不同超高静压处理及贮藏过程中 杨梅果汁微生物多样性变化.
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- Modern Food Science & Technology, 2024, v. 40, n. 9, p. 96, doi. 10.13982/j.mfst.1673-9078.2024.9.0720
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Works matching AU 段翰英
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抗坏血酸浸渍后草莓中天然叶酸稳定性的变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 1, p. 127, doi. 10.13982/j.mfst.1673-9078.2023.1.0243
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3
超高静压对非浓缩还原杨梅果汁中氧化酶的钝化作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 4, p. 155, doi. 10.13982/j.mfst.1673-9078.2022.4.0748
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