麦胚蛋白基姜黄素乳液的制备及其稳定性.
- Published in:
- Food Research & Development, 2024, v. 45, n. 15, p. 80, doi. 10.12161/j.issn.1005‐6521.2024.15.011
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- Publication type:
- Article
Works by 何雨薇
Results: 5
1
2
壳聚糖-姜黄素光动力协同作用对圣女果 食源性致病菌的灭活效果.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 258, doi. 10.7506/spkx1002-6630-20230227-240
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- Publication type:
- Article
3
卵清白蛋白-没食子酸-葡聚糖共聚物对 白藜芦醇稳定性和抗氧化性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 135, doi. 10.7506/spkx1002-6630-20220320-235
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- Publication type:
- Article
4
秦川牛肉冷藏期间能量代谢变化 及其对肉品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 201, doi. 10.7506/spkx1002-6630-20201013-112
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- Publication type:
- Article
5
1例高度房室传导阻滞儿童植入 Micra 无导线心脏起搏器的护理.
- Published in:
- Chinese General Practice Nursing, 2022, v. 20, n. 6, p. 860, doi. 10.12104/j.issn.1674-4748.2022.06.039
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- Publication type:
- Article