人参、大蒜混合发酵过程中微生物多样性、 成分及抗氧化能力分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 176, doi. 10.7506/spkx1002-6630-20210913-152
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- Article
Works matching AU 朴春香
Results: 6
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基于SPME-GC-MS、电子鼻、电子舌技术联用对 不同替代盐干腌火腿风味成分表征.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 246, doi. 10.7506/spkx1002-6630-20210427-381
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- Article
3
西式发酵火腿低钠加工过程中细菌群落结构分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 84, doi. 10.7506/spkx1002-6630-20201220-227
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- Article
4
干法成熟工艺对延边黄牛臀肉品质的影响.
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- Food & Machinery, 2023, n. 5, p. 159, doi. 10.13652/j.spjx.1003.5788.2022.60098
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- Article
5
控温控湿对西式发酵火腿理化性质及 风味物质的影响.
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- Food & Machinery, 2021, n. 3, p. 29, doi. 10.13652/j.issn.1003-5788.2021.03.006
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- Article
6
人参与蒲公英根配伍对大鼠"上火"症状的 调节作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 300, doi. 10.13386/j.issn1002-0306.2023050182
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- Article