固相微萃取－气相－质谱联用法分析黑蒜中的挥发性风味物质.
- Published in:
- Journal of Zhengzhou University of Light Industry, Natural Science Edition, 2015, v. 30, n. 3/4, p. 6, doi. 10.3969/j.issn.2095-476X.2015.3/4.002
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- Article
Works matching AU 柴颖
Results: 7
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真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 105, doi. 10.7506/spkx1002-6630-20190903-030
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- Article
3
烟叶醇化初期烤甜香风味物质形成规律.
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- Journal of Anhui Agricultural Sciences, 2024, v. 52, n. 24, p. 158, doi. 10.3969/j.issn.0517-6611.2024.24.035
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- Article
4
以阿魏酸为底物产香兰素微生物的筛选及发酵条件优化.
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- Food & Machinery, 2022, n. 8, p. 44, doi. 10.13652/j.spjx.1003.5788.2022.90233
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- Article
5
含香兰素冬虫夏草发酵液的制备工艺研究.
- Published in:
- China Brewing, 2022, v. 41, n. 8, p. 174, doi. 10.11882/j.issn.0254-5071.2022.08.029
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- Article
6
株木质素降解菌的筛选、鉴定及降解条件优化.
- Published in:
- Feed Industry, 2024, v. 45, n. 15, p. 113, doi. 10.13302/j.cnki.fi.2024.15.019
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- Article
7
基于 Inception-BiLSTM 和迁移学习的结构损伤识别.
- Published in:
- Science Technology & Engineering, 2024, v. 24, n. 18, p. 7776, doi. 10.12404/j.issn.1671-1815.2305444
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- Article