食品成分在食品加工和贮藏过程中的化学变化分析 -评《食品化学与分析》 .
- Published in:
- Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue, 2023, v. 13, n. 9, p. 141
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- Publication type:
- Article
Works by 朱俊玲
Results: 5
1
2
小米多酚微胶囊的制备及其稳定性.
- Published in:
- Food Research & Development, 2025, v. 46, n. 8, p. 168, doi. 10.12161/j.issn.1005-6521.2025.08.021
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- Publication type:
- Article
3
几种蛋白酶与氯化钙对鸡肉系水力的影响.
- Published in:
- Food Research & Development, 2018, v. 39, n. 5, p. 24, doi. 10.3969/j.issn.1005-6521.2018.05.005
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- Publication type:
- Article
4
乳酸菌代谢物中二肽基肽酶-4抑制剂的 分离纯化及鉴定.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 116, doi. 10.7506/spkx1002-6630-20190411-138
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- Publication type:
- Article
5
高粱多酚微胶囊制备及其理化性质相关性.
- Published in:
- Chinese Journal of Applied Chemistry, 2024, v. 41, n. 8, p. 1146, doi. 10.19894/j.issn.1000-0518.240066
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- Publication type:
- Article