活跃作者论文集
吴燕燕教授（中国水产科学研究院）
01
响应面法优化腌制大黄鱼的低钠复合咸味剂配方
陶文斌，吴燕燕*，李春生，杨贤庆，
林婉玲，荣辉
食品工业科技 2019, 40(19): 136-144
DOI:10.13386/j.issn1002-0306.2019.19.023
https://m.chaoxing.com/mqk/read_38502727e7500f2678ff80a8406a76b9f11858aa55174cad1921b0a3ea255101fc1cf1fbb4666ae61a85a2a848da300fef56fc17da1b0d1d4f902bb3cf1c0245aec44809cd86f3716b9d3d4f5575ad14
02
养殖大黄鱼保鲜、加工技术现状
陶文斌，吴燕燕*，李来好
食品工业科技 2018, 39(11): 339-343
DOI:10.13386/j.issn1002-0306.2018.11.058
https://m.chaoxing.com/mqk/read_38502727e7500f26af6fdc8275d20ef3df560be06df38e2b1921b0a3ea255101fc1cf1fbb4666ae6452ee3825e4ced5f51e70369ec640481eb9c53fd0b290c556e50490def4d2b09fbc25fa50d18a493
03
鱼肉蛋白的热变性研究进展
吴燕燕，熊添，李来好，杨贤庆
食品工业科技 2018, 39(5): 343-347
DOI:10.13386/j.issn1002-0306.2018.05.063
https://m.chaoxing.com/mqk/read_38502727e7500f265bf375739eb9554654775bb243bbc51d1921b0a3ea255101fc1cf1fbb4666ae6b5de7428e4e76bfe14613d88ef4a4651f7aaeaac4a012896f305860930666a31bc5fe4b5cd976ad3
04
石斑鱼的营养、保鲜与加工技术现状
张涛，吴燕燕*，林婉玲
食品工业科技 2018, 39(8): 324-329, 334
DOI:10.13386/j.issn1002-0306.2018.08.058
https://m.chaoxing.com/mqk/read_38502727e7500f26dc613a040c90f84eada1aaf05e9fcffc1921b0a3ea255101fc1cf1fbb4666ae6a0cb61fdb95468f11bf6b7bd76a960d69a0665bc99c1197c9846c72891667118587401fd5eb2bd2a
05
合浦珠母贝源抗氧化肽的研究进展
吴燕燕，马永凯，李来好，胡晓，杨贤庆，
岑剑伟
食品工业科技 2017,38(9): 381-385
DOI:10.13386/j.issn1002-0306.2017.09.065
https://m.chaoxing.com/mqk/read_38502727e7500f267ee7d63e6def2e601818ccef62a576ee1921b0a3ea255101fc1cf1fbb4666ae6f5814f76971d859c505f02ebb5b176da50dd24cadec1abb0ce8f2c9700b88b4ddc5bfd5b1ac901e4
06
重组大肠杆菌制备珍珠贝源抗氧化肽发酵条件优化
马永凯，吴燕燕*，李来好，杨贤庆
食品工业科技 2016, 37(23): 124-129
DOI:10.13386/j.issn1002-0306.2016.23.015
https://m.chaoxing.com/mqk/read_38502727e7500f26107e95a1ed0947055b0570d1116460171921b0a3ea255101fc1cf1fbb4666ae62cf3722524e6d5098c7f1168fbf6e2fdab6a64cdd729600adc63e94b5653fcb35bf20bca9122d382
07
脂肪酶B4000和P1000对鲜鲈鱼鱼片的脱脂工艺优化
朱小静，吴燕燕*，李来好，魏涯，邓建朝
食品工业科技 2016, 37(20): 174-178
DOI:10.13386/j.issn1002-0306.2016.20.026
https://m.chaoxing.com/mqk/read_38502727e7500f261885af72d9af475eb48666d22046a3af1921b0a3ea255101fc1cf1fbb4666ae65ce9e31fcfa0189010e7f9bf5d0152d9d2efaa1deb33f8d6d25e2fb27680fdf31b0b1715a3b03f97
08
养殖海水和淡水鲈鱼的营养组成比较分析
吴燕燕*，李冰，朱小静，魏涯，杨贤庆，
陈胜军
食品工业科技 2016, 37(20): 348-352,359
DOI:10.13386/j.issn1002-0306.2016.20.061
https://m.chaoxing.com/mqk/read_38502727e7500f261885af72d9af475e27a6a9403bf4d3b31921b0a3ea255101fc1cf1fbb4666ae6c3542c1a82ea3e6e1386ae5570c30f4b1920735e5ee1edb77982b429d424aa287959f0bc3c1e6205
09
咸鱼中生物胺降解菌的筛选与降解特性研究
吴燕燕，钱茜茜，陈玉峰，杨贤庆，邓建朝
食品工业科技 2016, 37(18): 173-179
DOI:10.13386/j.issn1002-0306.2016.18.025
https://m.chaoxing.com/mqk/read_38502727e7500f26e1915b1c5b885fb0a1ac55a93b36bc661921b0a3ea255101fc1cf1fbb4666ae6d7a4490ff3e6388246967be85f1197a0f49c14e85e1a9fb5013af73b4d44cc626b0bfbe80e1b0d3e
10
茶香淡腌鲈鱼的加工工艺技术研究
李冰，吴燕燕*，魏涯
食品工业科技 2016, 37(9): 267-272, 303
DOI:10.13386/j.issn1002-0306.2016.09.043
https://m.chaoxing.com/mqk/read_38502727e7500f269a25f37505472e16ae227907da96ece91921b0a3ea255101fc1cf1fbb4666ae6594dde8adc33a2aecc814e0acdb6d1855a67448ba097b54bb37b4601d995172918ea147b7075edd9
