不同食用胶体对馒头食用品质及消化特性 的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 5, p. 131, doi. 10.12161/j.issn.1005-6521.2024.05.018
- By:
- Publication type:
- Article
Works matching AU 沙文轩
Results: 6
1
2
焖制时间对米饭食用品质的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 5, p. 67, doi. 10.12161/j.issn.1005-6521.2024.05.010
- By:
- Publication type:
- Article
3
不同肥瘦比和烹制时间对狮子头猪肉丸特征挥发性 风味成分的影响.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 257, doi. 10.13982/j.mfst.1673-9078.2022.6.0784
- By:
- Publication type:
- Article
4
不同加热方式对冷冻豆沙包食用品质 及挥发性物质的比较分析.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 6, p. 266, doi. 10.13982/j.mfst.1673-9078.2021.6.1122
- By:
- Publication type:
- Article
5
基于肠 - 脑轴的益生菌抗抑郁机制及治疗潜力研究进展.
- Published in:
- China Dairy Industry, 2025, v. 53, n. 5, p. 49, doi. 10.19827/j.issn1001-2230.2025.05.008
- By:
- Publication type:
- Article
6
浸泡温度对米饭回生特性及食用品质的影响.
- Published in:
- Food & Machinery, 2022, n. 9, p. 13, doi. 10.13652/j.spjx.l003.5788.2022.90207
- By:
- Publication type:
- Article