不同熟化方式对速冻熟紫薯品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 48, doi. 10.7506/spkx1002-6630-20220322-259
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Works matching AU 张勉羚
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4种凝结型亲水胶体对酸性低温杀菌魔芋凝胶品质的改善作用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 246, doi. 10.16429/j.l009-7848.2024.12.022
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