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基于 GC-IMS 技术分析不同竹荪品种挥发性风味物质.
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- Modern Food Science & Technology, 2024, v. 40, n. 6, p. 231, doi. 10.13982/j.mfst.1673-9078.2024.6.0700
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- Article
星点设计-响应面法探究玉米淀粉壬酸包合的最优工艺及表征.
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- China Brewing, 2019, v. 38, n. 8, p. 121, doi. 10.11882/j.issn.0254-5071.2019.08.024
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- Article
生、熟浆工艺包浆豆腐挥发性风味物质差异分析.
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- Modern Food Science & Technology, 2024, v. 40, n. 5, p. 231, doi. 10.13982/j.mfst.1673-9078.2024.5.0632
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- Article
黔产白鬼笔不同部位品质分析与评价.
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- Modern Food Science & Technology, 2021, v. 37, n. 12, p. 23, doi. 10.13982/j.mfst.1673-9078.2021.12.0563
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- Article
质构参数与花生物性测定的相关性.
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- Modern Food Science & Technology, 2021, v. 37, n. 7, p. 294, doi. 10.13982/j.mfst.1673-9078.2021.7.1105
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- Article