益生性植物乳杆菌的温度胁迫处理及其对发酵冰淇淋品质和菌活性的影响
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 65, doi. 10.7506/spkx1002-6630-20180108-088
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- Article
Works by 姜芸云
Results: 2
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2
不同种类脂肪替代物对软冰淇淋浆料流变特性及产品品质和口感的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 1, doi. 10.7506/spkx1002-6630-201812001
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- Article