基于恰好标度法的消费者评价结合气相色谱质谱分析植物乳的风味品质.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 240, doi. 10.7506/spkx1002-6630-20241126-181
- By:
- Publication type:
- Article
Works matching AU 徐昕蓥
Results: 2
1
2
箭型固相微萃取-气相色谱-质谱法结合智能电子感官技术分析红纹奶酪的风味品质.
- Published in:
- Journal of Food Safety & Quality, 2025, v. 16, n. 8, p. 152, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250115006
- By:
- Publication type:
- Article