Works by 陈思睿

Results: 8

教育数字化转型的数据赋能基础与实践.

Published in:

e-Education Research, 2024, v. 45, n. 6, p. 66, doi. 10.13811/j.cnki.eer.2024.06.008

By:

陈思睿;
余胜泉

Publication type:

Article

东北6 种红树莓叶酚类化合物的鉴定及抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 227, doi. 10.7506/spkx1002-6630-20181114-162

By:

贾仕杰;
张海华;
张焕;
刘畅;
陈思睿;
唐琳琳;
王金玲

Publication type:

Article

钴的微生物浸出技术研究进展.

Published in:

Nonferrous Metals, 2025, v. 15, n. 4, p. 574, doi. 10.20242/j.issn.2097-5384.2025.04.006

By:

邓莎;
闫春涛;
边琪雅;
杨玮;
龙涛;
陈思睿

Publication type:

Article

抗菌肽zp37抑制果汁中单核细胞增生李斯特菌的活性及其作用机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 29, doi. 10.7506/spkx1002-6630-20220226-231

By:

任俊和;
曾平;
陈思睿;
易兰花

Publication type:

Article

红树莓果汁降酸发酵过程中活性成分的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 241, doi. 10.7506/spkx1002-6630-20200304-065.

By:

陈思睿;
唐莹;
董丹;
蒋莹;
何红英;
王金玲

Publication type:

Article

高效降解柠檬酸酵母菌的筛选鉴定及其在红树莓果汁中降酸特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 133, doi. 10.7506/spkx1002-6630-20191008-024

By:

陈思睿;
唐琳琳;
冯建文;
孙丽娜;
王金玲

Publication type:

Article

红树莓果酒发酵过程中功效成分、香气物质及体外降血糖功效的动态变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 222, doi. 10.7506/spkx1002-6630-20190408-062

By:

饶炎炎;
桑英;
唐琳琳;
陈思睿;
冯建文;
傅茂润;
刘亚敏;
王金玲

Publication type:

Article

“嵌入式”教育数据服务生态构建: 观念、路径与保障.

Published in:

Modern Educational Technology, 2025, v. 35, n. 4, p. 44, doi. 10.3969/j.issn.1009-8097.2025.04.005

By:

陈思睿;
余胜泉

Publication type:

Article