基于计算机筛选与分子模拟技术的宁夏肉牛 血红蛋白源抗氧化肽的鉴定.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 108, doi. 10.7506/spkx1002-6630-20240430-295
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- Article
Works by 徐斐然
Results: 3
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马泡瓜籽油理化特性、组成分析及氧化稳定性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 15, doi. 10.7506/spkx1002-6630-20200419-246
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- Article
3
副干酪乳杆菌对小麦发酵面团流变特性与风味的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 225, doi. 10.16429/j.1009-7848.2021.07.027
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- Article