低温低氧工艺对苹果汁品质与香气特征的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 12, p. 183, doi. 10.12161/j.issn.1005-6521.2021.12.029
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- Publication type:
- Article
Works by 朱风涛
Results: 5
1
2
微波和巴氏杀菌对NFC苹果汁品质的影响.
- Published in:
- Food Research & Development, 2019, v. 40, n. 8, p. 96, doi. 10.3969/j.issn.1005-6521.2019.08.017
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- Publication type:
- Article
3
阿克苏灰枣生物活性成分的免疫交互作用.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 201, doi. 10.7506/spkx1002-6630-201807030
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- Publication type:
- Article
4
超声波处理对玉米黄质的降解机制研究.
- Published in:
- Journal of Agricultural Science & Technology (1008-0864), 2016, v. 18, n. 2, p. 110, doi. 10.13304/j.nykjdb.2015.629
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- Publication type:
- Article
5
不同杀菌条件下苹果醋风味、营养及活性成分的变化.
- Published in:
- China Brewing, 2021, v. 40, n. 11, p. 188, doi. 10.11882/j.issn.0254-5071.2021.11.034
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- Publication type:
- Article