“橙色奇迹”黄树莓果实发育过程中 抗氧化特性的研究.
- Published in:
- Food Research & Development, 2020, v. 41, n. 21, p. 38, doi. 10.12161/j.issn.1005-6521.2020.21.007
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- Article
Works matching AU 汤轶伟
Results: 6
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2
南美白对虾热风干制过程蛋白质 与品质变化关系分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 40, doi. 10.7506/spkx1002-6630-20220715-173
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- Article
3
食品中恩诺沙星残留检测方法研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 293, doi. 10.7506/spkx1002-6630-20210123-258
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- Article
4
分子印迹技术在食品腐败菌与致病微生物检测中的应用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 435, doi. 10.16429/j.1009-7848.2022.06.044
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- Article
5
基于MOFs传感器的食品细菌污染检测研究进展.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 423, doi. 10.16429/j.1009-7848.2022.06.043
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- Article
6
浆果酵素食品发酵工艺及功能特性研究进展.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3973
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- Article