Author

李霁昕

Observed name: Jixin Li

OpenAlex ID: A5020004360

Effect of BTH treatment on physiological characteristics and sensory quality of ‘Yujinxiang'muskmelon

2014 · 徐涛, 蒋玉梅, et al. · Science and Technology of Food Industry · 3

Effects of pH, temperature and SO2 on pyranoanthocyanins (Vitisins) in red wine by response surface methodology.

2016 · 何英霞, 李霁昕, et al. · 食品与发酵工业 · 1

采后苯并噻重氮处理对‘玉金香’甜瓜单萜类香气及其代谢关键酶的影响分析

2019 · 李霁昕, 李经纬, et al. · 食品科学

采后苯并噻重氮处理对“玉金香”甜瓜酯类香气物质及其代谢机理的影响

2017 · Bo Wang, 李霁昕, et al. · 食品科学

类胡萝卜素与“大马士革”玫瑰花香气构成的相关性分析

2016 · 陈玉蓉, 李霁昕, et al. · 食品科学

遮光处理对转色至完熟期间“赤霞珠”和“蛇龙珠”葡萄果实品质的影响

2016 · 杭洁, 蒋玉梅, et al. · 食品科学

叶面喷施硼肥对‘梅鹿辄’葡萄产量及果实品质的影响

2016 · 冯丽丹, 李捷, et al. · 中国果树

Study on change of respiratory intensity and hardness of different varieties of tomatoes during postharvest

2013 · Song Fangyuan, Jixin Li, et al. · Science and Technology of Food Industry

大学化学实验“从茶叶中提取咖啡因”的改进与探讨

2011 · 杨秀平, 李霁昕 · Lanzhou University Institutional Repository

Works count: 9

Citation count: 4

H-index: 1

I10-index: