米香型毛葡萄红曲米配制酒的开发及 品质分析.
- Published in:
- Food Research & Development, 2024, v. 45, n. 22, p. 111, doi. 10.12161/j.issn.1005-6521.2024.22.015
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- Publication type:
- Article
Works by 庞庭才
Results: 7
1
2
红色“野酿 2 号”毛葡萄醋饮料的配方优化.
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- Food Research & Development, 2024, v. 45, n. 11, p. 152, doi. 10.12161/j.issn.1005‐6521.2024.11.019
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- Publication type:
- Article
3
不同乳化剂对糯米糕品质的影响及抗老化研究.
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- Food Research & Development, 2021, v. 42, n. 5, p. 15, doi. 10.12161/j.issn.1005-6521.2021.05.003
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- Publication type:
- Article
4
毛葡萄汁啤酒酿造工艺优化及品质分析.
- Published in:
- Food & Machinery, 2024, n. 11, p. 180, doi. 10.13652/j.spjx.1003.5788.2024.80397
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- Publication type:
- Article
5
超高压处理对斜带石斑鱼冷藏期间 细菌多样性的影响.
- Published in:
- Food & Machinery, 2023, n. 12, p. 126, doi. 10.13652/j.spjx.1003.5788.2023.80872
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- Publication type:
- Article
6
油脂对面团特性及面制品品质影响研究进展.
- Published in:
- Food & Machinery, 2021, n. 10, p. 235, doi. 10.13652/j.issn.1003-5788.2021.10.041
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- Publication type:
- Article
7
毛葡萄皮渣花色普的真空辅助提取工艺优化.
- Published in:
- China Brewing, 2023, v. 42, n. 3, p. 140, doi. 10.11882/j.issn.0254-5071.2023.03.024
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- Publication type:
- Article