超高压杀菌处理对鲜驼乳品质的影响.Published in:Food Research & Development, 2020, v. 41, n. 5, p. 158, doi. 10.12161/j.issn.1005-6521.2020.05.026By:刘康玲;吴楠;王玉荣;折米娜;双全Publication type:Article
毕赤酵母对酸粥风味品质形成的评价.Published in:Food Research & Development, 2019, v. 40, n. 2, p. 1, doi. 10.3969/j.issn.1005-6521.2019.02.001By:折米娜;王玉荣;刘康玲;张振东;双全Publication type:Article