基于玻璃化转变理论的蓝莓粉吸湿机制.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 3, p. 41, doi. 10.7506/spkx1002-6630-20220325-307
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Works matching AU 楚文靖
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红心火龙果热风干燥动力学模型及品质变化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 150, doi. 10.7506/spkx1002-6630-20190415-196
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3
微波改性对燕麦隸膳食纤维结构及功能性质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 30, doi. 10.16429/j.1009-7848.2021.09.004
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