发酵酸肉肽的抗氧化稳定性分析.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 226, doi. 10.13982/j.mfst.1673-9078.2021.8.1124
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- Publication type:
- Article
Works by 吴慧琳
Results: 3
1
2
产气荚膜梭菌在食品中的危害及其控制研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 352, doi. 10.7506/spkx1002-6630-20200325-363
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- Publication type:
- Article
3
发酵酸肉煮制过程品质动力学研究.
- Published in:
- Food & Machinery, 2021, n. 4, p. 12, doi. 10.13652/j.issn.1003-5788.2021.04.003
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- Publication type:
- Article