基于GC-MS鉴别活体太平洋牡蛎不同 流通阶段气味特征变化.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 279, doi. 10.7506/spkx1002-6630-20220314-150
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- Publication type:
- Article
Works by 吴炜俊
Results: 4
1
2
罗勒精油在珍珠龙胆石斑鱼保活过程中的 残留规律研究.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 197, doi. 10.19812/j.cnki.jfsq11-5956/ts.20230925010
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- Publication type:
- Article
3
不同前处理的冻融荔枝果壳色泽和 微观结构比较分析.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 1, p. 211, doi. 10.13982/j.mfst.1673-9078.2025.1.1544
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- Publication type:
- Article
4
液氮喷雾速冻及梯度解冻在荔枝品质保鲜上的优势.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 105, doi. 10.13982/j.mfst.1673-9078.2022.3.0474
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- Publication type:
- Article