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添加柑橘果胶和吐温-80的芥末精油纳米乳液 稳定性、抑菌活性及其在砂糖橘保鲜中的应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 213, doi. 10.7506/spkx1002-6630-20231102-010
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气相色谱-质谱结合相对气味活性值分析不同 干燥方式对桂花浸膏与净油香气成分的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 151, doi. 10.7506/spkx1002-6630-20231021-166
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基于微生物-肠-脑轴的黄酮类化合物抗抑郁 作用研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 368, doi. 10.7506/spkx1002-6630-20230712-145
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GC-MS结合化学计量学方法分析桂花净油分子蒸馏馏分的挥发性成分.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 276, doi. 10.13386/j.issn1002-0306.2023060055
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- Article
可共载两种抗肿瘤药物的双重响应型聚合物囊泡.
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- Journal of Functional Polymers, 2023, v. 36, n. 5, p. 435, doi. 10.14133/j.cnki.1008-9357.20230608001
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- Article
1-MCP结合乙烯吸附剂处理对黄桃货架期品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 9, p. 213, doi. 10.16429/j.l009-7848.2023.09.022
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- Article
山苍子精油对柑橘意大利青霉的 抑菌活性及作用机制.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 17, doi. 10.7506/spkx1002-6630-20220722-253
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基于GC-MS与电子鼻技术结合化学计量学方法 分析不同品种桂花浸膏的挥发性成分.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 257, doi. 10.7506/spkx1002-6630-20220820-238
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- Article
发芽和水热处理对苦荞活性成分及 功能特性的影响.
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- Food & Machinery, 2023, n. 4, p. 142, doi. 10.13652/j.spjx.1003.5788.2022.80929
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- Article
益生菌脐橙全果汁工艺优化及香气成分分析.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 1, p. 228, doi. 10.16429/j.1009-7848.2023.01.022
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- Article
可移动智能焊接机器人在箱型梁结构制造中的应用.
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- Metal Working (1674-165X), 2023, n. 1, p. 1
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- Article
植物精油与环糊精包合物的制备及对柑橘绿霉病的抑制作用.
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- Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 23, p. 276, doi. 10.11975/j.issn.1002-6819.2022.23.029
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- Article
低温预贮对獗猴桃果实糖代谢的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 11, p. 288, doi. 10.16429/j.1009-7848.2022.11.030
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- Article
大型箱型梁高速GMAW三维位姿快速估计方法.
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- Journal of Shanghai Jiao Tong University (1006-2467), 2022, v. 56, n. 6, p. 794, doi. 10.16183/j.cnki.jsjtu.2020.362
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分级醇沉紫薯多糖抗氧化活性与稳定性.
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- Food & Machinery, 2022, n. 3, p. 189, doi. 10.13652/j.spjx.1003.5788.2022.90063
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- Article
纳米银诱导微生物氧化应激及其抗菌机制.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 11, p. 389, doi. 10.164297j.1009-7848.2021.11.042
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- Article
GC-IMS结合化学计量学分析不同采后处理对 柑橘果皮挥发性化合物的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 128, doi. 10.7506/spkx1002-6630-20200808-110
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- Article
圣草次苷的合成及其对过氧化氢诱导人脐静脉 内皮细胞氧化损伤的保护作用.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 159, doi. 10.7506/spkx1002-6630-20200914-171
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- Article
采前套袋与未套袋处理对黄桃采后贮藏品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 6, p. 231, doi. 10.16429/j.1009-7848.2021.06.027
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- Article
柑橘精油纳米乳的制备及对金黄色 葡萄球菌的抑制活性研究.
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- Food & Machinery, 2021, n. 3, p. 144, doi. 10.13652/j.issn.1003-5788.2021.03.027
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- Article
主产区杨桃中农药残留风险评估.
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- Journal of Food Safety & Quality, 2020, v. 11, n. 24, p. 9496
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- Article
发酵小麦胚芽产2,6-二甲氧基对苯醌菌种筛选及发酵条件优化.
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- China Brewing, 2020, v. 39, n. 10, p. 125, doi. 10.11882/j.issn.0254-5071.2020.10.024
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- Article
膝胫股关节软骨损伤与关节轴线角相关性研究.
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- CT Theory & Applications, 2019, v. 28, n. 1, p. 53, doi. 10.15953/j.1004-4140.2019.28.01.06
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- Article
热烫方式对百合褐变内源酶及微观结构的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 53, doi. 10.7506/spkx1002-6630-201817009
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发酵过程中鲊鱼的细菌群落动态和品质特征变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 158, doi. 10.7506/spkx1002-6630-201814024
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丁香酚改性产物对葡萄采后保鲜的作用.
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- Food Research & Development, 2018, v. 39, n. 10, p. 180, doi. 10.3969/j.issn.1005-6521.2018.10.033
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- Article
温州蜜柑和冰糖橙果实表面角质层组分及 微观结构差异分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 131, doi. 10.7506/spkx1002-6630-201807020
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