乳酸片球菌与马克斯克鲁维酵母混合附属 发酵剂对切达干酪品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 120, doi. 10.7506/spkx1002-6630-20240709-092
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Works by 康 优
Results: 2
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QuEChERS 技术结合高效液相色谱-串联质谱法快速测定动物源性食品中克伦特罗的残留量
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- Journal of Food Safety & Quality, 2019, v. 10, n. 6, p. 1555
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- Article