Works matching AU 李金林

Results: 24

黑鱼油精制过程中品质及风味成分变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 208, doi. 10.7506/spkx1002-6630-20220816-192

By:

张权;
王为;
吴思纷;
钟比真;
彭斌;
李金林;
胡明明;
涂宗财

Publication type:

Article

传染病定点医院运用PDCA改善新型冠状病毒肺炎预检分诊质量的实践.

Published in:

Journal of Modern Medicine & Health, 2020, v. 36, n. 21, p. 3361, doi. 10.3969/j.issn.10095519.2020.21.001

By:

韩爱华;
刘海莱;
黄玉梅;
李金林;
万娴;
姜准芜

Publication type:

Article

石墨烯负载的 Fe3O4 模型催化剂的制备以及费-托合成性能研究.

Published in:

Journal of Molecular Science, 2023, v. 39, n. 1, p. 42, doi. 10.13563/j.cnki.jmolsci.2022.06.001

By:

艾心燕;
吕帅;
刘成超;
张煜华;
王立;
李金林

Publication type:

Article

基于雷达图与紫外-可见分光光度法建立鱼汤挥发性风味评价方法及其应用

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 8, p. 2103

By:

李金林;
王维亚;
李鑫;
万亮;
黄丽;
曾凯;
涂宗财

Publication type:

Article

TiN负载Co3O4纳米颗粒催化剂的费-托合成反应性能.

Published in:

Journal of South-Central Minzu University (Natural Science Edition), 2025, v. 44, n. 4, p. 433, doi. 10.20056/j.cnki.ZNMDZK.20240735

By:

赵燕熹;
郑卓石;
罗甜甜;
刘成超;
张煜华;
李金林

Publication type:

Article

络合剂对固相法Cu/ZnO/In2O3催化剂的CO2加氢制甲醇反应性能的影响.

Published in:

Journal of South-Central Minzu University (Natural Science Edition), 2024, v. 43, n. 4, p. 433, doi. 10.20056/j.cnki.ZNMDZK.20240401

By:

赵福真;
郭孟;
白瑞洁;
张煜华;
李金林

Publication type:

Article

高分散Ni/Al2O3-CeO2催化剂的制备及其甲烷干重整性能研究.

Published in:

Journal of South-Central Minzu University (Natural Science Edition), 2023, v. 42, n. 4, p. 433, doi. 10.20056/j.cnki.ZNMDZK.20230401

By:

李琳;
王杰;
申东阳;
张煜华;
李金林

Publication type:

Article

ZSM-5分子筛中Na对钴基费-托合成催化剂的毒害作用.

Published in:

Journal of South-Central Minzu University (Natural Science Edition), 2023, v. 42, n. 2, p. 145, doi. 10.20056/j.cnki.ZNMDZK.20230201

By:

李金林;
向容;
蔡君;
刘成超;
张煜华

Publication type:

Article

Cu/ZnO-In2O3催化剂用于CO2加氢制甲醇的催化性能.

Published in:

Journal of South-Central Minzu University (Natural Science Edition), 2022, n. 3, p. 257, doi. 10.12130/znmdzk.20220301

By:

李金林;
白瑞洁;
张煜华;
赵福真

Publication type:

Article

多特征融合的远程会诊智能分诊研究.

Published in:

Journal of Computer Engineering & Applications, 2025, v. 61, n. 3, p. 326, doi. 10.3778/j.issn.1002-8331.2309-0080

By:

翟运开;
李俊珂;
李金林;
乔岩

Publication type:

Article

热风干燥和微波干燥对草鱼肉品质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5804

By:

彭斌;
胡文婷;
胡祥飞;
涂宗财;
李金林

Publication type:

Article

固相微萃取-气相色谱-质谱法分析热风干燥对草鱼肉挥发性风味物质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5786

By:

彭斌;
胡文婷;
胡祥飞;
涂宗财;
李金林

Publication type:

Article

6 种鱼类鱼汤中脂肪酸组成和挥发性风味物质比较.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3115

By:

徐斯婕;
张权;
胡明明;
钟比真;
李金林

Publication type:

Article

3 种鸭内脏基本成分及其酶解液体外抗氧化活性对比分析.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3141

By:

郭德斌;
邱丽聪;
李军;
王阳;
胡福海;
支小强;
朱彤晖;
李金林

Publication type:

Article

于电镜与红外光谱技术研究不同处理方式对小龙虾虾壳粉表观结构的影响.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 8, p. 3182

By:

晏侬洋;
王美丹;
张权;
李小锋;
马天新;
李金林

Publication type:

Article

紫外减菌联合低温对草鱼肉品质及挥发性风味的影响.

Published in:

Food & Machinery, 2023, n. 12, p. 117, doi. 10.13652/j.spjx.1003.5788.2023.80704

By:

袁丽萍;
彭斌;
钟比真;
胡明明;
李金林

Publication type:

Article

等离子体协同超声波辅助弱酸弱碱法提取小龙虾虾壳中甲壳素.

Published in:

Food & Machinery, 2023, n. 8, p. 18, doi. 10.13652/j.spjx.1003.5788.2023.80481

By:

丁子骏;
李金林;
符颖菲;
毛艺蓋;
张秋霞;
王为;
彭斌;
涂宗财;
周炎

Publication type:

Article

非生物胁迫下青花菜内参基因的筛选.

Published in:

Southwest China Journal of Agricultural Sciences, 2024, v. 37, n. 3, p. 513, doi. 10.16213/j.cnki.scjas.2024.3.006

By:

焦鹏;
刘院梅;
裴徐梨;
冯鹏宇;
唐征;
荆赞革;
李金林;
徐谦

Publication type:

Article

超声辅助提取黑鱼内脏鱼油工艺优化及其品质分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 169, doi. 10.13386/j.issn1002-0306.2024030369

By:

伍欣雨;
章传奇;
姚峥;
钟比真;
彭斌;
余诚讳;
胡明明;
涂宗财;
李金林

Publication type:

Article

GC-IMS 结合化学计量法分析黑鱼内脏粗鱼油精制过程中挥发性物质变化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 273, doi. 10.13386/j.issn1002-0306.2024040248

By:

袁丽萍;
钟比真;
胡明明;
余诚玮;
彭斌;
涂宗财;
李金林

Publication type:

Article

脂质组学解析草鱼肉在低温冷藏中的脂质变化.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 20, p. 23, doi. 10.13386/j.issn1002-0306.2024030044

By:

彭斌;
徐林菊;
余诚玮;
胡明明;
钟比真;
李金林

Publication type:

Article

三种鱿鱼内脏鱼油提取精炼及品质分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 17, p. 282, doi. 10.13386/j.issn1002-0306.2023090160

By:

彭斌;
陈云云;
黄志强;
余诚玮;
胡明明;
钟比真;
李金林

Publication type:

Article

SM4 算法门限掩码方案设计与实现.

Published in:

Application Research of Computers / Jisuanji Yingyong Yanjiu, 2022, v. 39, n. 2, p. 572, doi. 10.19734/j.issn.1001-3695.2021.08.0302

By:

武小年;
李金林;
潘晟;
李俊榜;
张润莲

Publication type:

Article

基于电子鼻和溶剂辅助风味蒸发-气相色谱-质谱联用技术分析调味小龙虾挥发性风味特征差异.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 8, p. 242, doi. 10.13995/j.cnki.11-1802/ts.036446

By:

张权;
李金林;
胡明明;
彭斌;
钟比真;
涂宗财

Publication type:

Article

Works matching AU 李金林

黑鱼油精制过程中品质及风味成分变化.

传染病定点医院运用PDCA改善新型冠状病毒肺炎预检分诊质量的实践.

石墨烯负载的 Fe<sub>3</sub>O<sub>4</sub> 模型催化剂的制备以及费-托合成性能研究.

基于雷达图与紫外-可见分光光度法建立鱼汤挥发性风味评价方法及其应用

TiN负载Co<sub>3</sub>O<sub>4</sub>纳米颗粒催化剂的费-托合成反应性能.

络合剂对固相法Cu/ZnO/In<sub>2</sub>O<sub>3</sub>催化剂的CO<sub>2</sub>加氢制甲醇反应性能的影响.

高分散Ni/Al<sub>2</sub>O<sub>3</sub>-CeO<sub>2</sub>催化剂的制备及其甲烷干重整性能研究.

ZSM-5分子筛中Na对钴基费-托合成催化剂的毒害作用.

Cu/ZnO-In2O3催化剂用于CO2加氢制甲醇的催化性能.

多特征融合的远程会诊智能分诊研究.

热风干燥和微波干燥对草鱼肉品质的影响.

固相微萃取-气相色谱-质谱法分析热风干燥对草鱼肉挥发性风味物质的影响.

6 种鱼类鱼汤中脂肪酸组成和挥发性风味物质比较.

3 种鸭内脏基本成分及其酶解液体外抗氧化活性对比分析.

于电镜与红外光谱技术研究不同处理方式对小龙虾虾壳粉表观结构的影响.

紫外减菌联合低温对草鱼肉品质及挥发性风味的影响.

等离子体协同超声波辅助弱酸弱碱法提取小龙虾虾壳中甲壳素.

非生物胁迫下青花菜内参基因的筛选.

超声辅助提取黑鱼内脏鱼油工艺优化及其品质分析.

GC-IMS 结合化学计量法分析黑鱼内脏粗鱼油精制过程中挥发性物质变化.

脂质组学解析草鱼肉在低温冷藏中的脂质变化.

三种鱿鱼内脏鱼油提取精炼及品质分析.

SM4 算法门限掩码方案设计与实现.

基于电子鼻和溶剂辅助风味蒸发-气相色谱-质谱联用技术分析调味小龙虾挥发性风味特征差异.