不同黄曲霉菌株强化发酵对浏阳豆豉 鲜味形成的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 116, doi. 10.7506/spkx1002-6630-20230605-038
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- Publication type:
- Article
Works matching AU 李 跑
Results: 17
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基于色谱-质谱联用技术的食品中农药残留 高通量非靶向检测技术研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 231, doi. 10.7506/spkx1002-6630-20220121-209
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- Article
3
基于香气指纹图谱和多元化学计量法对 黄金茶2号等级的判别分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 321, doi. 10.7506/spkx1002-6630-20211202-019
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- Article
4
长沙臭豆腐卤水发酵过程特征风味物质及其 关联菌群分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 239, doi. 10.7506/spkx1002-6630-20220104-019
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- Article
5
柑橘近红外光谱无损检测技术研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 260, doi. 10.7506/spkx1002-6630-20200904-041
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- Article
6
不同质量分数食盐腌渍艳红辣椒的 风味物质分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 175, doi. 10.7506/spkx1002-6630-20200819-255
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- Article
7
基于Illumina MiSeq高通量测序技术分析 贵州水豆豉中细菌多样性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20200902-017
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- Article
8
表面等离子体共振传感器在食品安全 检测中的应用.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 276, doi. 10.7506/spkx1002-6630-20190630-418
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- Article
9
淡豆豉的生理活性和生产工艺研究进展.
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- Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5948
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- Article
10
基于近红外光谱技术和优化预处理方法的不同品牌燕麦无损鉴别分析.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 24, p. 8204
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- Publication type:
- Article
11
苎麻籽总黄酮含量测定方法比较研究.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 18, p. 6195
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- Article
12
3 种接种方式卤水发酵中主要理化指标的动态变化.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 9, p. 2634
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- Article
13
臭豆腐中部分元素的调查分析.
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- Journal of Food Safety & Quality, 2018, v. 9, n. 6, p. 1421
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- Article
14
不同渥堆工艺对浏阳豆豉多酚抗氧化及 免疫活性的影响.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 3, p. 277
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- Publication type:
- Article
15
常温低温发酵对二次发酵辣椒酱品质的影响比较.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 210
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- Publication type:
- Article
16
柑橘多农药残留高通量检测技术研究进展.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 9, p. 85
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- Publication type:
- Article
17
基于便携式近红外光谱技术的茯苓粉 真实性无损检测研究.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 22, p. 7210
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- Publication type:
- Article