肉苁蓉葡萄酒酿造关键工艺及其 体外抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 15, p. 111, doi. 10.12161/j.issn.1005-6521.2023.15.017
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- Article
Works matching AU 张剑林
Results: 4
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基于人工神经网络优化黑木耳红枣发酵乳及其 抗氧化分析.
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- Food Research & Development, 2023, v. 44, n. 5, p. 141, doi. 10.12161/j.issn.1005-6521.2023.05.021
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- Article
3
模糊数学综合评价法结合响应面法优化红葡萄酒风味发酵乳工艺. .
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- China Brewing, 2023, v. 42, n. 1, p. 168, doi. 10.11882/j.issn.0254-5071.2023.01.028
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- Article
4
常压室温等离子体诱变选育高产酸植物乳杆菌.
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- China Brewing, 2020, v. 39, n. 1, p. 77, doi. 10.11882/j.issn.0254-5071.2020.01.015
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- Article