天然生物大分子及其复合物在食品微凝胶传递体系中的应用研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 323, doi. 10.7506/spkx1002-6630-20180911-107
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- Article
Works matching AU 侯占群
Results: 6
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松花粉的主要活性成分及其功能的研究进展.
- Published in:
- Food Research & Development, 2019, v. 40, n. 10, p. 194, doi. 10.3969/j.issn.1005-6521.2019.09.033
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- Article
3
松花粉的主要活性成分及其功能的研究进展.
- Published in:
- Food Research & Development, 2019, v. 40, n. 9, p. 194, doi. 10.3969/j.issn.1005-6521.2019.09.033
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- Publication type:
- Article
4
二十二碳六烯酸运载体系的制备、表征与展望.
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- China Food Additives, 2024, v. 35, n. 4, p. 307, doi. 10.19804/j.issn1006-2513.2024.4.038
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- Article
5
添加玉米低聚肽的紫苏籽油乳状液及其 微胶囊的制备.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 36, doi. 10.7506/spkx1002-6630-20191106-082
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- Article
6
低升糖八宝粥的自稳定体系筛选及其 GI人体测试.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 143, doi. 10.7506/spkx1002-6630-20181207-093
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- Article