不同保护剂对蓝靛果冻干粉理化和花色苷缓释 特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 122, doi. 10.7506/spkx1002-6630-20210515-188
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- Article
Works matching AU 李凤凤
Results: 5
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发酵工艺对蓝靛果酒功能性及香气成分的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 189, doi. 10.7506/spkx1002-6630-20210618-213
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- Article
3
硫酸盐法制浆黑液基多孔碳的制备 及其在锂离子电池负极材料中 的应用.
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- China Pulp & Paper, 2022, n. 2, p. 1, doi. 10.11980/j.issn.0254-508X.2022.02.001
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- Article
4
木质素基凝胶电极材料的组装 及其电化学性能研究.
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- China Pulp & Paper, 2021, n. 4, p. 1, doi. 10.11980/j.issn.0254-508X.2021.04.001
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- Article
5
Fe 掺杂碳纳米管吸附甲硝唑的第一性原理计算.
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- Journal of Atomic & Molecular Physics (1000-0364), 2024, v. 41, n. 4, p. 1, doi. 10.19855/j.1000-0364.2024.042005
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- Article