肉苁蓉提取物抗骨质疏松作用机制研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 309, doi. 10.7506/spkx1002-6630-20250124-189
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Works by 张睿梅
Results: 2
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2
杏汁发酵与杏皮渣发酵对杏酒香气质量的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 193, doi. 10.7506/spkx1002-6630-20200923-283
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- Article