基于响应面法优化双酶同步酶解的全豌豆乳 的稳定性及营养特性研究.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 235, doi. 10.13386/j.issn1002-0306.2023060114
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- Publication type:
- Article
Works by 廖 娜
Results: 5
1
2
甜玉米成熟过程中挥发性风味物质的变化规律.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 271, doi. 10.7506/spkx1002-6630-20210514-164
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- Publication type:
- Article
3
炎症性肠病痛苦量表的汉化及信效度检验.
- Published in:
- Chinese Journal of Nursing, 2023, v. 58, n. 5, p. 636, doi. 10.3761/j.issn.0254-1769.2023.05.019
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- Publication type:
- Article
4
大血藤醇提物抗炎镇痛和止血活性研究初探.
- Published in:
- Guihaia, 2021, v. 41, n. 7, p. 1120, doi. 10.11931/guihaia.gxzw202003023
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- Publication type:
- Article
5
采用3D黑素皮肤模型评价α-熊果苷的 美白功效.
- Published in:
- Detergent & Cosmetics, 2023, v. 46, n. 7, p. 34, doi. 10.3969/j.issn.1006-7264.2023.07.008
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- Publication type:
- Article