生姜对烘烤猪肉饼品质及杂环胺形成的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 5, p. 9, doi. 10.12161/j.issn.1005-6521.2023.05.002
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- Publication type:
- Article
Works by 单艳琴
Results: 5
1
2
PDMS 膜渗透浓缩对天然玫瑰冻干露香气的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 158, doi. 10.7506/spkx1002-6630-20230512-114
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- Publication type:
- Article
3
功能菌株复配对发酵香肠抗氧化特性及 风味的作用.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 149, doi. 10.7506/spkx1002-6630-20221111-127
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- Publication type:
- Article
4
虾青素保护视网膜色素上皮细胞免受蓝光发光 二极管诱导的氧化应激损伤.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 128, doi. 10.7506/spkx1002-6630-20201017-154
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- Publication type:
- Article
5
壳寡糖的制备及应用的研究进展.
- Published in:
- China Condiment, 2024, v. 49, n. 11, p. 205, doi. 10.3969/j.issn.1000-9973.2024.11.034
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- Publication type:
- Article