基于模糊综合评定法优化欧李复合营养棒 配方及其品质分析.
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- Food Research & Development, 2025, v. 46, n. 9, p. 146, doi. 10.12161/j.issn.1005‐6521.2025.09.019
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- Article
Works by 杜俊民
Results: 5
1
2
基于模糊数学综合评判优化酸枣仁复合饮料配方.
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- Storage & Process, 2024, n. 1, p. 36, doi. 10.3969/j.issn.1009-6221.2024.01.006
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- Publication type:
- Article
3
10.3969/j.issn.1009-6221.2022.04.006.
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- Storage & Process, 2022, n. 4, p. 46, doi. 10.3969/j.issn.1009-6221.2022.04.006
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- Publication type:
- Article
4
固定化脂肪酶TLIM 催化制备 低芥酸文冠果甘油酯.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 3, p. 75, doi. 10.16210/j.cnki.1007-7561.2022.03.008
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- Article
5
文冠果油神经酸乙酯对脱髓鞘小鼠脂肪酸、 血脂的影响.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 235
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- Article