草莓干燥过程中酯类香气化合物及 相关酶活性的变化.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 172, doi. 10.7506/spkx1002-6630-20190318-226
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- Article
Works matching AU 张莉会
Results: 5
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不同包装结合硅藻土附载丁香酚缓释对草莓 贮藏品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 263, doi. 10.7506/spkx1002-6630-20181008-048
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- Article
3
包装材料对鲜切西兰花贮藏品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 246, doi. 10.7506/spkx1002-6630-201813037
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- Article
4
供应链中生鲜果蔬品质劣变机制、共性管控及智能检测技术研究进展.
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- Journal of Food Science & Biotechnology, 2024, v. 43, n. 3, p. 1, doi. 10.12441/spyswjs.20231207005
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- Article
5
硅藻土附载植物精油缓释对树莓保鲜作用.
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- Modern Food Science & Technology, 2021, v. 37, n. 2, p. 147, doi. 10.13982/j.mfst.1673-9078.2021.2.0621
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- Article