新鲜莲子不同组织涩味成分与关键酶 基因差异表达分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 120, doi. 10.7506/spkx1002-6630-20230509-067
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Works matching AU 杨银爱
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不同成熟度莲子鲜食品质评价.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 44, doi. 10.7506/spkx1002-6630-20220301-014
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基于电子舌对不同品种鲜莲子滋味 成分的分析.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 319, doi. 10.13386/j.issn1002-0306.2023020291
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