基于风味指纹谱的庐山云雾茶品质等级研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 14, p. 152, doi. 10.12161/j.issn.1005-6521.2021.14.024
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- Publication type:
- Article
Works matching AU 刘纯友
Results: 7
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低糖超声波卤煮技术改善翻砂卤蛋 凝胶特性及其机理.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 68, doi. 10.7506/spkx1002-6630-20240529-251
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- Article
3
茉莉酸甲酯处理对采后龙眼果皮褐变的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 169, doi. 10.7506/spkx1002-6630-20220513-172
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- Article
4
水力空化对大豆分离蛋白谷氨酰胺转氨酶促 凝胶行为的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 67, doi. 10.7506/spkx1002-6630-20210610-138
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- Article
5
单孔孔板水力空化对大豆球蛋白理化性质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 135, doi. 10.7506/spkx1002-6630-20180821-228
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- Article
6
MOOC- 翻转课堂线上线下混合教学模式在食品分析课程中的 探索与研究.
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- Food Science & Technology & Economy, 2024, v. 49, n. 6, p. 49, doi. 10.16465/j.gste.cn431252ts.20240611
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- Article
7
基于 OBE 教育理念的食品分析实验教学改革.
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- Food Science & Technology & Economy, 2024, v. 49, n. 4, p. 58, doi. 10.16465/j.gste.cn431252ts.20240411
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- Publication type:
- Article