Works by 俞铮

固态复合调味料的鲜味物质及其强度分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 391, doi. 10.16429/j.1009-7848.2024.04.037

By:

• 俞铮;
• 王芳;
• 王锡昌

Publication type:

Article