Works by 刘周莹

蓝靛果酵素粉体制备及加工特性的研究.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 79, doi. 10.3969/j.issn.1000-9973.2024.07.012

By:

• 李广志;
• 关莹;
• 陈玉芳;
• 郭津津;
• 刘周莹;
• 吴卓君;
• 李倩;
• 马永强

Publication type:

Article