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1 . Academic Journal
充氮包装对冷藏过程中黄颡鱼鲜度、微生物 菌群及挥发性风味物质的影响. (Chinese)
저자
by
王菊元
;
张 毅
;
刘婷婷
;
艾有伟
;
韩娅红
, et al.
소스
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 8, p238-247, 10p
Scopus
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7 . Academic Journal
乙烯利处理对去皮莲藕酚类和活性氧代谢的影响. (Chinese)
저자
by
李秋瑛
;
胡铭文
;
王宏勋
;
易 阳
;
王丽梅
, et al.
소스
Journal of Food Safety & Quality; 4/15/2024, Vol. 15 Issue 8, p1-10, 10p
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7 . Academic Journal
基于TG酶介导的莲藕风味鱼糕配方优化研究及其品质评价 / Optimization of lotus root flavored kamaboko formula based on transglutaminase mediation and its quality evaluation
저자
by
杜涓
;
舒雄辉
;
张晨曦
;
侯温甫
;
艾有伟
, et al.
소스
中国食品添加剂 / China Food Additives
. 35(2):176-185
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7 . Academic Journal
乙醇熏蒸处理对鲜切莲藕片褐变和活性氧代谢的影响 / Effects of Ethanol Vapor Treatment on Browning and Reactive Oxygen Species Metabolism of Fresh-cut Lotus Root Slices
저자
by
徐雨晗
;
包垠秋
;
易阳
;
艾有伟
;
王宏勋
, et al.
소스
中国食品学报 / Journal of Chinese Institute of Food Science and Technology
. 23(1):259-266
Scopus
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7 . Academic Journal
莲藕酚类物质组成分析及合成机制研究 / Analysis of phenolic composition and synthesis mechanism of Nelumbo nucifera
저자
by
吴新平
;
漆欣
;
王丽梅
;
艾有伟
;
易阳
, et al.
소스
食品安全质量检测学报 / Journal of Food Safety & Quality
. 14(9):221-231
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7 . Academic Journal
乙烯利通过调节酚类物质和活性氧代谢维持鲜切荸荠的贮藏品质 / Ethephon maintains the storage quality of fresh-cut Eleocharis tuberosa by regulating phenolic and reactive oxygen species metabolism
저자
by
袁瑞敏
;
胡铭文
;
闵婷
;
王宏勋
;
易阳
, et al.
소스
食品安全质量检测学报 / Journal of Food Safety & Quality
. 14(5):217-225
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7 . Academic Journal
莲藕酚类物质组成分析及合成机制研究. (Chinese)
저자
by
吴新平
;
漆 欣
;
王丽梅
;
艾有伟
;
易 阳
, et al.
소스
Journal of Food Safety & Quality; May2023, Vol. 14 Issue 9, p221-231, 11p
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7 . Academic Journal
乙烯利通过调节酚类物质和活性氧代谢 维持鲜切荸荠的贮藏品质. (Chinese)
저자
by
袁瑞敏
;
胡铭文
;
闵 婷
;
王宏勋
;
易 阳
, et al.
소스
Journal of Food Safety & Quality; Mar2023, Vol. 14 Issue 5, p217-225, 9p
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7 . Academic Journal
乙醇熏蒸处理对鲜切莲藕片褐变和活性氧代谢的影响. (Chinese)
저자
by
徐雨晗
;
包垠秋
;
易阳
;
艾有伟
;
王宏勋
, et al.
소스
Journal of Chinese Institute of Food Science & Technology; Jan2023, Vol. 23 Issue 1, p259-266, 8p
Scopus
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7 . Academic Journal
4种不同切割方式对鲜切莲藕品质和抗氧化性的影响 / Effects of 4 kinds of different cutting methods on the quality and antioxidant activity of fresh-cut Nelumbo nucifera
저자
by
毛林莉
;
闵婷
;
胡铭文
;
王宏勋
;
易阳
, et al.
소스
食品安全质量检测学报 / Journal of Food Safety & Quality
. 13(24):8118-8127
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