非酿酒酵母筛选及协同发酵对醪糟 挥发性风味影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 94, doi. 10.7506/spkx1002-6630-20240112-113
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Works matching AU 任元元
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植物乳杆菌-酿酒酵母混合预发酵对鲜湿面 理化性质、贮藏特性及风味品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 190, doi. 10.7506/spkx1002-6630-20220407-075
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3
耐冻酵母的筛选及其对面团品质风味的影响.
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- Food & Fermentation Industries, 2025, v. 51, n. 7, p. 335, doi. 10.13995/j.cnki.11-1802/ts.039302
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- Article