基于主成分分析对不同品种红枣发酵果醋 品质的综合评价.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 170, doi. 10.7506/spkx1002-6630-20240423-211
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- Article
Works matching AU 张智锋
Results: 6
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新鲜沙棘果汁和沙棘原浆的风味和营养品质分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 164, doi. 10.7506/spkx1002-6630-20230426-256
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- Article
3
基于镍基碱式碳酸盐修饰电极的无酶葡萄糖 电化学传感器构建.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 339, doi. 10.7506/spkx1002-6630-20210510-107
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- Article
4
适于沙棘汁发酵的乳酸菌适应性进化策略研究.
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- Journal of Food Science & Biotechnology, 2025, v. 44, n. 1, p. 115, doi. 10.12441/spyswjs.20240523002
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- Article
5
黄土优势渗流研究进展与展望.
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- Journal of Natural Disasters, 2021, v. 30, n. 6, p. 1, doi. 10.13577/j.jnd.2021.0601
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- Article
6
黄土潜蚀机理及其致灾效应研究综述.
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- Chinese Journal of Geological Hazard & Control, 2021, v. 32, n. 6, p. 41, doi. 10.16031/j.cnki.issn.1003-8035.2021.06-06
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- Article