植物酵素的发酵微生物、加工技术及潜在生理功能.
- Published in:
- China Condiment, 2024, v. 49, n. 11, p. 200, doi. 10.3969/j.issn.1000-9973.2024.11.033
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- Publication type:
- Article
Works by 孙茂成
Results: 5
1
2
黑果腺肋花楸发酵果渣多酚的纯化及抗氧化性研究.
- Published in:
- China Condiment, 2024, v. 49, n. 8, p. 186, doi. 10.3969/j.issn.1000-9973.2024.08.031
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- Publication type:
- Article
3
金菊酸奶的发酵工艺及品质特性研究.
- Published in:
- China Condiment, 2024, v. 49, n. 8, p. 12, doi. 10.3969/j.issn.1000-9973.2024.08.003
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- Publication type:
- Article
4
食品加工条件对黑枸杞花青素稳定性的影响.
- Published in:
- China Condiment, 2024, v. 49, n. 3, p. 182, doi. 10.3969/j.issn.1000-9973.2024.03.030
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- Publication type:
- Article
5
超高压处理对小根蒜泡菜胀袋及品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 219, doi. 10.7506/spkx1002-6630-20240919-147
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- Publication type:
- Article