果蔬酶促褐变机理的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 283, doi. 10.7506/spkx1002-6630-20200401-008
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- Article
Works matching AU 王清章
Results: 6
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2
空气放电处理诱导尖孢镰刀菌孢子的凋亡过程.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 22, doi. 10.7506/spkx1002-6630-20200415-200
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- Publication type:
- Article
3
水煮藕带贮藏期非酶褐变的主要影响因素探究.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 251, doi. 10.7506/spkx1002-6630-20200114-172
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- Article
4
空气放电处理对尖孢镰刀菌生理代谢和 细胞膜的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 66, doi. 10.7506/spkx1002-6630-20190225-181
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- Publication type:
- Article
5
抗坏血酸处理对鲜榨莲藕汁酶促褐变和品质特征的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 151, doi. 10.16429/j.1009-7848.2021.10.017
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- Article
6
抗坏血酸降解机理以及脱氢抗坏血酸对食品的影响研究进展.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 329, doi. 10.13982/j.mfst.1673-9078.2022.10.1444
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- Publication type:
- Article