酵母处理对玫瑰香葡萄低温贮藏保鲜效果的 影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 1, p. 54, doi. 10.12161/j.issn.1005-6521.2023.01.009
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- Article
Works matching AU 王步江
Results: 7
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红小豆老年食品配方优化及营养评价.
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- Food Research & Development, 2021, v. 42, n. 8, p. 62, doi. 10.12161/j.issn.1005-6521.2021.08.011
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- Article
3
以红小豆或绿豆为基料低GI值冲调粉功能评价.
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- Food Research & Development, 2020, v. 41, n. 24, p. 31, doi. 10.12161/j.issn.1005-6521.2020.24.006
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- Article
4
正交试验法优选红枣多糖滴丸制备工艺.
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- Food Research & Development, 2019, v. 40, n. 19, p. 165, doi. 10.12161/j.issn.1005-6521.2019.19.030
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- Article
5
添加苦荞黄酮提取物的裸燕麦挤压膨化产品 抗氧化及降血脂功效研究.
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- Food Research & Development, 2019, v. 40, n. 12, p. 33, doi. 10.3969/j.issn.1005-6521.2019.12.006
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- Article
6
HPLC法测定低温烘焙绿豆中牡荆苷与 异牡荆苷的含量及变化.
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- Food Research & Development, 2019, v. 40, n. 10, p. 152, doi. 10.3969/j.issn.1005-6521.2019.10.028
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- Article
7
混合菌发酵番茄辣椒酱工艺研究.
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- China Condiment, 2025, v. 50, n. 1, p. 176, doi. 10.3969/j.issn.1000-9973.2025.01.026
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- Article