复合乳酸菌发酵蛋壳制备乳酸钙.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 159, doi. 10.7506/spkx1002-6630-20190427-360
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- Publication type:
- Article
Works by 杨 燃
Results: 6
1
2
鸡蛋清磷酸化蛋白质组鉴定与分析.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 30, doi. 10.7506/spkx1002-6630-20181217-195
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- Publication type:
- Article
3
氧化对羊肉肌原纤维蛋白分子与理化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 8, doi. 10.7506/spkx1002-6630-20200615-197
- By:
- Publication type:
- Article
4
蛋白质氧化对羊肉糜流变与凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 8, doi. 10.7506/spkx1002-6630-20190618-211
- By:
- Publication type:
- Article
5
原油馏分油的折光率与燃烧热关系.
- Published in:
- Research & Exploration in Laboratory, 2016, v. 35, n. 5, p. 14
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- Publication type:
- Article
6
无高尿酸血症的2型糖尿病患者血尿酸 水平与新发心血管事件密切相关： 基于10年多中心队列研究.
- Published in:
- Chinese Journal of Diabetes Mellitus, 2023, v. 15, n. 5, p. 387, doi. 10.3760/cma.j.cn115791-20221130-00686.
- By:
- Publication type:
- Article