柚子罗布麻茶复合饮料的研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 11, p. 95, doi. 10.3969/j.issn.1005-6521.2018.11.018
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- Publication type:
- Article
Works matching AU 朱新荣
Results: 4
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3 种非肌肉蛋白添加物对微冻贮藏高白鲑肌肉品质的影响.
- Published in:
- South China Fisheries Science, 2018, v. 14, n. 2, p. 102, doi. 10.3969/j.issn.2095 – 0780.2018.02.014
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- Publication type:
- Article
3
基于多光谱技术分析绿原酸与肌原纤维蛋白 相互作用的初步研究.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 44, doi. 10.13386/j.issn1002-0306.2023050039
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- Publication type:
- Article
4
羟自由基氧化对高白鲑肌原纤维蛋白降解的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 31, doi. 10.7506/spkx1002-6630-20180910-097
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- Publication type:
- Article