Works by 景凯鑫

杏鲍菇空气煎炸过程品质变化与羧甲基赖氨 酸、羧乙基赖氨酸生成研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 22, p. 37, doi. 10.13386/j.issn1002-0306.2023110110

By:

• 靳 雯;
• 景凯鑫;
• 张冬鸽;
• 云少君;
• 曹谨玲;
• 程艳芬;
• 程菲儿;
• 李 永;
• 冯翠萍

Publication type:

Article