护色剂对全组分芒果汁高温灭菌过程的 品质和风味影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 72, doi. 10.7506/spkx1002-6630-20241105-028
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不同提取方法对牡丹籽油品质的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 104, doi. 10.7506/spkx1002-6630-20200125-277
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