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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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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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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
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
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
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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- 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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- Article