虾肉蛋白在乳酸菌发酵过程中的降解及其 体外抗氧化活性的动态变化.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 65, doi. 10.7506/spkx1002-6630-20240418-178
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- Article
Works by 熊治渝
Results: 3
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高灵敏度指示膜对鱼肉新鲜度的监测 及其机理分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 150, doi. 10.7506/spkx1002-6630-20220803-033
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- Article
3
4 个家系斑点叉尾鮰鱼肉形成热诱导鱼糜凝胶性能的评价.
- Published in:
- South China Fisheries Science, 2023, v. 19, n. 3, p. 164, doi. 10.12131/20220198
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- Publication type:
- Article