基于叉指电极激励和衰减信号拟合的 半球谐振子性能测试方法.
- Published in:
- Journal of Ordnance Equipment Engineering, 2023, v. 44, n. 6, p. 272, doi. 10.11809/bqzbgcxb2023.06.037
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- Publication type:
- Article
Works matching AU 雷宏杰
Results: 14
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杏鲍菇分离蛋白和清蛋白的理化性质及功能分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 54, doi. 10.7506/spkx1002-6630-201818009
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- Article
3
啤酒高浓酿造中氨基酸对酵母发酵性能和啤酒色值的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 119, doi. 10.7506/spkx1002-6630-201814018
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- Article
4
白桦脂酸与红枣总三萜酸对小鼠酒精肝损伤的保护作用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 191, doi. 10.7506/spkx1002-6630-201811030
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- Article
5
不同粒度花椒籽黑种皮粉理化特性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 47, doi. 10.7506/spkx1002-6630-201809008
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- Article
6
超声波处理对发芽糜子品质及抗氧化活性 的影响.
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- Food Research & Development, 2024, v. 45, n. 13, p. 25, doi. 10.12161/j.issn.1005‐6521.2024.13.004
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- Article
7
基于 HS-GC-IMS、HS-SPME-GC-MS 和 电子鼻探讨烘烤条件对烤核桃仁挥发性 有机化合物的影响.
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- Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 313, doi. 10.13386/j.issn1002-0306.2024070327
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- Article
8
乳酸菌与酵母菌混合发酵羊奶酒的理化特 性、抗氧化活性及香气分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 140, doi. 10.13386/j.issn1002-0306.2024020214
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- Article
9
植物乳杆菌发酵枣汁在冷藏期间的营养品质变化研究.
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- China Brewing, 2022, v. 41, n. 3, p. 98, doi. 10.11882/j.issn.0254-5071.2022.03.017
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- Article
10
高浓麦汁中添加红枣汁对酵母发酵性能及啤酒风味的影响.
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- China Brewing, 2021, v. 40, n. 1, p. 59, doi. 10.11882/j.issn.0254-5071.2021.01.012
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- Article
11
碱性和支链氨基酸对啤酒高浓酿造酵母发酵性能的影响.
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- China Brewing, 2020, v. 39, n. 5, p. 44, doi. 10.11882/j.issn.0254-5071.2020.05.009
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- Article
12
益生菌发酵对红枣汁抗氧化活性、营养品质及香气的影响.
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- China Brewing, 2020, v. 39, n. 2, p. 44, doi. 10.11882/j.issn.0254-5071.2020.02.008
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- Article
13
基于电子束辐照处理的粳糯糜子理化 特性及抗氧化活性.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 43, doi. 10.7506/spkx1002-6630-20220722-257
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- Article
14
乳酸菌发酵对山楂汁理化性质、酚类化合物、 抗氧化性及风味的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 97, doi. 10.7506/spkx1002-6630-20210616-179
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- Publication type:
- Article