一、引言1.1研究背景山西省作为中国重要的农业省份，拥有丰富的自然资源和独特的地理环境，这为功能性食品的开发提供了良好的基础。近年来，随着人们对健康和营养的关注不断增强，功能性食品逐...

AbstractThe purpose of this experiment is to use the MTT method to detect therelationship between the mycelium of the mushroom medium and the activity ofsuccinate dehydrogenase (SD...

AbstractThis design is the factory design of Maotai flavor liquor with theoutput of 4000 tons /year.The design completely refers to thetraditional and mature processing technology ...

北京理工大学珠海学院2020届本科生毕业设计Production process design of annual output of 10,000 tons of purplepotato crispsAbstractThe purple potato crisp in this design is a kind of ...

AbstractGanoderma lucidum is a famous medicinal fungus in China.The most importantpharmacodynamic components of G.lucidum extract are Ganoderma lucidumpolysaccharide and triterpene...

AbstractGlutathione reductase is an antioxidant enzyme that exists primarily in theorganism and is involved in a variety of biological processes in the organism.In thisstudy,Larimi...

Abstractg-polylysine is a natural food preservative,but its bacteriostatic effect isrelatively poor compared with that of synthetic chemical preservatives.In this paper,the interac...

北京理工大学珠海学院2020届本科生毕业论文Synergistic effect of edible plants and probiotics and first explorationon functional foodAbstractEdible plants,including vegetables,fruits,...

北京理工大学珠海学院2020届本科生毕业设计Production process design of 90 million medical protectivemasks annuallyAbstractAffected by the new crown epidemic,the demand for masks will...

Annual output of 50 thousands tons of conditioned sausageproduction process designAbstractThe conditioned sausages in this design are novel ham sausage with calciumnutrition.Collec...