不同发酵方式对木瓜泡菜品质的影响.
- Published in:
- Food Research & Development, 2020, v. 41, n. 14, p. 117, doi. 10.12161/j.issn.1005-6521.2020.14.018
- By:
- Publication type:
- Article
Works by 刁云春
Results: 3
1
2
复合米糠蛋白-卵白蛋白的起泡特性及 相关机理分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 81, doi. 10.7506/spkx1002-6630-20210506-042
- By:
- Publication type:
- Article
3
蛋白质纳米聚合物泡沫体系的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 329, doi. 10.7506/spkx1002-6630-20201006-013
- By:
- Publication type:
- Article