化学计量学在食品风味领域的应用进展.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 307, doi. 10.7506/spkx1002-6630-20240328-214
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- Publication type:
- Article
Works matching AU 孟繁宇
Results: 7
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常用的“静态”和动态感官描述方法综述.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 277, doi. 10.7506/spkx1002-6630-20231129-251
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- Article
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自体髂骨块联合钛板重建 Paprosky Ⅲ型髋臼骨缺损为假体提供 坚强的初始固定 .
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- Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu, 2022, v. 26, n. 11, p. 1424, doi. 10.12307/2022.440
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- Article
4
自体髂骨块联合钛板重建Paprosky Ⅲ型髋臼骨缺损为假体提供坚强的初始固定.
- Published in:
- Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu, 2022, v. 26, n. 9, p. 1424, doi. 10.12307/2022.440
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- Article
5
杀菌方法对牛乳中特征香气物质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 370, doi. 10.16429/j.1009-7848.2022.11.038
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- Article
6
牛乳中乳清蛋白质的功能活性研究进展.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 366, doi. 10.16429/j.1009-7848.2021.09.040
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- Article
7
侧卧位直接前方入路競臼结构性植骨人工 全競关节置换术治疗Crowe III、IV型 发育性競关节发育不良的近期疗效
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- Chinese Journal of Reparative & Reconstructive Surgery, 2022, v. 36, n. 9, p. 1084, doi. 10.7507/1002-1892.202205117
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- Article