基于动态感官与风味组学方法融合的 不同辣条品质特征对比.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 3, p. 329, doi. 10.13982/j.mfst.1673-9078.2025.3.0252
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- Article
Works matching AU 李保玲
Results: 5
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自然发酵面团中分离的发酵乳杆菌对 高脂饮食小鼠的降血脂作用.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 52, doi. 10.13982/j.mfst.1673-9078.2022.9.1283
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- Article
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赖氨酸对冷冻损伤肌原纤维蛋白凝胶性能的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20201106-061
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- Article
4
氧化条件下精氨酸对肌原纤维蛋白结构及 凝胶性能的调控.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 24, doi. 10.7506/spkx1002-6630-20200903-028
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- Article
5
间充质干细胞修复骨关节炎软骨损伤的临床应用意义.
- Published in:
- Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu, 2018, v. 22, n. 33, p. 5379, doi. 10.3969/j.issn.2095-4344.0673
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- Article