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刺玫果山荆子桤叶唐棣复合果酒的研制.
- Published in:
- China Brewing, 2023, v. 42, n. 9, p. 187, doi. 10.11882/j.issn.0254-5071.2023.09.032
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- Article
蓝莓-酸樱桃复合果醋的醋酸发酵工艺优化及抗氧化性研究.
- Published in:
- China Brewing, 2022, v. 41, n. 3, p. 180, doi. 10.11882/j.issn.0254-5071.2022.03.031
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- Article
蓝莓-酸樱桃复合果酒发酵工艺优化.
- Published in:
- China Brewing, 2021, v. 40, n. 12, p. 211, doi. 10.11882/j.issn.0254-5071.2021.12.038
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- Article
桤叶唐棣果醋发酵工艺优化及有机酸和挥发性成分分析.
- Published in:
- China Brewing, 2021, v. 40, n. 8, p. 145, doi. 10.11882/j.issn.0254-5071.2021.08.026
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- Article
蓝靛果果粉喷雾干燥工艺优化及其品质.
- Published in:
- Food Research & Development, 2023, v. 44, n. 14, p. 140, doi. 10.12161/j.issn.1005-6521.2023.14.021
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- Article
桤叶唐棣果粉喷雾干燥工艺的研究.
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- Food Research & Development, 2020, v. 41, n. 18, p. 135, doi. 10.12161/j.issn.1005-6521.2020.18.023
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- Article
缩合单宁降解方法研究进展.
- Published in:
- Chemistry & Industry of Forest Products, 2020, v. 40, n. 5, p. 10, doi. 10.3969/j.issn.0253-2417.2020.05.002
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- Article