不同处理对青稞脂肪氧化酶活性及品质的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 7, p. 39, doi. 10.12161/j.issn.1005-6521.2021.07.007
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- Publication type:
- Article
Works by 文华英
Results: 5
1
2
青稞蕨麻酵素发酵工艺优化及其品质评价.
- Published in:
- China Brewing, 2024, v. 43, n. 2, p. 199, doi. 10.11882/j.issn.0254-5071.2024.02.030
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- Publication type:
- Article
3
青稞汁及其乳酸发酵饮品对 db/ db 小鼠糖脂 代谢和肠道菌群的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 21, p. 68, doi. 10.13995/j.cnki.11-1802/ts.037955
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- Publication type:
- Article
4
食用植物酵素中多酚类物质的研究进展.
- Published in:
- Food & Machinery, 2023, n. 7, p. 223, doi. 10.13652/j.spjx.1003.5788.2022.80998
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- Publication type:
- Article
5
不同土壤含水量下施氮量及施氮时期对西藏春小麦农艺性状和产量的影响
- Published in:
- Southwest China Journal of Agricultural Sciences, 2017, v. 30, n. 6, p. 1382, doi. 10.16213/j.cnki.scjas.2017.6.025
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- Publication type:
- Article