基于 HS-SPME-GC-MS 分析不同卤制条件下 卤制液香气差异.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 311, doi. 10.13386/j.issn1002-0306.2023020213
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- Article
Works matching AU 尹世鲜
Results: 5
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黑蒜加工过程中风味物质变化研究进展.
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- Food & Machinery, 2024, n. 5, p. 227, doi. 10.13652/j.spjx.1003.5788.2024.80371
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- Article
3
碳基复合材料修饰电化学传感器检测 双酚 A 研究进展.
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- Food & Machinery, 2024, n. 4, p. 210, doi. 10.13652/j.spjx.1003.5788.2024.80268
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- Article
4
聚乙烯醇—鱼明胶—龙葵花青素复合膜的制备、结构表征及性能分析.
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- Food & Machinery, 2024, n. 4, p. 90, doi. 10.13652/j.spjx.1003.5788.2024.80238
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- Article
5
卤制工艺对湘味卤牛肉品质和风味的影响.
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- Food & Machinery, 2022, n. 3, p. 217, doi. 10.13652/j.spjx.1003.5788.2022.90073
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- Article