黑木耳多糖、多肽稳定性及功能特性研究.
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- Journal of Food Safety & Quality, 2025, v. 16, n. 11, p. 103, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250303004
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Works by 杜婉嘉
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黑木耳多糖、多肽营养饮品研制及其保健功能研究.
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- Journal of Food Safety & Quality, 2025, v. 16, n. 7, p. 172, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250108002
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