离子预腌制技术对贮藏期卤蛋品质的 提升作用.
- Published in:
- Food Research & Development, 2024, v. 45, n. 20, p. 108, doi. 10.12161/j.issn.1005‐6521.2024.20.014
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- Article
Works by 吕思雯
Results: 2
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酶解对豆粕肽结构和乳化性质的影响及其 高稳定性乳液的制备与表征.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 53, doi. 10.7506/spkx1002-6630-20231116-127
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- Article