基于GC-MS比较不同炸制时间猪肉丸 挥发性风味成分的变化.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 1, p. 273, doi. 10.13982/j.mfst.1673-9078.2025.1.1355
- By:
- Publication type:
- Article
Works by 槐雪
Results: 4
1
2
不同解冻方式的狮子头调理食品品质比较.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 281, doi. 10.13982/j.mfst.1673-9078.2024.12.1342
- By:
- Publication type:
- Article
3
模糊数学感官评价结合正交实验及响应面法 优化鸡蛋银条肉酱辅料配方.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 11, p. 256, doi. 10.13982/j.mfst.1673-9078.2024.11.1262
- By:
- Publication type:
- Article
4
酒对红烧肉蛋白质氧化和体外消化特性的影响.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 10, p. 271, doi. 10.13995/j.cnki.11-1802/ts.039478
- By:
- Publication type:
- Article