位置：成果数据库 > 期刊 > 期刊详情页
Application of atomic force microscopy on rapid determination of microorganisms for food safety.
  • ISSN号：0022-1147
  • 期刊名称：Journal of Food Science
  • 时间：0
  • 页码：44-50
  • 语言：英文
  • 相关项目：冷藏果蔬质地变化中的多糖大分子交联与降解机理研究
作者： Yang HS|Wang YF|
同期刊论文项目
冷藏果蔬质地变化中的多糖大分子交联与降解机理研究
期刊论文 22 会议论文 3 获奖 2
同项目期刊论文
Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage
Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening
Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelat
《食品工艺学》的教学改革初探
扫描探针技术在食品大分子纳米结构领域的应用
图谱法在采后果蔬果胶分子结构研究中的进展
Effects of concentration on nanostructural images and physical properties of gelatin from channel ca
The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultiv
Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic
壳聚糖涂膜对果蔬质地影响的研究进展
温度对脉冲真空渗透处理苹果质地和微观结构影响
Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textu
原子力显微镜表征采后果蔬结构特性的研究进展
影响桃果实质地的细胞壁降解酶的研究进展
Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 chi
Characterization of fish gelatin at nanoscale using atomic force microscopy
差分法预测稳态贮藏条件下嫩茎花椰菜中叶绿素的变化
Nanostructura characteization of catfish skin gelatin using atomic force microscopy
Application of atomic force microscopy as a nanotechnology tool in food science
不同储藏温度和时间对桃半纤维素的微观结构影响的研究