电子鼻结合生物胺分析淡水鱼贮藏过程中的品质变化.
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- Modern Food Science & Technology, 2024, v. 40, n. 1, p. 137, doi. 10.13982/j.mfst.1673-9078.2024.1.0180
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Works matching AU 南海军
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3种方法制备的龟甲胶的理化与结构特性比较.
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- Modern Food Science & Technology, 2023, v. 39, n. 8, p. 77, doi. 10.13982/j.mfst.1673-9078.2023.8.1103
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3
不同烹饪方式对金鲳鱼片品质的影响.
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- Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 81, doi. 10.13386/j.issn1002-0306.2024070006
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4
基于非靶向代谢组学的药膳鱼汤代谢产物差异分析.
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- China Condiment, 2024, v. 49, n. 5, p. 148, doi. 10.3969/j.issn.1000-9973.2024.05.025
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