响应曲面法优化四君子汤 发酵工艺及有效成分含量变化初步研究.
- Published in:
- Feed Research, 2022, v. 45, n. 18, p. 86, doi. 10.13557/j.cnki.issn1002-2813.2022.18.017
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- Publication type:
- Article
Works by 张娜郡
Results: 6
1
2
高膳食纤维谷物代餐粉的制备 及其品质特性.
- Published in:
- Food Research & Development, 2024, v. 45, n. 18, p. 132, doi. 10.12161/j.issn.1005-6521.2024.18.018
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- Publication type:
- Article
3
发酵前后粉葛提取物对酒精性肝损伤大鼠的 解酒护肝作用.
- Published in:
- Food Research & Development, 2024, v. 45, n. 15, p. 18, doi. 10.12161/j.issn.1005‐6521.2024.15.003
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- Publication type:
- Article
4
桑叶茉莉茶对糖尿病小鼠的降血糖作用.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 299
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- Publication type:
- Article
5
沙棘籽油纳米乳的制备、质量评价及其 抗氧化活性研究.
- Published in:
- China Food Additives, 2024, v. 35, n. 4, p. 124, doi. 10.19804/j.issn1006-2513.2024.4.015
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- Publication type:
- Article
6
制备粉葛中葛根素纳米脂质体的工艺优化及其表征.
- Published in:
- China Food Additives, 2024, v. 35, n. 4, p. 31, doi. 10.19804/j.issn1006-2513.2024.4.004
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- Publication type:
- Article