基于模糊数学感官评价法的低糖柿子果糕 工艺优化.
- Published in:
- Food Research & Development, 2025, v. 46, n. 7, p. 126, doi. 10.12161/j.issn.1005‐6521.2025.07.016
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- Article
Works matching AU 汪慧华
Results: 7
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马铃薯淀粉的消化吸收特性研究进展.
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- Food Research & Development, 2021, v. 42, n. 20, p. 220, doi. 10.12161/j.issn.1005-6521.2021.20.033
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- Article
3
超声波辅助碱法提取大球盖菇蛋白质工艺的优化.
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- Journal of Food Safety & Quality, 2020, v. 11, n. 20, p. 7536
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- Article
4
超声波-复合酶解法提取斑玉蕈子实体中氨基酸的工艺.
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- Acta Edulis Fungi, 2018, v. 25, n. 2, p. 90, doi. 10.16488/j.cnki.1005-9873.2018.02.012
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- Article
5
板栗果实内生真菌群落组成及分化特征.
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- Forest Research, 2022, v. 35, n. 4, p. 9, doi. 10.13275/j.cnki.lykxyj.2022.004.002
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- Article
6
板栗叶焦枯病相关病菌分离及病因初探.
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- Forest Research, 2021, v. 34, n. 2, p. 185, doi. 10.13275/j.cnki.lykxyj.2021.02.021
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- Publication type:
- Article
7
电子鼻技术在肉与肉制品检测中的研究 进展和应用展望.
- Published in:
- Smart Agriculture, 2021, v. 3, n. 4, p. 29, doi. 10.12133/j.smartag.2021.3.4.202011-SA003
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- Article