盐度对紫甘蓝酸菜发酵过程中挥发性风味物质及理化指标的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 214, doi. 10.16429/j.1009-7848.2023.04.021
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- Article
Works by 柳凯
Results: 5
1
2
盐度对紫甘蓝自然发酵过程中细菌多样性及品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 381, doi. 10.16429/j.1009-7848.2022.11.039
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- Article
3
基于HMO方法、FMO理论和DFT计算理解Diels-Alder反应的立体 专一性、区域选择性和立体选择性
- Published in:
- University Chemistry, 2023, v. 38, n. 11, p. 249, doi. 10.3866/PKU.DXHX202303035
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- Article
4
木质素分子在储能器件中的应用研究进展.
- Published in:
- Journal of Forestry Engineering, 2024, v. 9, n. 1, p. 1, doi. 10.13360/j.issn.2096-1359.202304013
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- Publication type:
- Article
5
KCl替代NaCl对东北酸菜细菌菌群多样性的影响.
- Published in:
- China Brewing, 2023, v. 42, n. 2, p. 58, doi. 10.11882/j.issn0254-5071.2023.02.010
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- Publication type:
- Article