水产品腌制过程中 NaCl 传递的模拟 方法及应用进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 346, doi. 10.7506/spkx1002-6630-20241004-005
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Works matching AU 武润琳
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前处理方式对空气炸制鱼饼中AGEs生成的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 309, doi. 10.16429/j.1009-7848.2024.10.028
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煎炸过程对棕柵油品质及南美白对虾中AGEs含量的影响.
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- China Oils & Fats, 2022, v. 47, n. 3, p. 78, doi. 10.19902/j.cnki.zgyz.1003-7969.210281
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