“高等药理学” 课程中科学思维的培养.
- Published in:
- Basic & Clinical Medicine, 2025, v. 45, n. 2, p. 273, doi. 10.16352/j.issn.1001?6325.2025.02.0273
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- Publication type:
- Article
Works by 李梦哲
Results: 4
1
2
精氨酸对微波场下低盐鲟鱼肌原纤维蛋白 预凝胶化的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 51, doi. 10.7506/spkx1002-6630-20240812-091
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- Publication type:
- Article
3
冻融与冻藏对乌鳢肌原纤维蛋白与酸菜鱼汤中 特征风味物质结合特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 121, doi. 10.7506/spkx1002-6630-20240302-002
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- Publication type:
- Article
4
4 个家系斑点叉尾鮰鱼肉形成热诱导鱼糜凝胶性能的评价.
- Published in:
- South China Fisheries Science, 2023, v. 19, n. 3, p. 164, doi. 10.12131/20220198
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- Publication type:
- Article