不同原料复配组成对金线莲花草茶品质的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 13, p. 90, doi. 10.12161/j.issn.1005-6521.2023.13.014
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- Article
Works matching AU 丁 莫
Results: 5
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紫苏水提物联合蒸煮处理对脆肉鲩鱼片 冻藏过程中品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 237, doi. 10.7506/spkx1002-6630-20180706-086
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- Article
3
调理脆肉鲩鱼片冷藏过程风味成分变化.
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- South China Fisheries Science, 2018, v. 14, n. 4, p. 112, doi. 10.3969/j.issn.2095 – 0780.2018.04.014
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- Article
4
超微粉碎联合超声波辅助提取鸭屎香单枞茶多糖工艺及活性研究.
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- Journal of Anhui Agricultural Sciences, 2024, v. 52, n. 1, p. 159, doi. 10.3969/j.issn.0517-6611.2024.01.035
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- Article
5
大口黑鲈G6pc和Gck的原核表达、抗体制备及饲料淀粉水平 对其表达的影响.
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- Journal of Hydrobiology / Shuisheng Shengwu Xuebao, 2024, v. 48, n. 11, p. 1835, doi. 10.7541/2024.2024.0180
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- Article