
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- Food Research & Development, 2021, v. 42, n. 4, p. 66, doi. 10.12161/j.issn.1005-6521.2021.04.011
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- Article
不同干制温度与时间对槟榔果皮挥发性成分的 影响.
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- Food Research & Development, 2020, v. 41, n. 16, p. 178, doi. 10.12161/j.issn.1005-6521.2020.16.029
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- Article
高性能改性聚乙烯醇薄膜的制备及性能表征.
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- Journal of Functional Materials / Gongneng Cailiao, 2020, v. 51, n. 4, p. 4153, doi. 10.3969/j.issn.1001-9731.2020.04.026
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- Article
干燥方法对互叶白千层理化特性及精油品质的影响.
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- Chemistry & Industry of Forest Products, 2019, v. 39, n. 4, p. 77, doi. 10.3969/j.issn.0253-2417.2019.04.011
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不同年份高良姜挥发油成分分析及其指纹图谱.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 263, doi. 10.7506/spkx1002-6630-201814039
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- Article
菠萝叶纤维素膜制备工艺优化.
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- Journal of Southern Agriculture, 2016, v. 47, n. 1, p. 101, doi. 10.3969/j.issn.2095-1191.2016.01.101
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- Article