后发酵温度对不同大豆品种细菌型豆豉氨基酸态氮 生成动力学及理化性质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 195, doi. 10.7506/spkx1002-6630-20220309-116
- By:
- Publication type:
- Article
Works by 李爱君
Results: 5
1
2
土工击实试验数据处理方法.
- Published in:
- Research & Exploration in Laboratory, 2019, v. 38, n. 9, p. 19
- By:
- Publication type:
- Article
3
对传统中药汤剂用于铜绿假单胞菌感染文献特征分析.
- Published in:
- 2023
- By:
- Publication type:
- Literature Review
4
不同地区红花椒果皮的苦味物质分析.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 24, p. 298, doi. 10.13995/j.cnki.11-1802/ts.038533
- By:
- Publication type:
- Article
5
不同产区花椒油的麻感特征差异研究.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 15, p. 299, doi. 10.13995/j.cnki.11-1802/ts.036925
- By:
- Publication type:
- Article