油脂体包埋疏水性活性物质的研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 13, p. 376, doi. 10.7506/spkx1002-6630-20250109-064
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- Article
Works matching AU 傅 娆
Results: 6
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植物油脂体提取及稳定性评价研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 251, doi. 10.7506/spkx1002-6630-20231009-052
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- Article
3
芝麻油脂体可食用膜的制备及其 在草莓保鲜中的应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 243, doi. 10.7506/spkx1002-6630-20230803-027
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- Article
4
欧李果浆对失眠小鼠的改善作用及机制.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 151, doi. 10.7506/spkx1002-6630-20230213-120
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- Article
5
外源蛋白对大豆油脂体稳定性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20220207-017
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- Article
6
SPME-GC-MS与SPME-GC-O协同鉴定 菇娘果关键香气成分.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 296, doi. 10.7506/spkx1002-6630-20210726-306
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- Article