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.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 240, doi. 10.7506/spkx1002-6630-20241126-181
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Works by 徐昕蓥
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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.
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- Journal of Food Safety & Quality, 2025, v. 16, n. 8, p. 152, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250115006
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