不同提取方法对清香木果实精油成分及生物 活性的影响.
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- Storage & Process, 2025, n. 5, p. 84, doi. 10.3969/j.issn.1009-6221.2025.05.010
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- Article
Works matching AU 宋志姣
Results: 6
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红泡刺藤果酒酿造、抗氧化性评价及挥发性 风味物质分析.
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- Food Research & Development, 2021, v. 42, n. 21, p. 62, doi. 10.12161/j.issn.1005-6521.2021.21.010
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- Article
3
葛根淀粉可食膜的制备及其性能研究.
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- Food Research & Development, 2021, v. 42, n. 12, p. 108, doi. 10.12161/j.issn.1005-6521.2021.12.018
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- Article
4
余甘子果汁加工工艺优化及理化性质分析.
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- Storage & Process, 2024, n. 4, p. 26, doi. 10.3969/j.issn.1009-6221.2024.04.005
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- Article
5
硒化铁皮石斛多糖的制备工艺及抗氧化活性研究.
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- Southwest China Journal of Agricultural Sciences, 2022, v. 35, n. 7, p. 1548, doi. 10.16213/j.cnki.scjas.2022.7.008
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- Article
6
余甘子果实不同发育阶段品质比较.
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- Food & Fermentation Industries, 2024, v. 50, n. 9, p. 255, doi. 10.13995/j.cnki.11-1802/ts.035274
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- Article