基于人工神经网络优化黑木耳红枣发酵乳及其 抗氧化分析.
- Published in:
- Food Research & Development, 2023, v. 44, n. 5, p. 141, doi. 10.12161/j.issn.1005-6521.2023.05.021
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- Publication type:
- Article
Works by 房丹丹
Results: 3
1
2
响应面法优化低糖鲜杏果酱配方的研究.
- Published in:
- Storage & Process, 2024, n. 7, p. 71, doi. 10.3969/j.issn.1009-6221.2024.07.011
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- Publication type:
- Article
3
沙棘果渣添加量对面条品质及消化 特性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 112, doi. 10.13386/j.issn1002-0306.2024060322
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- Publication type:
- Article