酰基稳态化花色苷的制备及其热降解 特性和抗氧化活性.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 49, doi. 10.7506/spkx1002-6630-20220705-044
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- Article
Works by 何远菊
Results: 2
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蓝莓花青素对罗非鱼鱼皮脱腥及挥发性风味物质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 381, doi. 10.16429/j.1009-7848.2024.04.036
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- Article