不同乳酸菌发酵对浓缩梨汁营养物质及挥发 性风味物质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 84, doi. 10.13386/j.issn1002-0306.2023120013
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- Article
Works by 刘兰花
Results: 3
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酱油曲发酵过程中微生物群落演替及其与 挥发性风味物质的相关性.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 57, doi. 10.7506/spkx1002-6630-20231129-254
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- Article
3
快熟黑梨制备工艺优化及其成分分析.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 13, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240417008
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- Article