pH 值对热处理后菠菜和油菜类囊体膜 稳定性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 41, doi. 10.7506/spkx1002-6630-20181107-087
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Works matching AU 李方巍
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螺旋藻多酚复合纳米微胶囊的制备与 稳定性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 198, doi. 10.13386/j.issn1002-0306.2023070075
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3
螺旋藻肽亚铁螯合物的制备及结构表征.
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- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 165, doi. 10.13386/j.issn1002-0306.2023060103
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