多糖乳液的制备、乳化特性的影响因素及其应用研究进展.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 398, doi. 10.13386/j.issn1002-0306.2023080229
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- Article
Works by 杨书会
Results: 3
1
2
填充物负离子发生量的检测和评价.
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- China Textile Leader, 2019, n. 4, p. 85
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- Article
3
炸制过程中棕榈油和高油酸菜籽油氧化程度 对鱼饼中 AGEs 生成的影响.
- Published in:
- China Condiment, 2024, v. 49, n. 3, p. 1, doi. 10.3969/j.issn.1000-9973.2024.03.001
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- Publication type:
- Article