杏鲍菇空气煎炸过程品质变化与羧甲基赖氨 酸、羧乙基赖氨酸生成研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 22, p. 37, doi. 10.13386/j.issn1002-0306.2023110110
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- Article
Works by 张冬鸽
Results: 2
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空气煎炸温度和时间对香菇品质 和晚期糖基化终末产物形成的影响.
- Published in:
- Acta Edulis Fungi, 2024, v. 31, n. 2, p. 85, doi. 10.16488/j.cnki.1005-9873.2024.02.010
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- Article