不同碾减率青稞麸皮成分及功能性检测与分析.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 166, doi. 10.7506/spkx1002-6630-20221226-250
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- Publication type:
- Article
Works matching AU 周文菊
Results: 7
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2
发芽青棵辅助降血糖和降血脂功效研究.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 114, doi. 10.16429/j.1009-7848.2022.09.012
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- Publication type:
- Article
3
电子束辐照对青稞米理化性质及 食用品质的影响.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 6, p. 143, doi. 10.16210/j.cnki.1007-7561.2024.06.017
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- Publication type:
- Article
4
不同储藏环境和包装形式对陈皮质量的影响.
- Published in:
- China Journal of Chinese Materia Medica, 2018, v. 43, n. 5, p. 985
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- Publication type:
- Article
5
薄荷及其饮片质量控制研究进展.
- Published in:
- China Journal of Chinese Materia Medica, 2016, v. 41, n. 9, p. 1569, doi. 10.4268/cjcmm20160901
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- Publication type:
- Article
6
壳聚糖改性青稞醇溶蛋白及相互作用分析.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 4, p. 214, doi. 10.13995/j.cnki.11-1802/ts.039141
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- Publication type:
- Article
7
不同制备方法对青稞抗性淀粉消化性的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 189, doi. 10.13995/j.cnki.11-1802/ts.033750
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- Publication type:
- Article