天然多糖基纳米递送载体在功能性食品中的应用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 442, doi. 10.16429/j.1009-7848.2025.01.041
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- Publication type:
- Article
Works by 余科金
Results: 4
1
2
富含 GABA 的豆豉前发酵制备工艺及成分分析.
- Published in:
- China Condiment, 2023, v. 48, n. 9, p. 168, doi. 10.3969/j.issn.1000-9973.2023.09.029
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- Publication type:
- Article
3
纳米纤维素水凝胶的制备与表征及其对猪肉的保鲜作用.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 13, p. 253, doi. 10.11975/j.issn.1002-6819.202311181
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- Publication type:
- Article
4
大豆种皮纳米纤维素水凝胶制备工艺优化及 性能分析.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 203, doi. 10.13386/j.issn1002-0306.2023080316
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- Publication type:
- Article