Works matching AU 林婉玲

Results: 22

海鲈鱼糜加工及凝胶形成过程中蛋白质的变化机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 15, doi. 10.7506/spkx1002-6630-20190620-232

By:

刘芳芳;
林婉玲;
李来好;
吴燕燕;
杨少玲;
黄卉;
杨贤庆;
林织

Publication type:

Article

卵形鲳鲹肌肉原料特性及食用品质的分析与评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 104, doi. 10.7506/spkx1002-6630-20180720-255

By:

熊添;
吴燕燕;
李来好;
林婉玲;
杨贤庆;
胡晓;
杨少玲

Publication type:

Article

高效液相色谱-蒸发光散射法测定翘嘴红鲌肌肉中磷脂的组成.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 223, doi. 10.7506/spkx1002-6630-20180911-109

By:

韩迎雪;
林婉玲;
杨少玲;
李来好;
黄卉;
杨贤庆;
王锦旭;
吴燕燕;
翟红蕾;
郝淑贤

Publication type:

Article

紫苏水提物联合蒸煮处理对脆肉鲩鱼片冻藏过程中品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 237, doi. 10.7506/spkx1002-6630-20180706-086

By:

林婉玲;
丁莫;
杨贤庆;
王锦旭;
李来好;
翟红蕾;
吴燕燕;
马学军

Publication type:

Article

不同包装与贮藏条件对两种低盐腌制罗非鱼片的品质影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 241, doi. 10.7506/spkx1002-6630-20180423-305

By:

吴燕燕;
赵志霞;
李来好;
林婉玲;
邓建朝;
岑剑伟

Publication type:

Article

气调包装的调理啤酒鲈鱼片在微冻贮藏过程中的微生物群落多样性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 224, doi. 10.7506/spkx1002-6630-20171113-156

By:

吴燕燕;
钱茜茜;
朱小静;
李来好;
杨贤庆;
胡晓;
林婉玲

Publication type:

Article

比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 214, doi. 10.7506/spkx1002-6630-201811034

By:

吴燕燕;
朱小静;
李来好;
杨贤庆;
胡晓;
林婉玲;
荣辉

Publication type:

Article

脆性形成过程中脆肉鲩肌肉肌浆蛋白结构变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 1, doi. 10.7506/spkx1002-6630-201804001

By:

冯静;
林婉玲;
李来好;
杨贤庆;
王锦旭;
吴燕燕;
黄卉;
胡晓;
郝淑贤

Publication type:

Article

蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 13, doi. 10.7506/spkx1002-6630-201804003

By:

吴燕燕;
曹松敏;
李来好;
杨贤庆;
林婉玲;
陈胜军

Publication type:

Article

高效液相色谱-蒸发光散射法分析海鲈肌肉磷脂组成.

Published in:

China Oils & Fats, 2020, n. 9, p. 97, doi. 10.12166/j.zgyz.1003-7969/2020.09.019

By:

王霞;
林婉玲;
李来好;
吴燕燕;
杨少玲;
黄卉;
杨贤庆;
林织

Publication type:

Article

5 种淡水鱼鱼糜凝胶基本特性研究.

Published in:

South China Fisheries Science, 2021, v. 17, n. 2, p. 114, doi. 10.12131/20200220

By:

刘芳芳;
林婉玲;
韩迎雪;
李来好;
李春生;
杨贤庆;
周文果

Publication type:

Article

中国不同海域养殖坛紫菜营养成分差异分析.

Published in:

South China Fisheries Science, 2019, v. 15, n. 6, p. 75, doi. 10.12131/20190066

By:

杨少玲;
戚勃;
杨贤庆;
林婉玲;
邓建朝;
吴燕燕;
马海霞;
荣辉

Publication type:

Article

宰前预冷处理对大口黑鲈冰藏品质的影响.

Published in:

South China Fisheries Science, 2019, v. 15, n. 6, p. 81, doi. 10.12131/20190003

By:

魏涯;
黄卉;
李来好;
杨贤庆;
翟红蕾;
林婉玲;
郝淑贤

Publication type:

Article

罗非鱼皮酶解物钙离子结合能力及其结合物的抗氧化活性.

Published in:

South China Fisheries Science, 2019, v. 15, n. 6, p. 106, doi. 10.12131/20190102

By:

李瑞杰;
胡晓;
李来好;
杨贤庆;
陈胜军;
吴燕燕;
林婉玲;
荣辉

Publication type:

Article

响应面法优化水产品液体速冻用的载冷剂配比.

Published in:

South China Fisheries Science, 2019, v. 15, n. 5, p. 99, doi. 10.12131/20190038

By:

张涛;
吴燕燕;
李来好;
杨贤庆;
林婉玲;
杨少玲;
郝淑贤

Publication type:

Article

调理脆肉鲩鱼片冷藏过程风味成分变化.

Published in:

South China Fisheries Science, 2018, v. 14, n. 4, p. 112, doi. 10.3969/j.issn.2095 – 0780.2018.04.014

By:

林婉玲;
丁莫;
李来好;
王锦旭;
翟红蕾;
杨贤庆;
吴燕燕;
郝淑贤;
黄卉

Publication type:

Article

低盐罗非鱼片快速腌制的工艺研究.

Published in:

South China Fisheries Science, 2017, v. 13, n. 6, p. 105, doi. 10.3969/j.issn.2095-0780.2017.06.013

By:

赵志霞;
吴燕燕;
李来好;
陈胜军;
林婉玲;
邓建朝

Publication type:

Article

超微粉碎联合超声波辅助提取鸭屎香单枞茶多糖工艺及活性研究.

Published in:

Journal of Anhui Agricultural Sciences, 2024, v. 52, n. 1, p. 159, doi. 10.3969/j.issn.0517-6611.2024.01.035

By:

丁莫;
胡蕾;
刘谋泉;
王忠合;
林婉玲;
王锦旭

Publication type:

Article

漂洗和斩拌对海鲈鱼肌球蛋白理化特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 1, p. 310, doi. 10.11975/j.issn.1002-6819.2020.01.037

By:

林婉玲;
刘芳芳;
李来好;
吴燕燕1，;
杨少玲;
黄卉;
杨贤庆;
林织

Publication type:

Article

包装方式和材料对调理脆肉鲩鱼片冷藏过程品质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 2, p. 284, doi. 10.11975/j.issn.1002-6819.2018.02.039

By:

林婉玲;
王锦旭;
翟红蕾;
杨贤庆;
吴燕燕;
郝淑贤;
黄卉;
丁莫;
李来好

Publication type:

Article

不同卤料处理方式对卤味鹅肝挥发性风味物质的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 6, p. 243, doi. 10.13982/j.mfst.1673-9078.2024.6.0750

By:

林婉玲;
曾姣;
郑秋纯;
薛映珠;
肖丽婷;
刘汉旭;
刘亚群;
罗东辉;
蔡雪媛

Publication type:

Article

老香黄果糕配方的优化.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 219, doi. 10.13982/j.mfst.1673-9078.2022.3.0705

By:

林婉玲;
侯小桢;
王锦旭;
刘汉旭;
刘谋泉;
范彦露;
罗东辉;
李嘉俊

Publication type:

Article