超声波-微波协同辅助脱除生物碱制备魔芋全粉工艺优化及品质探究.
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- Food & Fermentation Industries, 2024, v. 50, n. 23, p. 256, doi. 10.13995/j.cnki.11-1802/ts.038203
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- Article
Works by 曾志龙
Results: 3
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2
脱乙酰魔芋葡甘露聚糖对谷氨酰胺转氨酶凝固大豆分离 蛋白凝胶品质特性的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 16, p. 278, doi. 10.13995/j.cnki.11-1802/ts.037320
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- Article
3
不同部位羊油的挥发性风味物质和理化性质比较.
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- Food & Fermentation Industries, 2024, v. 50, n. 7, p. 269, doi. 10.13995/j.cnki.11-1802/ts.035629
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- Article