中心点剖面法: 一种快速感官分析方法及其在 食品中的应用研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 311, doi. 10.7506/spkx1002-6630-20231227-237
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Works by 牛俊桀
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酱香型白酒感官品质描述形成、发展与趋势.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 324, doi. 10.7506/spkx1002-6630-20230703-019
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