蛋白质水解物的苦味形成机制及其酶解脱苦 和风味改善的研究进展.
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- Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 417, doi. 10.13386/j.issn1002-0306.2024040223
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- Article
Works by 王俊娟
Results: 3
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2
食品致敏原标识管理研究进展及对我国的启示.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 329, doi. 10.7506/spkx1002-6630-20220625-291
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- Article
3
花生主要过敏原Ara h 1线性B细胞表位的 预测及鉴定.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 106, doi. 10.7506/spkx1002-6630-20200701-008
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- Publication type:
- Article