不同热处理对马乳中蛋白及风味物质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 191, doi. 10.7506/spkx1002-6630-20231218-145
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Works by 朱辉权
Results: 2
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2
原生态与人工添加二十二碳六烯酸羊乳制品 贮藏期脂肪酸稳定性比较.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 14, doi. 10.7506/spkx1002-6630-20210209-149.
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