郫县豆瓣自然与恒温后熟发酵工艺对比分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 138, doi. 10.7506/spkx1002-6630-20190324-299
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- Publication type:
- Article
Works by 丁文武
Results: 4
1
2
γ-kokumi肽及其合成酶γ-谷氨酰转肽酶 的研究进展.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 256, doi. 10.7506/spkx1002-6630-20190127-352
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- Publication type:
- Article
3
郫县豆瓣挥发性物质变化规律及特征 香气物质形成机理.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 259, doi. 10.7506/spkx1002-6630-20190104-050
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- Publication type:
- Article
4
郫县豆瓣酱风味成分的全二维气相色谱- 飞行时间质谱分析.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 261, doi. 10.7506/spkx1002-6630-20180330-419
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- Publication type:
- Article