鳀鱼营养成分分析与评价.
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- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 41, doi. 10.13982/j.mfst.1673-9078.2022.3.0706
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Works matching AU 刘特元
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基于 HS-SPME-GC-MS 分析不同卤制条件下 卤制液香气差异.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 311, doi. 10.13386/j.issn1002-0306.2023020213
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