真菌发酵对马尾藻可溶性膳食纤维结构、 功能特性和抗氧化活性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 132, doi. 10.7506/spkx1002-6630-20221020-201
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Works matching AU 贾学静
Results: 5
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2
海洋生物中砷脂形态分析及毒性评价研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 277, doi. 10.7506/spkx1002-6630-20210809-111
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3
罗非鱼加工副产物不同部位硫酸软骨素的制备、 理化性质及结构表征.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 67, doi. 10.7506/spkx1002-6630-20211013-119
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- Article
4
虾头类肝素的制备、理化性质及抗凝血活性评价.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 71, doi. 10.7506/spkx1002-6630-20200422-282
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- Article
5
罗非鱼皮硫酸皮肤素与胶原蛋白同时提取工艺优化及初步鉴定.
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- Food & Fermentation Industries, 2024, v. 50, n. 3, p. 141, doi. 10.13995/j.cnki.11-1802/ts.034069
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- Article