原子力显微镜研究L-半胱氨酸对鲢肌球蛋白溶液热聚集行为的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 1, doi. 10.7506/spkx1002-6630-201814001
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- Publication type:
- Article
Works by 石彤
Results: 10
1
2
L-赖氨酸对鲢肌球蛋白热聚集行为的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 1, doi. 10.7506/spkx1002-6630-201808001
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- Publication type:
- Article
3
基于循环神经网络的微地震数据降噪方法.
- Published in:
- Journal of Jilin University (Science Edition) / Jilin Daxue Xuebao (Lixue Ban), 2022, v. 60, n. 3, p. 685, doi. 10.13413/j.cnki.jdxblxb.2021255
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- Publication type:
- Article
4
基于分子对接研究小分子对冰核蛋白的微观抑制机理.
- Published in:
- Journal of East China University of Science & Technology, 2022, v. 48, n. 1, p. 1, doi. 10.14135/j.cnki.1006-3080.20201218002
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- Publication type:
- Article
5
热塑性聚氨酯共混物的硬度与冲击性能的关系.
- Published in:
- Chinese Journal of Applied Chemistry, 2022, v. 39, n. 8, p. 1216, doi. 10.19894/j.issn.1000-0518.210476
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- Publication type:
- Article
6
精氨酸对微波场下低盐鲟鱼肌原纤维蛋白 预凝胶化的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 51, doi. 10.7506/spkx1002-6630-20240812-091
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- Article
7
冻融与冻藏对乌鳢肌原纤维蛋白与酸菜鱼汤中 特征风味物质结合特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 121, doi. 10.7506/spkx1002-6630-20240302-002
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- Publication type:
- Article
8
高灵敏度指示膜对鱼肉新鲜度的监测 及其机理分析.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 150, doi. 10.7506/spkx1002-6630-20220803-033
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- Article
9
天然提取与人工合成羟基磷灰石颗粒理化性能及刺激胶原蛋白分泌的差异.
- Published in:
- Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu, 2025, v. 29, n. 34, p. 7278, doi. 10.12307/2025.495
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- Article
10
4 个家系斑点叉尾鮰鱼肉形成热诱导鱼糜凝胶性能的评价.
- Published in:
- South China Fisheries Science, 2023, v. 19, n. 3, p. 164, doi. 10.12131/20220198
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- Publication type:
- Article